Baking:
1. Reduce the oven temperature to 325°F (160°C).
2. Bake the cheesecake for about 45-50 minutes or until the edges are set, but the center still has a slight jiggle.
3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
4. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
ADVERTISEMENT
Serving:
1. Before serving, you can add a dollop of whipped cream on top and sprinkle crushed Biscoff cookies for decoration.
2. Enjoy your delicious Biscoff Cookie Butter Cheesecake!
ADVERTISEMENT