Biscoff Cheesecake
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If you’re looking for an overindulgent pudding, you’ve come to the right place. Ladies and gentlemen, I give you the only cheesecake you will ever need, perfect for finishing off your Christmas dinner… Biscoff Cheesecake!
In fact, this cheesecake is perfect for finishing any kind of meal. Creamy, sweet and jam-packed with biscuits. And not just any biscuits; as Granny knows them, “those biscuits you sometimes get free with a coffee.”
We’re all big fans of Lotus Biscoff biscuits in our house – they’re even vegan, don’t you know! Whether it’s the biscuits as a snack or the spread smothered on toast and or drizzled in Biscoff Banana Loaf, we just can’t get enough. So it only made sense to get baking with them, and since we’ve had a few requests for a cheesecake recipe, this seemed like the perfect recipe to add to our Christmas menu.
It’s pretty simple as far as cheesecakes go, but with some crumbled biscuits and drizzled Biscoff spread on top, it looks just as luxurious as it is sweet.
Ingredients for Biscoff Cheesecake:
Biscoff Biscuits
An unsurprising staple for this cheesecake! Used for the base and for the decoration.
Butter
Combined with the biscuits to make the scrumptious base for this amazing dessert. Salted or unsalted butter is fine, just whatever you have to hand.
Full-fat Cream Cheese
What makes a cheesecake a cheesecake! I always recommend using full-fat cream cheese when making a cheesecake – not only does low-fat cream cheese not mix as well, but I think it somewhat defeats the purpose of this over-indulgent treat.
Biscoff Spread
A favourite ingredient in our house and one that you could easily eat with a spoon (move over Nutella!). It comes in smooth and crunchy, so choose whichever appeals to you the most.
Icing Sugar
Adding the sweetness to the cream cheese really turns this into a dessert.
Double Cream
As if the full-fat cream cheese wasn’t enough, a nice dose of double cream just to bring it all together!
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Biscoff Cheesecake
INGREDIENTS
For the Base:
- 150 g Biscoff Biscuits
- 70 g Block Margarine or Butter (melted)
For the Filling:
- 200 g Full-fat Cream Cheese
- 100 g Biscoff Spread
- 60 g Icing Sugar
- 150 ml Double Cream
INSTRUCTIONS
- Line a 15cm (6 inch) loose-base cake tin with
greaseproof paper . Set aside. - Crush the Biscoff biscuits, either in a sandwich bag with a rolling pin or blitz in a blender. Place in a bowl and add the melted butter, mixing until combined.
- Transfer the biscuit mixture to your prepared cake tin and evenly push it down to cover the bottom of the tin, packing it down. Place in the fridge while you prepare the filling.
- In a large bowl, mix the cream cheese, Biscoff spread and sugar until combined.
- In a separate bowl, whip the cream until it forms stiff peaks. Add the cream to the other filling ingredients and gently fold together until combined.
- Spoon the filling into your cake tin, on top of the base, spreading to the edges and leaving a neat top.
- Return to the fridge to set, ideally overnight, but for at least 2 hours. Decorate with drizzled Biscoff spread and crushed biscuits before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
