Biscoff Cheesecake

Let’s just face it. We’ve all gone Biscoff crazy! Not many days go past where I don’t see a glimpse of a crunchy Lotus biscuit creeping up somewhere on one of my newsfeeds. I’ve seen Biscoff filled rocky roads, granola bars, cupcakes, ice cream, brownies, blondies and everything else in between, however it was the cheesecake creations that really caught my eye.

I’m a big fan of cheesecake, however I’m not a lover of the gelatin-filled fridge set variety. It gives the cheese mixture a very unnatural and almost rubber-like texture, in my opinion. And while I understand the use for it, there are definitely ways of making a no-bake cheesecake without throwing in some unnecessary animal fats. With enough double cream and some good quality cream cheese, both whipped to perfection, there really is no need for anything else in that mixture. And let me tell you, it gives a much nicer texture and a far creamier taste to the finished product.

This recipe is filled with Biscoff delights, in every layer in fact, and is definitely one for those with a sweet tooth!

photo of biscoff cheesecake

Ingredients

(This recipe makes a 9″ cheesecake!)

For the base:

350g Lotus Biscoff biscuits
175g unsalted butter, melted

For the filling:

560g full-fat Philadelphia cream cheese
250ml double cream
300g smooth Biscoff spread
4 tbsps icing sugar

Decorate with lots more Lotus Biscoff biscuits!

Method:

  1. Begin by blitzing the biscuits in a food processor until they’re fine crumbs. Mix well with the melted butter and press down firmly in a 9″/23cm springform tin, making sure the biscuit base is level and compact. Put into the fridge for 10-15 minutes.
  2. Meanwhile, put the cream cheese, Biscoff spread and sifted icing sugar into a large bowl and mix with an electric mixer until smooth.
  3. Add in the double cream and slowly whisk until all of the mixture is incorporated and holds itself.
  4. Remove the tin from the fridge and carefully spoon the creamy mixture on top of the base. Smooth over, put in the fridge and leave to set overnight.
  5. The next day your cheesecake should be nice and firm and ready to decorate. I find it easier to decorate in the tin and then carefully remove afterwards, but whatever works best for you! Enjoy!

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