I have not only used the biscoff biscuits in the base of this cheesecake, but also the spread in the cheesecake and to adorn the top too! Oh the total biscoff yumminess!
You Will Need:
For the Base:
- 170g Biscoff Biscuits
- 90g Butter
- 280g Full Fat Cream Cheese (I have used both Philadelphia Cheese and the supermarkets own – both are good)
- 150ml Double Cream
- 60g Icing Sugar
- 60g Biscoff Spread
- 30g Biscoff Spread (warmed so it is runny)
- 5 Crushed Biscoff Biscuits
Line a 20cm tin with grease proof paper on the base and grease with butter.
- Melt the butter in a small saucepan over a low heat, remove from the heat once melted.
- Crush the biscoff biscuits and add them to the melted butter
- Pour into the prepared tin and press down with the back of a metal spoon until firm and level.
- Pop in the fridge while you prepare the filling or for at least 30mins.
- Put the cream cheese, cream, icing sugar and biscoff spread into a bowl, either with a hand mixer or the whisk attachment on your stand mixer, whisk until really thick.
- Spoon this over your base, level the top and pop back into the fridge to firm up for at least 40mins.
- Once firmed gently remove from the tin and transfer to your serving plate, sometimes you may need to let the cheesecake come up to room temperature to make it easier to remove from the tin.
- Sprinkle the crushed biscoff biscuits around the perimeter of the cheesecake then drizzle the biscoff spread over the top of the cheesecake.
- Keep in the fridge with until you are ready to serve and eat.
This is best the day you make it. (If you manage to keep it longer then two days do store it in the fridge)