INGREDIENTS
For the Base:
- 150 g Biscoff Biscuits (Biscoff Cookies)
- 70 g Butter or Block Margarine (melted)
For the Filling:
- 200 g Full-fat Cream Cheese
- 100 g Biscoff Spread
- 60 g Icing Sugar (Powdered Sugar)
- 150 ml Double Cream (Heavy Cream)
INSTRUCTIONS
- Line a 6 inch loose-base cake tin with grease-proof paper and set aside.
- Crush the biscoff biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Place into 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 right down. Place in the fridge while you prepare the filling.
- In a large bowl, mix the cream cheese, biscoff spread and icing sugar until combined.
- In a seperate bowl, whip the double 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 2-3 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.
RECIPE NOTES:
To make it easier to drizzle the biscoff spread when decorating, blast the spread in the microwave first.
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