Quick Biscoff Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
Crush up 200g of Biscoff biscuits into crumbs
02 -
Melt 80g of unsalted butter until liquid
→ Cheesecake Filling
03 -
300ml of heavy cream (double cream)
04 -
400g of rich, full-fat cream cheese
05 -
200g of smooth Biscoff cookie spread
→ Topping Decoration
06 -
150g of Biscoff spread, carefully melted
07 -
50g of Biscoff crumbs for garnish
# Instructions:
01 -
Take your crushed biscuits and mix them with the melted butter. Press the mixture firmly into the bottom of a pan or tin, and pop it into the fridge to chill while you prepare the next steps.
02 -
In a mixing bowl, combine the cream, cream cheese, and Biscoff spread. Whisk everything until you’ve got a super thick texture, close to the look and feel of soft ice cream. Using an electric whisk can make your life easier here!
03 -
Bring the chilled base back out of the fridge. Spread the creamy cheesecake mixture over the base, smoothing the top for a polished look. Let it set in the fridge for at least three hours, or leave it overnight for even better results.
04 -
Warm up the Biscoff spread carefully in a small pan until it flows but doesn’t get too hot. Pour it over the cheesecake, still in the tin, and smooth it out with the back of a spoon. Add a border of crushed biscuits around the edges.
05 -
Let the cheesecake chill for at least an hour longer before cutting to get those clean and neat slices.
# Notes:
01 -
For the best outcome, use Philadelphia cream cheese and drain any liquid.
02 -
Make sure to whip the cream fresh out of the fridge until it’s stiff.
03 -
To release the cheesecake from the pan, heat a knife with warm water and slide it around the edges.