Next, it was time for the cheesecake filling. In a large bowl, I combined the softened cream cheese, powdered sugar, and vanilla extract. I whipped this mixture using my electric mixer until it was silky smooth and there were no lumps at all. This piece took a little patience, but the aroma was divine! Once that was done, I whipped the heavy cream in another bowl until soft peaks began to form. Incorporating this light, fluffy cream into my cheese mixture was so satisfying—it really lightens up the filling.
Now comes the fun part: folding the whipped cream into the cheesecake mixture! I gently combined the two, being careful not to deflate the lovely whipped cream. I poured this luscious filling over my prepared crust and spread it evenly. Just the sight of it made my mouth water! To give it that signature taste, I added dollops of the Biscoff spread on top and swirled it in for a beautiful marbling effect.
Finally, I secured my springform pan and placed it into the fridge to chill for at least four hours, though overnight would be even better if you can wait! This allowed the cheesecake to set, and that’s when the magic of flavors truly melds together. I couldn’t wait to reveal it at dessert time!
Pro Tips for Best Results
First off, I learned that using room temperature cream cheese makes all the difference! When it’s too cold, you end up with lumps that are hard to mix—and trust me, nobody wants lumpy cheesecake. I always lay mine out on the counter for about an hour before I start mixing.
Additionally, I tested whipping the cream from various temperatures, and found that cold cream makes for a more stable whipped topping. So, keep it chilled until you’re ready to whip! This will help the cheesecake hold its shape when you slice into it and gives that fluffy texture everyone loves.
Lastly, I’ve tried different amounts of sugar, and I find that 100g is just right for balancing the sweetness of the Biscoff without being overpowering. Taste as you go, and adjust based on your preferences; after all, it’s your cheesecake!
Common Mistakes to Avoid
One mistake I made early on was not pressing the crust firmly enough. If it’s too loose, your cheesecake will fall apart when you slice it, leaving a beautiful dessert looking sad and crumbly. So make sure to pack it down well before adding the filling!
Another thing to watch out for is overmixing your cream and cheese mixture. I’ve learned to fold gently to retain the fluffiness of the whipped cream. If you mix too aggressively, you’re going to lose that light texture, which is what makes this cheesecake so dreamy.
Don’t forget the chilling time! I’ve rushed this step before and ended up with a soft cheesecake that wouldn’t hold its shape. So give it a proper chill—at least four hours, but overnight is ideal for the best texture and taste.
Finally, be careful with the Biscoff spread. It’s tempting to add too much for that luscious drizzle, but if it’s too warm, it can turn runny. Warm it just enough to spread, and you’ll achieve that perfect glossy finish. (See the next page below to continue…)