Inside: A biscoff cheesecake recipe that will blow your tastebuds away.
Up until recently I hadn’t head of biscoff – I think I must have been hiding under a rock! But one evening I went to visit friends and they had made this cheesecake recipe after trying it in a restaurant. Well, my tastebuds had never been treated so well!
If you love cheesecake, love all things sweet, then you will love this recipe.
Cheesecakes always seem like they are more complicated than they really are. They do have quite a few ingredients but you basically throw them all in and voila – you’re done! So simple and so delicious!
- 300 g Biscoff Biscuits
- 125 g Unsalted Butter (melted)
- 500 g Cream Cheese (full fat)
- 100 g Icing Sugar
- 250 g Biscoff Spread
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- Extra Biscoff Biscuits to decorate
The first stage is making the biscuit base. Break up the biscuits and throw them into a blender. If you don’t have one (as we didn’t) you can put them in a bag and bash them with a rolling pin. Put a handful of crumbs to the side to use later.
Combine the remaining biscuit crumbs with melted butter until all of the crumbs are coated.
Press the mix into the bottom of a 20cm dish (preferably a springform tin) and put into the fridge to set while you make the topping.
Mix together the cream cheese, icing sugar, Biscoff spread and vanilla until combined and smooth. Then gradually add the double cream until the mixture becomes thick and forms a peak. Now add in the biscuit crumbs you’d set aside to give the mix a crunch.
Smooth the topping onto the biscuit base and return to the fridge. It should be ready after around 5 hours but if you can leave it overnight it will really hold its shape well.
Once ready to eat, you can decorate. I bashed up some some more biscuits and sprinkled them on the top.
I also saved enough whole Biscoff biscuits to place on top of each slice when ready to serve.
I would love to know if you make this. Please do come back and tell me what you think!