With a buttery Biscoff biscuit crust, a creamy filling of cream cheese and luscious Biscoff spread, you're sure to go "mmmh" with every bite.
Elevate any occasion with this decadent treat!
INGREDIENTS:
For the base:
300g Biscoff biscuits (2 ½ cups)
100g unsalted butter, melted (7 tbsp)
For the cheesecake filling:
450g full-fat cream cheese (2 cups)
75g icing sugar (9 tbsp)
250g smooth Biscoff spread (1 cup)
½ teaspoon vanilla extract
270ml double cream (1 cup + 2 tbsp)
For the topping:
150g smooth Biscoff spread, melted and slightly cooled (2/3 cup)
Extra Biscoff biscuits and crumbs to decorate (optional)
METHOD:
1. Blitz the Biscoff biscuits in a mixer grinder until they are broken down into fine crumbs.
2. Transfer the crumbs to a mixing bowl and add the melted butter. Stir until the mixture resembles wet sand.
3. In a separate bowl, whip the cream cheese until smooth. Then, add the double cream, vanilla extract, icing sugar, and smooth Biscoff spread. Mix well until all the ingredients are combined.
4. Spread the biscuit and butter mixture into the base of a 20cm springform cake tin. Press it down with the back of a cup to create an even layer.
5. Pour the cheesecake filling on top of the biscuit base and smooth it out into an even layer.
6. Refrigerate the cheesecake for a minimum of 4-6 hours or preferably overnight to set.
7. Once the cheesecake has set, remove it from the tin using a cake lifter or spatula to lift it away from the base. Transfer it to a plate or cake stand.
8. Pour the melted Biscoff spread all over the top of the cheesecake, allowing it to create a drip effect.
9. If desired, decorate the cheesecake with additional biscuit crumbs, whipped cream, and whole Biscoff biscuits.
10. Serve and enjoy!
Note: It's important to refrigerate the cheesecake for the recommended time to ensure it sets properly.
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