One Pot Biscoff Cheesecake
Ingredients
Crust
Biscoff biscuits (crushed)
250 g
butter (melted)
100 g
Filling
cream cheese (room temperature)
600 g
Biscoff spread
200 g
sugar
100 g
eggs (large)
3 piece
heavy cream
150 ml
vanilla extract
5 ml
Topping
Biscoff spread (melted)
100 g
Biscoff biscuits (crushed)
4 piece
Instructions
Prepare the crust
Crush Biscoff biscuits and mix with melted butter to form the crust base.
Press crust into pan
Press the biscuit mixture firmly into the base of a springform pan.
Prepare the filling
Beat cream cheese, Biscoff spread and sugar until smooth, then add eggs, cream and vanilla.
Bake the cheesecake
Pour filling over crust and bake in a preheated oven until just set.
Cool and add topping
Allow cheesecake to cool, then melt Biscoff spread and pour over the top. Garnish with crushed biscuits.
Original recipe
Storage
Store covered in the fridge. For best texture, remove from fridge 20 minutes before serving.
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