Ultimate Biscoff Cheesecake
A creamy, dreamy Biscoff cheesecake with a crunchy biscuit base and a delicious spiced caramel flavour. Perfect for any occasion!
Equipment
- Food processor
- 23cm Springform Tin
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
Base Ingredients
- 200 g Lotus Biscoff Biscuits
- 80 g Unsalted Butter melted
Filling Ingredients
- 500 g Full-fat Cream Cheese softened
- 150 g Caster Sugar
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 150 ml Double Cream
- 150 g Lotus Biscoff Biscuits roughly crushed, reserve some for topping
Instructions
Instructions
- Crush Biscoff biscuits finely using a food processor or rolling pin. Combine with melted butter, mix well.
- Press biscuit mixture firmly into the base of a 23cm springform tin. Refrigerate.
- Beat cream cheese and sugar until smooth. Beat in vanilla extract.
- Add eggs one at a time, mixing well. Gently fold in double cream and crushed Biscoff biscuits.
- Pour filling over chilled base. Bake at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until set around edges but slightly wobbly in the centre.
- Cool in oven with door ajar for 1 hour, then cool completely. Refrigerate for at least 4 hours or overnight.
- Remove from tin. Sprinkle with reserved crushed Biscoff biscuits. Serve and enjoy!
Notes
For a richer flavour, use browned butter in the base. A no-bake option is possible using a cream cheese filling that doesn't require baking. Adjust baking time depending on your oven.