Biscoff Cheesecake
Equipment
Ingredients
Ingredients
Biscoff biscuits (crushed)
250 g
butter (melted)
100 g
cream cheese (room temperature)
600 g
Biscoff spread (room temperature)
200 g
powdered sugar (sifted)
80 g
heavy cream (chilled)
200 ml
vanilla extract
2 tsp
Biscoff spread (room temperature)
150 g
Biscoff biscuits (crushed)
6 pcs
Instructions
Prepare the biscuit base
Crush the Biscoff biscuits and mix with melted butter to form the cheesecake base.
Press the base into the tin
Press the biscuit mixture firmly into the base of a springform tin.
Chill the base
Place the base in the refrigerator to set while preparing the filling.
Make the cheesecake filling
Beat cream cheese with Biscoff spread, powdered sugar, and vanilla until smooth.
Whip the cream
Whip the chilled heavy cream until stiff peaks form.
Combine the filling
Gently fold the whipped cream into the Biscoff cream cheese mixture.
Assemble the cheesecake
Pour the filling over the chilled base and smooth the top.
Chill the cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Add the topping
Melt the Biscoff spread and pour over the set cheesecake, then decorate with whole biscuits.
Original recipe
Storage
Cover tightly to prevent absorbing fridge odors. Best consumed within 3 days for optimal texture.
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