👩🍳 Instructions
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1
Prepare the Base: Crush Biscoff biscuits in a food processor until fine crumbs. Transfer to a bowl. Add melted butter and a pinch of salt; mix until crumbs are fully moistened. Press firmly into the bottom of an 8 or 9-inch springform pan. Chill in the fridge for at least 20 minutes.
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2
Make the Filling: In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy (2-3 minutes). Scrape down the sides.
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3
Add powdered sugar and 150g Biscoff spread to the cream cheese. Beat until completely smooth and lump-free. Stir in vanilla extract.
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4
In a separate, very cold bowl, whip the heavy cream until stiff peaks form.
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5
Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until just combined, being careful not to deflate the air.
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6
Assemble & Chill: Spoon the Biscoff filling over the chilled biscuit base, spreading evenly. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until completely set.
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7
Add Topping: When ready to serve, gently warm the remaining 100g Biscoff spread in the microwave for 20-30 seconds until pourable. Pour over the chilled cheesecake, spreading to the edges.
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8
Decorate with extra Biscoff biscuits, crushed or whole. Slice with a hot, clean knife and serve.
💡 Notes
Ensure all dairy ingredients are full-fat and very cold for best results. For clean slices, dip your knife in hot water and wipe clean between each cut. This cheesecake can be made 2-3 days in advance and stored in the refrigerator. Freezes well for up to 1 month (without topping).
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
6g
Total Fat
30g
Saturated Fat
18g
Carbs
40g
Fiber
1g
Sugar
30g
Sodium
250mg
Cholesterol
90mg
