Biscoff Cheesecake {5 Ingredients!}
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Biscoff biscuits (Crushed)
- 80 g Unsalted butter (Melted)
- 300 ml Double cream (heavy whipping cream/thickened cream) (See notes)
- 400 g Full fat cream cheese
- 200 g Biscoff spread
- 150 g Biscoff spread (Melted)
- 50 g Biscoff biscuits (Crushed)
Method
- Make the base: Combine the crushed biscoff biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
- Make the creamy filling: Pour the cream straight from the fridge into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- To set: Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- Before serving, prepare the topping: When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.) Crush the Biscoff biscuits finely.
- To finish: Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
- Set again: Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.
- To remove the cheesecake from the tin: Run a warmed dinner knife around the outside of the cheesecake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. Sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. For clean slices, dip your knife in hot water and wipe dry between each cut.