Some days are for decadent, indulgent goodness.
This is unlike most of my recipes on the blog but who doesn't love a celebration... and when I say it's perfect for a celebration.... it's perfect for any celebration. It's easy peasy to make. It's utterly delicious and the Biscoff spread creates a delicious spiced cookie flavour. Worth a try in my books.
And if you hate biscoff. This isn't for you. (Sorry) but you could substitute it for Nutella if that's more your thing.
Biscuit Base
300 g Lotus/Biscoff biscuits
125 g unsalted butter (melted)
Cheesecake Filling
500 g cream cheese (full fat)
100 g icing sugar
250 g Biscoff spread (smooth/crunchy)
1 tsp vanilla extract
300 ml double cream
Optional Decorations
150 ml whipped cream
75 g Biscoff spread (melted)
Biscoff biscuits
Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm deep springform tin.
With an electric mixer, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.
Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast.
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
Remove from the tin and decorate how you like. I have drizzled on the melted biscoff on top of the cake, lined up the biscuits and filled the spaces with piped whipped cream.
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