A rich, creamy, caramelly cheesecake and only takes 10 minutes to cook!
For a little indulgence - a stylish pud which is super quick to make and will be demolished in 1 sitting! We can't get enough of this Biscoff Cheesecake which can be decorated with a crushed dime bar/crunchie/broken pieces of chocolate or Biscoff biscuits along with our favourite edible gold spray that we featured in last months newsletter!
Eat with a dash of single cream!
300g of Biscoff/Lotus biscuits
100g of melted butter
500g full fat cream cheese
50g icing sugar (sieved)
1tsp vanilla extract
100-120g of Biscoff spread - depending on sweetness
300ml double cream
You can use mascarpone if you do not have enough cream cheese and some crème fraiche for some of the cream to make it a little lighter. You can replace half of the Biscoff biscuits with any digestives/oaties if you wanted a less rich caramel flavour.
Crush the biscuits either in a bag with a rolling pin or in a food processor and mix with the melted butter.
Press down firmly in a 20cm deep round tin (greased) and put into the freezer.
Mix together the cream cheese, vanilla and icing sugar.
You can either add the Biscoff spread to this mixture OR you can add it later!
Mix the double cream and fold into the cream mixture.
Take out the biscuit base from the freezer and if you didnt mix in the Biscoff spread - spread half of this mixture on the base and then put dollops of the Biscoff spread all around it and then add the rest of the mixture.
If you did add the Biscoff base just put all the mixture onto the base.
Decorate as you wish and keep in the fridge until ready to serve.