Classic Biscoff Cheesecake

Instructions

1. 1

   Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

2. 2

   Melt the unsalted butter in a microwave or on the stovetop and mix it with the crushed biscuits until well combined.

3. 3

   Press the biscuit mixture into the base of a 20cm (8-inch) springform pan to form an even layer. Refrigerate for at least 30 minutes to set.

4. 4

   In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

5. 5

   In a separate bowl, whip the heavy cream until stiff peaks form.

6. 6

   Gently fold the whipped cream into the cream cheese mixture until fully combined.

7. 7

   Spread the cream cheese mixture evenly over the chilled biscuit base.

8. 8

   Warm the Biscoff spread slightly in the microwave to make it easier to pour, then drizzle it over the top of the cheesecake.

9. 9

   Use a knife or skewer to create a marbled effect by swirling the Biscoff spread into the cream cheese layer.

10. 10

    Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.

11. 11

    Remove the cheesecake from the springform pan, slice, and serve. Enjoy your Classic Biscoff Cheesecake!