Never would I have thought that the thin spiced cookies that have saved my life in many flights would become one of the best cheesecake crust I have ever made. Because they have more fat than graham crackers, the consistency of this crust is softer, almost cakey, and blends so deliciously when mixed with the cheesecake. I thought dulce de leche would pair perfectly with them. Both have notes of warm and spiced caramel. The Italian meringue on top makes this cheesecake something so good you will make sure a big piece remains on your fridge before sharing it with anyone!
This recipe has been in my notebook for a few weeks now. I’m very happy to finally share it with you, just in time for the holidays. As you probably know by now, I have been working on launching The Cooking Course, and I have been swimming in the sea of all the technological and business aspects of it, which I am really bad at both!
This course has been in my to-do list for years and I can’t believe it’s finally happening! This course is exactly how I think anyone should approach cooking, how I approach cooking. Making it has been something aspirational on my mind. And now that I realize it’s finally happening I feel a bit scared and definitely relieved. I feel empowered. I feel excited about being able to move forward with other things I want to do here in The Yellow Butterfly for you. I feel like another chapter of my blog is being written. The anticipation is very high!
If you’ve been wanting to do something I suggest you create a parenthesis and do it! Time will always make the way when you decide that the moment has come! If the universe is putting the urgency in your heart, it’s because it needs to be done!
We can say the same about a good cheesecake. If you’ve been wanting to make one for a while now, or better yet, have never made one and have always wanted to cross that from your to-do list, what better time and excuse than with the holidays approaching? This is a crowd-pleaser dessert that still has a unique flair. Dulce de Leche and biscoff cookies together in a cheesecake? I think you are already in!
My cheesecakes are always super silky, luscious, creamy but still they always feel light. That’s the word from so many that have tasted one or that have made one themselves. Please if you are one of them, say hi in the comments! Making a cheesecake is really simple, I promise, but you need to pay attention to some details to achieve that incredible texture I’m talking about. Read on so you can prepare ahead all the this and thats that you need to take care of when making this.
Making a Biscoff Dulce de Leche Meringue Cheesecake
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The first thing you should do is to take out the cream cheese blocks from the fridge to make them very soft. This is key in preventing big lumps of cheesecake that can cause big bubbles in the final batter. As soon as they start to soften, I like to use a table knife to flatten them out, about half as high, so they get softer faster. If you need a shortcut, warm them in the microwave only for 10 to 15 seconds at the beginning. You don’t want separated cream cheese in your cheesecake batter.
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