Biscoff Cheesecake

Servings: 8 Total Time: 1 hr Difficulty: Beginner
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Creamy, rich cheesecake with a buttery Biscoff cookie crust and a luscious layer of Biscoff spread, creating a decadent dessert.

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Biscoff Cheesecake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Meat & Poulty Mixing
Difficulty: Beginner Prep Time 60 mins Total Time 1 hr
Servings: 8
Best Season: Suitable throughout the year

Ingredients

Base:

Cheesecake Filling:

Topping:

Method

Base:

  1. Line the base and sides of a 23cm/9inch springform pan.

  2. Mix crushed biscuits with melted butter and press down onto the base of the pan.

  3. Refrigerate 30 Minutes until you make the filling.

Filling:

  1. Whip the double cream and set aside.

  2. In a large bowl beat the cream cheese and lemon juice until smooth.

  3. Put the Biscoff spread in the microwave for about 30 seconds until smooth and pourable.

  4. Add it to the cream cheese mixture with vanilla essence and beat until combined.

  5. Fold in the whipped elmlea cream. Pour over base and smooth down with a spatula.

  6. Refrigerate for at least 4 hours or overnight.

  7. Remove the cheesecake from the pan.

  8. Heat the biscoff spread so that you can drizzle it on top.

  9. Pipe whipped cream around the edges and sprinkle crushed biscuits on top and in the center.

  10. Decorate with raspberries on top of cream (optional).