• Rabab Awada

Biscoff Cheesecake




INGREDIENTS:

For the base:

  • 200g biscoff biscuits

  • 100 gr digestive

  • 30g butter, melted

  • 2 teaspoons brown sugar

  • 1 tsp cinnamon

For the cheesecake:

  • 225ml double cream

  • 125g powdered sugar (3/4 cup)

  • 675g cream cheese

  • 2 tsp vanilla extract

  • 300g biscoff spread

  • 50g dark chocolate

To decorate:

  • 100ml whipped cream

  • 6 biscoff biscuits

INSTRUCTIONS:

  1. Make the base: Line the base of the springform tin with greaseproof paper. Blend the biscuits to a fine crumb in a food processor, then add sugar and cinnamon, then melted butter and mix well. Pour into the bottom of the springform tin, pressing well and evenly. Set aside.

  1. Make the cheesecake layers: In a large bowl, whisk the cream until stiff peaks form. Set to one side. In a separate large bowl with an electric hand whisk, beat together the caster sugar, cream cheese & vanilla extract. Mix until the sugar has dissolved and it’s nice & smooth. Add the whipped cream and gently fold it through using a spatula.

  1. Separate the mixture into 3 bowls. To one of the bowls add the melted chocolate, and to the other add 100g of the biscoff spread. Leave the third plain. Pour the chocolate mixture on top of the biscuit base and smooth out. Next, pour the biscoff layer ontop of the chocolate layer and smooth out. Finally, pour over the plain vanilla layer and smooth the surface. Gently heat the remaining 200g biscoff spread and pour this over the cheesecake. Leave to set for a minimum of 4 hours or overnight.

  1. To decorate: Pipe 8 dots of whipped cream around the edge and place half a biscuit in the centre of each dot. Crush the remaining biscuits and crumble them over the top.