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–+ servings
Biscoff Cheesecake Torte

Biscoff Cheesecake Torte

809kcal
5 from 1 vote
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Prep 30 minutes
Cook 25 minutes
Resting Time 2 hours
Total 2 hours 55 minutes
Looking for a beautiful Biscoff Cheesecake Torte for a festive party? You're in luck! This delicious cake is what dreams are made of with its indulgently rich ingredients is a surefire way to impress your family and friends. It's a rare, incredibly gorgeous treat and the perfect addition to any holiday table!
Servings 12
Course Desserts
Cuisine American/British

Ingredients

Base:
Crepes:
Creamy Filling:
Topping:

Equipment

Method

Base
  1. Preheat your oven to Gas 4, 180°C (350°F).
  2. Grease your springform cake pan with unbleached parchment paper.
  3. Add eggs and salt to a mixing bowl and whip until slightly foamy.
    3 large Eggs, ½ tsp Himalayan Salt
  4. Slowly add the sugar and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
    Note: Not whipping the egg mixture long enough will yield a dense cake.
    110 grams Golden Caster Sugar
  5. Sift the flour, cocoa powder, and baking powder into the bowl, then gently fold (or use a low setting on a Kmix) until combined.
    Note: Do not over-mix, or the cake will be dense.
    85 grams All-Purpose Flour, 20 grams Cocoa Powder, 1 tsp Baking Powder
  6. Melt the butter in the microwave for 10-second increments. And soften the Biscoff spread in the microwave for 20 seconds.
    40 grams Butter, 50 grams Biscoff Spread
  7. Carefully fold in the melted butter and Biscoff spread until it's fully incorporated. Do not overmix.
  8. Pour the batter into the prepared cake pan and spread it evenly.
  9. Bake in the preheated oven for 20-25 minutes or until it springs back when lightly pressed.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. When the cake is thoroughly cooled, place it into another lined cake pan the same size or wash and clean the existing one.
Crepes
  1. Warm the Biscoff spread in the microwave for 10-20 seconds.
  2. Combine the flour, cocoa powder, sugar, vanilla, salt, milk, water, eggs, butter, and warmed Biscoff spread in a bowl. Combine well using a hand blender or food processor.
    250 grams All-Purpose Flour, 20 grams Cocoa Powder, 50 grams Golden Caster Sugar, 100 grams Biscoff Spread, 4 large Eggs, 350 grams Milk, 80 grams Butter, ½ tsp Himalayan Salt, 1 tsp Vanilla Extract
  3. Add the warm water and stir well.
    230 ml Warm Water
  4. Scraping down the sides if needed using a spatula.
  5. Let the batter rest in the refrigerator for at least 30 minutes.
Cooking The Crepes
  1. Heat a non-stick skillet or crepe pan over medium heat.
    Note: Do not use butter as it makes the crepes stick.
  2. Pour a small amount of batter into the center of the pan; we suggest 40-50 grams. Swirl to spread it thinly.
    Note: Use a small cup or ladle.
  3. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute on the other side.
  4. Place the crepe on a clean plate and add all subsequent crepes on top of each other.
  5. Repeat until all the batter is used. Put aside.
Creamy Filling
  1. In a large mixing bowl, whisk the cream cheese, mascarpone, and Biscoff spread until smooth and creamy.
    300 grams Full Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 200 grams Biscoff Spread
  2. Sieve the powdered sugar into the cream cheese and mix until well combined.
    100 grams Powdered Sugar
  3. Whisk the double cream in a separate bowl until stiff peaks form.
    250 grams Double Cream
  4. Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
  5. Make the gelatine according to the manufacturer's instructions.
    Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy mixture and stir gently or use a hand mixer on the lowest setting.
    12 grams Gelatine Powder
Folding The Crepes
  1. Spread some cream over the cake base. Put aside.
  2. Take one crepe and place it onto a clean board or plate.
  3. Spread a large spoonful of creamy mixture over the crepe.
  4. Fold the crepe by bringing one edge to another, then fold.
    Note: The folding process is three steps.
  5. Repeat with the remaining crepes until all the crepes are used up.
  6. Assemble by taking one folded crepe and wrapping it into a swirl to create a ball. Add the other folded crepes around it, and keep going until all the crepes have been used up.
    Note: Once you've got the rhythm going, ie about 4-5 crepes, place inside the cake pan on top of the cake base.
    Note: You may need two people to do this procedure.
  7. Once assembled, place in the refrigerator for 2-3 hours to set.
Topping
  1. Remove the torte from the refrigerator.
  2. Remove the torte from the cake pan, by unclipping the spring, lifting it off then sliding the torte onto a plate
  3. Sift a little powdered sugar over the top, drizzle some Biscoff spread, and sprinkle some crushed Biscoff cookies over the top.
    50 grams Powdered Sugar, 50 grams Biscoff Cookies, 50 grams Biscoff Spread
  4. Serve and enjoy!

Nutrition

Calories809kcalCarbohydrates74gProtein15gFat51gSaturated Fat26gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.3gCholesterol190mgSodium463mgPotassium231mgFiber2gSugar41gVitamin A1370IUVitamin C0.1mgCalcium152mgIron3mg

Video

Notes

Here are some top tips to help you succeed in making a Biscoff Cheesecake Torte like a pro:
  1. Ensure your crepe batter is smooth and lump-free. A blender is a handy tool for achieving a silky batter and sieving it before cooking.
  2. Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid, resulting in softer crepes.
  3. Choosing the correct pan to make the crepes is very important. Use a non-stick skillet or crepe pan and ensure it's well-heated before pouring the batter.
  4. Use a ladle or measuring cup to pour just enough batter into the pan, swirling it quickly to coat the bottom evenly.
  5. Cook each crepe over medium heat for 1-2 minutes on each side, or until the edges start to lift and the crepe is lightly golden. Avoid cooking too low or too high.
  6. The crepes should be very thin. To spread the crepe batter, swirl the pan around quickly.
  7. Allow each crepe layer to cool before spreading with the creamy mixture.
  8. Allow the completed torte to chill in the refrigerator for a few hours or overnight. This helps the layers set and enhances the overall texture and flavor.
  9. Use a sharp knife to cut the torte for clean, neat slices. Dip the knife in hot water before slicing for smoother cuts.
  10. You may need two people to prepare the torte.
  11. The gelatine can be omitted, but the creamy mixture will be soft so you may need to freeze it.

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