Tis the season and we bet everyone is getting their list ready in order of what to make for Christmas dinner. While you sort out appetisers and mains, we will cover the dessert for you! This Biscoff cheesecake is to die for! If you don't know what Biscoff is, then you have been living under a rock! But seriously, its Speculoos, a spiced biscuit, a cross between a digestive, graham crackers and gingerbread. It is very crumbly but melts in your mouth too! Paired up perfectly with coffee, but also fabulous in desserts!

Not only do you have the actual biscuits, but you also have a spread too, and we know which one we'd rather eat by the spoon! This recipe is so simple, make it the day before, allowing the cheesecake to set fully, so it cuts appropriately. Fill it with the biscoff spread and decorate with piped whipped cream if you wish.

It will take approximately 1 hour 20 minutes to make, and chilling time of 8 - 10 hours, overnight.

Ingredients for the base:

  • 200g biscoff biscuits
  • 30g butter, melted

For the cheesecake:

  • 225ml double cream
  • 125g caster sugar
  • 675g cream cheese (full fat only)
  • 2 tsp vanilla extract
  • 300g biscoff spread 

To decorate: (optional)

  • 100ml whipped cream
  • 6 biscoff biscuits
  • The remainder of the biscoff spread, melted 

Method:

  1. Make the base: Line the bottom of the springform tin with greaseproof paper. Blitz the biscuits to a fine crumb in a food processor, then add the melted butter and mix well. Pour into the bottom of the springform tin, pressing well and evenly. To make it even better, heat the base in the oven for 8 minutes for a golden roasted taste, at 185ºC. (This brings out the taste of the Speculoos even more)
  2. Make the cheesecake layer: Make sure all utensils and bowls are extremely cold. In a large bowl, whisk the cream until stiff peaks form. Set to one side. In a separate large bowl with an electric hand whisk, beat together the caster sugar, cream cheese & vanilla extract. Mix until the sugar has dissolved and it's nice & smooth. Add the whipped cream and gently fold it through using a spatula.
  3. Add the biscoff spread into the mixture and fold in gently. Pour over the base and smooth out with a spatula. Leave to set overnight in the refrigerator. 
  4. The next morning, Remove cheesecake from the pan, decorate with whipped cream. Or melt the remainder of the biscoff in the microwave and pour over the top of the cheesecake. Crumble up any leftover biscuits and decorate around the edges of the cheesecake. 
  5. Place back in the refrigerator until you are ready to serve. 
  6. To make matters simpler and from people ruining your beautifully presented dessert, always check the slices beforehand. Using a large knife, place it in boiling water and wipe the water off with a cloth, and cut equal slices. You should manage to get 12 perfect slices. 

Also, you can make it in small bowls or canape glassware. It's entirely up to you. Be sure you have enough bowls.

Enjoy!

biscoff cheesecake 1
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