Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Coconut biscuits

  Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to b...
Post a Comment
Read more