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Biscoff cheesecake

 

Biscoff cheesecake
Biscoff cheesecake
Indulgently rich, lightly spiced and not too sweet, this no-bake Biscoff cheesecake is surprisingly easy to make. Leave out the brandy if you prefer.



You will need a 20cm/8in round springform cake tin.

Ingredients

For the base

  • 100g/3½oz butter
  • 4 tsp brandy (optional)
  • 200g/7oz Biscoff biscuits, plus a few extra for decoration
  • 1 tsp ground cinnamon

For the filling

  • 340g/12oz cream cheese
  • 200g/7oz smooth Biscoff spread
  • 200ml/7fl oz double cream
  • 2 tbsp brandy (optional)

To decorate

  • 4 tbsp ready-made caramel sauce
  • 200ml/7fl oz double cream
  • 2 tbsp icing sugar
Recipe tips

Method

  1. Line the base of a 20cm/8in round springform cake tin with baking paper.

  2. To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes.

  3. To make the filling, beat the cream cheese and Biscoff spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight.

  4. Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.

  5. To decorate, warm the caramel sauce through in a small saucepan over a low heat.

  6. Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce.

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