Biscoff Spread Cheesecake

For all the biscoff lovers

Ingredients:
300g biscuits (biscoff)
100g melted butter
500g cream cheese
250ml double cream
2 tsp caster sugar
1 tsp vanilla extract
A pinch of salt

Extras: For decoration (optional)
150 ml Double Cream
2 tbsp Icing Sugar
75 g Biscoff Spread (melted)
Biscoff Biscuits

Method:

Preheat the oven to 180˚C and grease your circular baking tray base with butter. Add the biscuits to a food processor, and blend until crushed into a powder.

Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer. Bake the crust for about 6-8 minutes, then remove it from the oven and leave to cool.

Beat the cream cheese and icing sugar in a bowl until combined and smooth. Next, add your vanilla extract into the same bowl and whisk it together. Add your pinch of salt and gradually add 250ml double cream as you are pouring whisk together until thick and smooth.

Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

Remove from the tin and decorate if you wish. I melted the biscoff spread in the microwave (30seconds) and poured the spread on top. I then whipped some cream to stiff peaks and using a piping bag, decorate how you wish. I then added some extra biscuits on top.

Tips: Cake stay fresh for up to 2-3 days when kept in the fridge.

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