Biscoff Cookie Butter Caramel Cheesecake with Chocolate Curls Step-by-step instructions

Before you start

Before starting, make sure all ingredients are at room temperature. This includes the cream cheese, eggs, and heavy cream. Soften the cream cheese by leaving it out for about an hour.

Crush the speculoos cookies into fine crumbs and set aside. Grate the golden blonde chocolate into curls and keep them chilled. Line the bottom of the springform pan with parchment paper for easy release.

Instructions

Crust and Batter

1. 1Prepare the Crust and Chocolate Curls
   In a medium bowl, combine the crushed speculoos cookies with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it evenly. Set aside. Grate the block of golden blonde chocolate on the large holes of a box grater to create curls. Set aside.
   Look for The crust holds together when pressed and the chocolate curls are light and airy.
   Tip Chill the chocolate block for 10 minutes before grating to get cleaner curls.
2. 2Make the Cheesecake Batter
   In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cookie butter, vanilla extract, and heavy cream, beating until well combined. Add the eggs one at a time, beating just until incorporated after each addition. Be careful not to overmix.
   Look for The batter is silky and smooth with no lumps.
   Tip Use room-temperature ingredients to avoid lumps in the batter.

The crust should be firmly packed and feel dry to the touch. The cheesecake batter should be smooth, glossy, and free of lumps. When you lift the spatula, the batter should slowly fall back into the bowl in a ribbon.

Baking and Cooling

3. 3Assemble the Cheesecake
   Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula. Pour the melted cookie butter over the top of the batter, using a spatula to spread it evenly to the edges. Sprinkle the crushed speculoos crumbs around the rim, pressing lightly so they adhere.
   Look for The top is glossy and evenly coated with cookie butter.
   Tip Use a piping bag to drizzle the cookie butter in a spiral for a neater look.
4. 4Bake the Cheesecake
   Place the springform pan on a baking sheet. Bake in a preheated 325°F (163°C) oven for 55 to 65 minutes, until the edges are set and the center is almost set but still slightly moist. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then remove and cool completely.
   Look for The center wobbles slightly when shaken, but the edges are firm.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip A water bath is not necessary, but place a pan of hot water on the lower rack to prevent cracking.

During baking, the kitchen will smell of warm spices and caramel. The edges of the cheesecake will pull away slightly from the pan, and the top will be lightly golden.

After cooling, the cheesecake should be completely set and firm to the touch.

Decorating and Serving

5. 5Chill and Decorate
   Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled. Once chilled, remove the sides of the springform pan. Pipe whipped cream rosettes around the top edge. Drizzle warm melted cookie butter over the top. Sprinkle with the chocolate curls and additional crushed speculoos crumbs if desired.
   Look for The cheesecake is firm and the decorations look elegant.
   Tip For clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
6. 6Slice and Serve
   Slice the cheesecake into wedges and serve chilled. Each slice should show the crunchy crust, velvety filling, and glossy topping.
   Look for The slices hold their shape and the layers are distinct.
   Tip Serve directly from the fridge for the best texture.

Once chilled, the cheesecake should be firm enough to slice cleanly. The whipped cream rosettes should hold their shape, and the melted cookie butter should be pourable but not too hot. The chocolate curls should be crisp and not melted.

Common mistakes

One common mistake is overmixing the batter, which incorporates too much air and can cause cracking. Mix just until the ingredients are combined.

Another is opening the oven door too often during baking, which can cause temperature fluctuations. Also, be sure to chill the cheesecake thoroughly before unmolding; otherwise, it may stick to the pan or fall apart.

How to tell it’s done

The cheesecake is done when the edges are set and the center is slightly moist but not liquid. A thermometer inserted into the center should read at least 160°F (71°C) to ensure the eggs are fully cooked.

The cheesecake will continue to set as it cools, so it's okay if the center has a slight wobble when you remove it from the oven. Overbaking can cause cracks, so check it a few minutes early.

• Egg dishes: 160°F (71°C) in the thickest part