5-Ingredient Biscoff Cheesecake
- Replies 6
Woolworths are selling a Biscoff Cheesecake and let me tell you thus one is soooo much nicer.
It's very easy to make with a few ingredients
PREP TIME:20 minutes
TOTAL TIME:4 hours 20minutes minutes
SERVINGS:12
Cream cheese:I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.
Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream).
REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove the cheesecake.
It's very easy to make with a few ingredients
PREP TIME:20 minutes
TOTAL TIME:4 hours 20minutes minutes
SERVINGS:12
Ingredients
For the base:
- 200 g Biscoff biscuits , Crushed
- 80 g Unsalted butter, Melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 200 g Biscoff spread
For the topping:
- 150 g Biscoff spread, Melted
- 50 g Biscoff biscuits, Crushed
Instructions
- 1. Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- 2. Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- 3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- 4. Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- 5. When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
- 6. Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
- 7. Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.
Notes
Butter:I use unsalted butter for this and just melt it quickly in a mug in the microwave.Cream cheese:I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.
Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream).
REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove the cheesecake.
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