Biscoff Cheesecake

I promise this is the last Biscoff recipe for a LONG time so enjoy it! 

With spread in the cheesecakey bit AND dribbled all over the top, this is an indulgence you don't wanna miss! 


For the cheesecake:
  • 300g Lotus Biscuits, crumbed
  • 120g unsalted butter 
  • 500g full fat cream cheese 
  • 100g icing sugar, sifted
  • 200g Biscoff Spread, smooth or crunchy
  • 1tsp vanilla extract 
  • 300ml double cream 
For the decoration: 
  • 100ml double cream 
  • 30g icing sugar 
  • 100g Biscoff spread, melted 
  • Biscoff Biscuits, big or small
  • 8"/20cm deep springform cake tin
  • Star shaped piping nozzle
    1. Whizz up the biscuits for the base in a food processor until a fine crumb is achieved. Melt the butter and mix into the crumbs until fully incorporated. Press this down into the cake tin until level. 
    2. With an electric whisk or a manual one, (if you're feeling particularly strong) mix together the cream cheese, vanilla, icing sugar and Biscoff spread until smooth. 
    3. Mix in the double cream and whisk until the mixture is thick and holds its structure. 
    4. Spread the mixture over the biscuit base and level out. Chill for between 5 and 6 hours but ideally overnight.
    5. Remove from the tin carefully. Whip together the double cream and icing sugar until your cream is well thickened, Try NOT to make butter by overdoing it. 
    6. Now decorate it however you want to.. copy mine or make up your own design! 
    7. Make a cuppa, kick your legs up and enjoy this little moment of joy.
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