biscoff cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Crush the Biscoff biscuits into fine crumbs (using a food processor or placing them in a bag and smashing with a rolling pin).

Step 2

• Mix the crumbs with the melted butter until it resembles wet sand.

Step 3

• Press the mixture into the bottom of a 20cm (8-inch) springform tin or dish, smoothing it with the back of a spoon.

Step 4

• Chill in the fridge for 30 minutes to set.

Step 5

• In a large bowl, whisk the cream cheese and icing sugar together until smooth.

Step 6

• Add the Biscoff spread and whisk until fully combined.

Step 7

• In a separate bowl, whip the double cream until soft peaks form.

Step 8

• Gently fold the whipped cream into the Biscoff mixture until smooth.

Step 9

• Spoon the filling over the chilled biscuit base and smooth the top with a spatula.

Step 10

• Chill in the fridge for at least 4-6 hours (or overnight) to set completely.

Step 11

• Before serving, drizzle melted Biscoff spread over the top.

Step 12

• Optionally, sprinkle with crushed Biscoff biscuits or add a dollop of whipped cream.