Description
This indulgent Biscoff Cheesecake combines the crunchy texture of a Biscoff biscuit crust with a creamy, rich Biscoff-flavored cheesecake filling topped off with a smooth Biscoff spread glaze and sprinkled with extra biscuits for an irresistible dessert.
Ingredients
Base
- 200 g Biscoff biscuits (crushed)
- 80 g unsalted butter (melted)
Filling
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping
- 150 g Biscoff spread (melted gently)
- 50 g Biscoff biscuits (crushed for garnish)
Instructions
- Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter in a mixing bowl, ensuring all crumbs are evenly coated. Press this mixture firmly and evenly into the base of a cheesecake tin to form a solid crust. Place the tin into the refrigerator to chill and set while you prepare the filling.
- Make the filling: In a large mixing bowl, pour in the double cream, then add the full fat cream cheese and 200 g of Biscoff spread. Using an electric whisk, whisk the mixture thoroughly until it becomes very thick and creamy, resembling the consistency of soft ice cream. This ensures a smooth and stable cheesecake filling.
- Assemble the cheesecake: Remove the chilled biscuit base from the fridge and pour the Biscoff cheesecake filling over it. Use a spatula to smooth the top evenly to create a flat surface.
- Chill the cheesecake: Place the cheesecake back into the refrigerator for at least 3 hours to set properly. For the best texture, chilling overnight is recommended if time allows.
- Prepare the topping: Just before serving, gently melt 150 g of Biscoff spread in a pan over low heat, ensuring it warms without becoming hot or boiling to maintain its creamy texture.
- Glaze and garnish: Remove the cheesecake from the fridge, still in the tin. Carefully pour the melted Biscoff spread evenly over the top of the cheesecake. Smooth it gently with the back of a spoon to cover the entire surface without disturbing the filling. Sprinkle the remaining crushed Biscoff biscuits around the edges for added texture and decoration.
- Final chill: Return the glazed cheesecake to the refrigerator for at least one additional hour to allow the topping to set firmly. While it can be cut sooner, additional chilling will result in neater slices.
Notes
- For best results, chill the assembled cheesecake overnight before adding the topping.
- Use an electric whisk to achieve the perfect thick consistency for the filling.
- When melting the Biscoff spread for the topping, heat gently and avoid overheating to keep the glaze smooth.
- If you don’t have a cheesecake tin with a removable base, line your tin with parchment paper for easier removal.
- Store leftover cheesecake in the refrigerator and consume within 3 days for optimal freshness.
