Biscoff, Brownie & Cherry Cheesecake

Serves 8

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

in a blender blitz together the cookies with the melted butter and then press into your cheesecake tin base

Step 2

Then in a mix bowl whip the cream until slightly stiff before folding in the cheeses, icing sugar and vanilla paste. Whisk until you have a stiff texture. Spread this mix evenly over your base and set in the fridge until ready to serve (approx. 3 hours)

Step 3

For the Brownies take a heat proof bowl place over a pan of gently simmering water adding the butter and dark chocolate to the bowl as it starts to melt add the salt and coffee.. once completely melted set aside

Step 4

In another mixing bowl whisk the eggs with the sugar until they reach the ribbon stage, a creamy texture that forms ribbon shapes when your pour it.

Step 5

fold in the melted chocolate mix and then fold in the flour and cocoa powder

Step 6

Chop up the milk and white chocolate into chunks and stir those in too.

Step 7

Line a baking tin with greaseproof paper and in a preheat oven to 160c bake for approx. 25 mins

Step 8

When the brownies are done allow to cool properly before cutting into bite size squares

Step 9

To make the biscoff caramel simply mix the spread with the maple syrup

Step 10

To decorate the cheesecake top with the brownie pieces, cherries (make sure the stones are taken out) crushed biscoff and drizzle over that caramel.