Ingredients
Cake:
- 320 g light brown sugar
- 3 eggs at room temperature
- 210 g Biscoff spread
- 170 g yogurt room temperature
- 180 ml vegetable oil
- 3 tsp vanilla extract
- 3/4 tsp salt
- 300 grams all-purpose flour
- 1,5 tsp baking powder
- 1/3 tsp baking soda
Decoration:
- 450 g Biscoff spread
- 75 g Biscoff cookie crumbs
- 40 g white chocolate (finely chopped)
- 12 Biscoff cookies
Prepare in 10 steps
-
1
Preheat the oven to 175°C. Grease and line the cake pan with baking paper.
-
2
Whisk the sugar with the eggs for 1 minute until it becomes fluffy.
-
3
Whisk in your Biscoff spread. Optionally, let the Biscoff spread melt for 15 seconds in the microwave first.
-
4
Add the yogurt, oil, vanilla extract and salt and whisk once more until smooth.
-
5
Now change to the paddle attachment of the stand mixer and sift in the flour, baking powder and baking soda and mix until smooth.
-
6
Pour the mixture into your baking pan and bake for 30-35 minutes. A toothpick inserted in the middle should come out clean.
-
7
Let it cool in the pan for 20 minutes then remove it and let it cool completely on a wire rack.
-
8
Once completely cooled, you can spread the Biscoff spread with a spatula. If you want, you can make a nice swirl pattern.
-
9
Then sprinkle the Biscoff cookie crumbs and some chopped white chocolate over it.
-
10
Cut the cheesecake into squared pieces and top each piece off with a Biscoff cookie.
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