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Biscoff cheesecake

Steps Making Recipes Biscoff cheesecake using 11 ingredients and 5 steps

Biscoff cheesecake - Rich and full of caramel flavour, this cheesecake is perfect for the Biscoff lover in your life. The key to nailing this biscoff cheesecake is the bottom biscoff biscuit crust. Actually, once you complete the cheesecake crust, the rest of the steps are easy as pie! The first thing I recommend is purchasing an extra pack of Lotus biscoff biscuits. Pour cheesecake batter into cooled crust and smooth top.

Biscoff cheesecake

Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake, quickly spreading it outwards with an offset spatula so that it covers the whole cheesecake.

Whisk the cream and pipe around the edge of the cheesecake (this is optional) and decorate with the reserved Biscoff crumbs and biscuits.

You can have Biscoff cheesecake using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients make Biscoff cheesecake

  1. It's For the base:-.
  2. You need 30 Lotus Biscoff biscuits.
  3. You need 85 gram unsalted melted butter.
  4. It's For the filling:-.
  5. It's 1 tub double cream (600 ml).
  6. It's 160 gram cream cheese.
  7. Prepare 1 cup Lotus Biscoff spread.
  8. It's 75 gram icing sugar.
  9. Prepare Pinch salt.
  10. You need For the topping:-.
  11. Prepare 3/4 cup Lotus Biscoff spread.

Biscoff cheesecake instructions

  1. To make the base:- Line the bottom of a 9inch springform pan with a greaseproof paper round. Using a food processor, pulse the Lotus Biscoff biscuits into fine crumbs. Keep 3 tablespoon of crumbs aside for topping. With the remaining crumbs add in the melted butter until combined. Spread the crumb mixture to the prepared pan's bottom and press evenly..
  2. To make the filling:- In a bowl add the fresh cream and icing sugar and whip with electric whisk until soft peaks form. In another bowl add salt, Lotus Biscoff spread and cream cheese and mix until well combined and very smooth. Cut and fold the whipped cream until mixed well. Transfer on top of the base and spread into an even layer with a smooth surface. Cover tightly with cling film wrap and refrigerate overnight..
  3. Place the remaining Lotus Biscoff spread in a microwave-safe bowl. Microwave for about 40 seconds until it is melted. Pour the Biscoff spread all over the surface. Spreading it out into a smooth even layer. Sprinkle the sides of the cake with the reserved cookie crumb mixture. Refrigerate for further 15 minutes before serving. Pipe fresh cream if preferred..
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Biscoff cheesecake - Introducing my dreamy, creamy no bake cheesecake made with Biscoff Cookie Spread and crunchy Biscoff Cookie crumbs. The Biscoff Cheesecake is any Biscoff lovers dream! I was a big fan too of the delicious caramelised biscuit base and creamy Biscof infused filling, it was such a tasty treat! I chose to make a no-bake cheesecake batter for this, so it does use gelatin. If you prefer to make a baked cheesecake instead (which I tried and is just as good), use the cheesecake batter from this recipe while using the bottom and topping of the recipe below. Start with making the crust and. Lotus Biscoff lovers you're in for a treat! Thank you and good luck