Brigadeiro Cheesecake Recipe

Prepare the Brigadeiro Base: In a heavy-bottomed saucepan, combine the condensed milk, cocoa, butter, and salt. Cook over medium-low heat, stirring constantly, until it thickens into a fudge-like consistency (about 10–12 minutes). Let it cool, then refrigerate for 1–2 hours until firm enough to handle.

Prepare the Crust: Pulse the Biscoff biscuits until they reach a fine crumb. Mix with melted butter and press into the bottom of a 23 cm springform pan lined with parchment paper. Par-bake at 180°C for 10 minutes, then let it cool completely.

The Cheesecake Filling: Beat the cream cheese until smooth, then add the sugar. Incorporate the eggs one by one. Fold in the sour cream, vanilla, and cornstarch. Do not overmix; you want to avoid air bubbles that cause cracks.

The Assembly Magic: Spread about 1/3 of your chilled brigadeiro fudge directly onto the crust. Pour the cheesecake batter over it. Place the remaining fudge into a piping bag and "inject" small islands of fudge into the batter so they are submerged but still visible.

Water Bath Baking: Bake at 160°C using a bain-marie (place a tray of hot water at the bottom of the oven) for 60–75 minutes. The center should still have a slight jiggle. Cool in the pan, then refrigerate for at least 4–6 hours (ideally overnight).

The Grand Presentation: Slice the cake and top each piece with fresh strawberries and hand-rolled mini brigadeiro truffles made from the remaining fudge. Dust with cocoa powder or chocolate shavings for that extra "wow" factor.