I have always loved those little caramel biscuits you get with your cuppa at coffee shops. For the longest time I never knew what they were called. Now I know they’re Lotus Biscoff biscuits. After realising this & discovering they make a Biscoff Spread, I was HOOKED! Seriously, this stuff is like crack in a jar. It was only natural to make it into a cheesecake. I mean, everything amazing gets put into a cheesecake right??
Here is what you will need to make an 8″ Biscoff Cheesecake. (Serves 8)
(Recipe adapted from Ask Chef Dennis)
Firstly, lightly grease and line the base of the springform tin & set to one side.
Next, gently melt the butter using either a small saucepan over a low heat or the microwave in 15 second intervals.
Then place the biscoff biscuits into the food processor and pulse until they become fine crumbs. With the machine still going, slowly pour the butter through the spout at the top until the mixture starts to clump together. You may not need all the butter.
Tip the crumb mixture into the prepared tin and press down firmly and evenly with the back of a metal spoon.
Place into the fridge whilst we make the filling.
In a large bowl, whisk the cream until stiff peaks form. Set to one side.
In either an electric stand mixer or a large bowl with an electric hand whisk, beat together the golden caster sugar, Philadelphia cream cheese & vanilla extract.
Mix until the sugar has dissolved and it’s nice & smooth.
Add the whipped cream and gently fold it through using a spatula.
In a small saucepan over a low heat or in the microwave in 10 second intervals, gently melt the biscoff until runny.
Pour the vanilla mixture on top of the biscuit base and roughly smooth out.
Randomly pour over the melted biscoff spread.
Then take a skewer or a knife and swirl around to create a marbled effect. Try not to scrape the biscuit base.
Place the cheesecake into the fridge & chill for at least 4 hours to set. Overnight is best if you have the time.
To remove your cheesecake from the tin in one piece, get a knife and some hot water. Heat the knife in the water, dry with a tea towel then run around the edge of the tin. Do a little at a time & keep reheating the knife as you go to prevent any pulling.
Before you release it from the tin, turn a ring on the hob to a low heat. Then. using oven gloves, hold the cheesecake about 5 inches away from the flame and keep there for about 10 seconds. This should make removing it from the base a little bit easier.
Now release the tin, slide off the cheesecake & place on a stand or plate. Slice and serve to your salivating guests!
This Biscoff Cheesecake is insanely smooth & creamy! I honestly struggled to have just one serving. Maybe I should say it serves 4 to be on the safe side?! Yeah, it serves 3. *Cough* I meant 2. Ok ok! I’m just being greedy, but give it a go for yourself and you’ll see why!
I hope you enjoyed the post my lovelies, until next time.