Biscoff Cheesecake

Ingredients

• 250g Biscoff biscuits, crushed
• 100g unsalted butter, melted
• 1 tsp ground cinnamon (optional)
• 500g cream cheese, room temperature
• 100g icing sugar, sifted
• 200g Biscoff spread (plus extra to warm)
• 300ml double cream, chilled
• 3 gelatine leaves, soaked and melted
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for brightness)
• 50g crushed Biscoff biscuits to sprinkle
• ¼ tsp sea salt flakes (optional)

Method

1. Mix the crushed biscuits with the melted butter and cinnamon (if using) until the crumb looks like wet sand. Tip into a 23cm springform tin and press down firmly with the back of a spoon, working the crumb up the sides slightly for a clean edge. Chill for at least 20 minutes while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes until floppy. Squeeze out the excess water, drop into a small pan with 1 tbsp water and warm gently over a low heat for 30 seconds until fully melted and clear. Set aside to cool to lukewarm — it must not start to set.
3. Beat the cream cheese and icing sugar together for 1–2 minutes until completely smooth with no lumps. Add the Biscoff spread, vanilla and lemon juice and beat again until glossy and the colour of caramel.
4. In a separate bowl, whip the chilled double cream to soft peaks — it should hold a lazy curl when you lift the whisk. Fold a third into the Biscoff mixture to loosen, then fold in the rest gently until no streaks remain.
5. Working quickly, pour the lukewarm gelatine into the filling in a steady stream while folding — get it evenly distributed within 30 seconds so it doesn't set in strands.
6. Spoon the filling onto the chilled base, level the top with a palette knife, cover and chill for at least 4 hours, ideally overnight, until fully set and sliceable.
7. To finish, warm the extra Biscoff spread in a small pan or microwave for 20–30 seconds until it pours like thick honey. Run a hot palette knife around the tin and release the cheesecake.
8. Spoon the warm Biscoff over the top so it pools and drips slowly down the sides, scatter generously with crushed biscuits and finish with a pinch of sea salt flakes.