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Skillet Berry Cheesecake with Biscoff Crust

This Skillet Berry Cheesecake with Biscoff Crust - it's like a flavor explosion in your mouth! Picture creamy cheesecake with a hint of orange zest, nestled on top of a crunchy, caramelized Biscoff crust. Then, there's this burst of sweetness from the mixed berries, all glazed and vibrant. It's like each bite is a perfect balance of creamy, crunchy, and fruity goodness.



Skillet Berry Cheesecake with Biscoff Crust. Photo by Jessica Nichole

Ingredients:

For the Biscoff Crust:

  • 1 + 1/2 cups Biscoff cookie crumbs (about 24 cookies)

  • 1/4 cup granulated sugar

  • -6 tablespoons unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Zest of 1 orange

For the Berry Topping:

  • 2 cups *mixed berries (such as strawberries, blueberries, raspberries)

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch


*Note: Thaw the berries: Before using them in the recipe, thaw the frozen mixed berries completely. You can do this by placing them in a colander and rinsing them under cold water until thawed. Alternatively, you can thaw them in the refrigerator overnight


Instructions:

1. Preheat your oven: Preheat the oven to 350°F (175°C).

2. Prepare the Biscoff crust: In a mixing bowl, combine the Biscoff cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 10-inch cast-iron skillet or a similar oven-safe skillet.

3. Prepare the cheesecake layer: In another bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest until fully incorporated. Pour the cheesecake batter over the Biscoff crust in the skillet, spreading it out evenly.

4. Prepare the berry topping: In a separate bowl, toss the thawed mixed berries with sugar, lemon juice, and cornstarch until well coated. Spread the berry mixture evenly over the cheesecake layer in the skillet.

5. Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.

6. Cool and serve: Allow the skillet berry cheesecake to cool in the skillet for at least 1 hour before slicing and serving. Optionally, garnish with additional orange zest and fresh berries for an extra pop of color and flavor.

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