Easy Biscoff Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
80g melted butter, unsalted
02 -
200g crushed Biscoff cookies
→ Filling
03 -
400g full-fat cream cheese
04 -
200g Biscoff spread
05 -
300ml heavy cream
→ Decoration
06 -
50g crushed Biscoff biscuits
07 -
150g warmed Biscoff spread
# Instructions:
01 -
Mix the ground Biscoff cookies with the melted butter. Spread it evenly in a pan, then let it cool in the fridge while you prep the rest.
02 -
In a bowl, whisk together heavy cream, cream cheese, and the Biscoff spread. Keep going until it's nice and thick, almost like ice cream. If you've got a hand mixer, it'll be faster.
03 -
Take the chilled base out and pour the cheesecake mixture on top. Smooth it out and pop it back into the fridge for 3+ hours, or leave it overnight for best texture.
04 -
Heat the Biscoff spread gently until it's runny (but not hot). Cover the firm cheesecake with it and take a spoon to level it out. Sprinkle cookie crumbs all along the edges.
05 -
Let it sit in the fridge one more hour so it's easier to cut clean slices.
# Notes:
01 -
Stick to Philadelphia cream cheese and drain off any liquid before mixing.
02 -
Cold heavy cream whips up better, so use it straight from the fridge.
03 -
Run a warm knife around the edges to get it out of the pan.