Ingredients
For the crust
- 9 ounces Biscoff cookies
- 6 tablespoons butter
For the filling
- 2 1/2 cups cream cheese
- 1/4 cup superfine sugar
- 1 cup Biscoff spread
- 1 1/4 cups heavy cream
For the frosting
- 1/2 cup Biscoff spread melted
- 1/4 cup Biscoff cookies crushed
Instructions
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the lined springform pan and refrigerate while you prepare the filling.
- In a large mixing bowl or bowl of a stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes. Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes.
- Using a rubber spatula, transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.
- Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Use a rubber spatula to ensure all edges are covered. Sprinkle the sides with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.
Notes
Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.
- Cook Time: 2hours 11minutes