Makes 12 servings
Recently the Biscoff biscuits and spread have refreshed themselves in peoples minds and now everyone seems obsessed. I wanted to see what all the hype was about so I decided to try out a cheesecake recipe incorporating the two! I have to say…I was not disappointed, it was divine!!
Prep time: 2 hours (needs setting overnight)
Cook time: No cooking needed
For the base:
300g biscoff biscuits, crumbled
125g unsalted butter, melted
For the cheesecake:
500g soft cream cheese
170g biscoff spread
100g icing sugar
250ml double cream
(I used reduced fat but the consistency would be better with full fat)
1tsp vanilla extract
Optional toppings to decorate – I used:
12 biscoff biscuits
Canned squirty cream
30g biscoff spread, melted
If you have a food processer then use it, however I didn’t so if you are in the same situation then…
Pop your biscuits into a zip lock bag (around 12 biscuits at a time, broken into quarters) and roll a rolling pin over the bag. This will create the breadcrumbs for the biscuits.
Once they are broken down, pop into a bowl to one side.
Melt the butter in a saucepan over low heat.
Add to the biscuits and stir in until the biscuits are completely covered.
Push down into a round cake tin. Around 15-20cm is the best size.
*Tip 1: To push the base down I used a silicone spatula which I find the easiest, however you could also use the back of a spoon to do this*
*Tip 2: I learnt the hard way that it might be easier to layer the cake tin with parchment paper, or use a cake tin with a removeable bottom, as it can be a struggle to remove the cheesecake once it has set*
If you have an electric whisk then you should use it for this step, however I did not so…
Mix the cream cheese, biscoff spread, icing sugar and vanilla extract together in a mixing bowl.
Fold the mixture until it is smooth.
Add the double cream in 3 sections and slowly whisk into the mixture.
The consistency you are aiming for is firm and able to hold its form. If you over mix, the mixture will not hold once the cheesecake is set.
Spoon the mixture evenly onto the biscuit base and spread the cheesecake topping to the sides of the cake tin.
Leave it to chill for 5-6 hours or preferably overnight.
Remove the cheesecake from the tin and decorate.
To decorate, I used:
One biscuit between every slice of cheesecake
Melt the biscoff spread and drizzle over the edges of the cheesecake
Top with whipped cream, between the biscuits
Drizzle the remaining melted spread over the top of the cream
SEE BELOW THE DIFFERENT STEP PHOTO REFERENCES:
Inspiration for this recipe was from Jane’s Patissere, see the link for her recipe here. She is an incredible blogger and I throughly recommend popping on to her page to check out all her sweet treats!!