Dreamy creamy Biscoff cheesecake (Print Version)
A smooth Biscoff cheesecake with a crunchy biscuit base and luscious creamy filling.
# What You'll Need:
→ Base
01 -
6.35 oz Lotus Biscoff biscuits, crushed
02 -
3.5 tbsp unsalted butter, melted
→ Filling
03 -
8 fl oz double cream, chilled
04 -
12 oz full fat cream cheese, room temperature
05 -
13.5 oz Lotus Biscoff spread
→ Topping
06 -
3 tbsp Lotus Biscoff spread, gently warmed
07 -
1.27 oz Lotus Biscoff biscuits, crushed
# Steps to Follow:
01 -
Combine crushed Biscoff biscuits with melted butter, press mixture firmly into a 7-inch springform pan base, then refrigerate to chill and set.
02 -
Whisk cream cheese, chilled double cream, and Biscoff spread together until mixture is very thick and holds shape like ice cream.
03 -
Spread the filling evenly over the chilled base, then refrigerate for a minimum of 4 hours or preferably overnight.
04 -
Gently warm the Biscoff spread until pourable, then pour over the set cheesecake and smooth evenly. Sprinkle crushed biscuits on top before serving.
# Additional Notes:
01 -
Whip the double cream straight from the fridge until it holds its shape but do not over-whip to avoid splitting.
02 -
Use a springform or removable base tin for easy cheesecake removal; warm a knife and run along the edges before releasing sides.
03 -
Chilling the base before filling prevents crumbliness and improves texture.