TIERRA VERDE — Want to fall in love again? 

Try the Biscoff version of cheesecake, winning for both richness and taste.

What You Need To Know

  • We visit Alsace French Bistro in this week's Chef's Kitchen

  • It's located at 1120 Pinellas Bayway S., Tierra Verde

  • Biscoff Cheesecake is what happens when a Belgian buscuit gets involved with an American dessert

Thanks to David Weiss of Alsace French Bistro in Tierra Verde, we’ve got a recipe to sink your Golden Girls' teeth into!

Ingredients

30 Biscoff biscuits
4 tbsp butter, melted
1 1/2 cup cream cheese (340g)
1/2 cup Biscoff spread
1 cup whipped cream (1/2 cup whipping cream, whipped to stiff peaks)
1/2 cup Biscoff spread, to top

Process

Grind 22 Biscoff biscuits into fine crumbs, and mix it with melted butter until it resembles wet sand.

Now place the remaining whole Biscoff biscuits inside the 6-inch springform pan around the edges and press down the Biscoff butter mixture onto the bottom of the pan. Place it in the refrigerator while you prepare for the filling.

In a mixing bowl, whisk together cream cheese, Biscoff spread and whipped cream until it's smooth and creamy.

Pipe the cheesecake filling over the set biscuit base and spread into an even layer using an offset spatula.

Refrigerate the cheesecake for at least 6 hours or overnight, until it's firm.

Spread an even layer of Biscoff.