Made with AI
Classic Biscoff Cheesecake
45 min 590 kcal per serving Medium
Ingredients
4 Servings
- Biscoff biscuits200 g
- unsalted butter100 g
- cream cheese400 g
- powdered sugar100 g
- heavy cream200 ml
- Biscoff spread100 g
Instructions
- 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
Melt the unsalted butter in a microwave or on the stovetop and mix it with the crushed biscuits until well combined.
- 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
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- 5
In a separate bowl, whip the heavy cream until stiff peaks form.
- 6
Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 7
Spread the cream cheese mixture evenly over the chilled biscuit base.
- 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
