Biscoff Cheesecake
A tall, pale-caramel slice with a thick crumbly biscuit base, glossy ribbons of warm Biscoff oozing down the sides and a generous shower of golden biscuit rubble catching the light.
Ingredients
Serves 10- 250 gBiscoff biscuits, crushed
- 100 gunsalted butter, melted
- 1 tspground cinnamon (optional) (optional)
- 500 gcream cheese, room temperature
- 100 gicing sugar, sifted
- 200 gBiscoff spread, divided
- 300 mldouble cream, chilled
- 3gelatine leaves, soaked and melted
- 1 tspvanilla extract
- 1 tbsplemon juice (optional, for brightness) (optional)
- 50 gcrushed Biscoff biscuits to sprinkle
- ¼ tspsea salt flakes (optional) (optional)
Method
- 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.
- 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.
- Beat the cream cheese and icing sugar together for 1–2 minutes until completely smooth with no lumps. Add 150g of the Biscoff spread, the vanilla and optional lemon juice if using and beat again until glossy and the colour of caramel.
- 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.
- 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.
- 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.
- To finish, warm the remaining 50g 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.
- Spoon the warmed spread over the top and scatter with the crushed biscuits. Add the optional sea salt flakes if using. Cut into ten slices.
Per serving
- kcal
- 683
- protein
- 6.6g
- fibre
- 1.5g
- carbs
- 44.4g
- fat
- 53.3g
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