Biscoff Crème Brûlée Cheesecake
7 oz (200g) Lotus Biscoff cookies
Process until crumbs form
1/4 cup (60g) melted butter
8 inch (20cm) springform pan, lined with parchment paper
Press crumb mixture
Bake at 350°F (180°C) for 10-13 minutes
Let cool
21 oz (600g) cream cheese, room temperature
¼ cup (50g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt
1 tbsp (8g) cornstarch
mix to combine
3 eggs, room temperature, one at a time
¾ cup (180g) sour cream
1/2 cup (150g) Speculoos Biscoff Spread
Mix to combine
Pour the cream cheese mixture over the prepared crust
Bake at 300°F (150°C) for 45 minutes
Turn off the heat and leave it another 30-40 minutes in the oven
Run a knife around the inside edge of the cake Let cool to room temperature and refrigerate overnight
2-3 tbsp (30-45g) sugar
Use a torch to melt the sugar and create a crispy crust
Let it set for a few minutes before serving