ReeseTaki
Culinary Explorer
Craving a decadent dessert that's next-level delicious? 
Look no further than this Biscoff Cheesecake! Creamy layers of Biscoff-infused goodness on a crunchy biscuit base, topped with melted Biscoff spread – it's pure heaven in every bite. Perfect for impressing guests or treating yourself after a long day!
Biscoff Cheesecake Recipe
Ingredients
For the base:- 200 g Biscoff biscuits, crushed
- 80 g Unsalted butter, melted
- 300 ml Double cream
- 400 g Full-fat cream cheese
- 200 g Biscoff spread
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the Base
- Combine the crushed Biscoff biscuits with melted butter. Press the mixture firmly into a tin to form the base. Chill in the fridge while preparing the topping.
- Make the Cheesecake Mixture
- In a bowl, pour the double cream and add the cream cheese and Biscoff spread. Whisk until the mixture is thick and smooth, resembling the consistency of ice cream. An electric whisk works best for this step.
- Assemble the Cheesecake
- Retrieve the chilled base from the fridge and spread the cheesecake mixture evenly over it, smoothing the top.
- Chill the Cheesecake
- Place the cheesecake in the fridge for at least 3 hours, preferably overnight, to set.
- Prepare the Topping
- Shortly before serving, gently melt the Biscoff spread in a pan over low heat. Be cautious not to overheat.
- Finish and Serve
- Remove the cheesecake from the fridge and pour the melted Biscoff spread over the top while still in the tin. Use the back of a spoon to smooth it gently over the surface without disturbing the cheesecake mixture. Sprinkle the remaining crushed Biscoff biscuits around the edges for decoration.
- Final Chill
- Return the cheesecake to the fridge for at least another hour to set the topping. This ensures a neat and clean cut when serving.
Notes
- Butter: Use unsalted butter and melt it quickly in the microwave for convenience.
- Cream Cheese: Philadelphia brand cream cheese is recommended for best results. Ensure it's full-fat and drain off any excess liquid before use.
- Whipping Cream: Whip the cream straight from the fridge until it holds its shape, similar to the texture of ice cream.
- Removing from Tin: To easily remove the cheesecake from the tin, run a warm knife around the edges before releasing.
