Biscoff Cheesecake
A caramelised creamy cookie butter heaven. This no bake Biscoff cheesecake with a Lotus Biscoff biscuit base and optional Biscoff whipped cream is a cookie butter lovers dream!
Ingredients
Biscoff Cheesecake Base
- 1¾ cup crushed Lotus Biscoff biscuits
- ¼ cup caster or superfine granulated sugar
- ⅓ cup unsalted butter, melted
Biscoff Cheesecake Filling
- 11.5 oz cream cheese, spreadable at room temperature
- ¼ cup sour cream
- ¼ cup light brown muscovado sugar, packed
- 1 teaspoon vanilla extract
- 1 cup heavy or double cream
- ⅓ cup powdered icing sugar
- ½ cup Biscoff spread
Optional: Biscoff Whipped Cream
- ½ cup heavy or double cream
- ½ tablespoon powdered icing sugar
- ½ teaspoon vanilla extract
- ½ tablespoon Biscoff spread
Instructions
Instructions for the Biscoff Cheesecake Base
- Start by greasing and lining an 9" round springform cake tin with parchment paper.
- In a medium bowl mix together the crushed biscuits, sugar and butter until it forms a crumbly mixture.
- Pour the biscuit mixture into the lined baking tray and press this with your fingers to form a crust about .5cm thick at the bottom and rising about 1.5" up the sides of the tin.
- Place this crust in the freezer while you prepare the filling.
Instructions for Biscoff Cheesecake Filling
- Begin by placing the heavy cream in a large mixing bowl and whipping this with the vanilla and powdered sugar until you reach stiff peaks. Then set aside.
- In a separate large mixing bowl, whisk together the cream cheese, soured cream and brown sugar until well combined.
- Add the biscoff spread to the cream cheese mixture and blend to combine.
- Add a spoonful of the stiff peaked cream to the cream cheese biscoff mixture to loosen this up. Then fold the remainder of the cream into the cream cheese, taking care not to remove too much of the air.
- Pour this over the biscuit base in the lined baking tin, smooth out and place in the refrigerator to set for about 4 hours (or overnight).
- Once set, carefully remove from the springform pan and lining, placing on a cake tray.
Instructions for Biscoff Whipped Cream
- When ready to serve, place the heavy cream, powdered sugar, vanilla and biscoff into a mixing bowl and beat together until you read stiff peaks.
- Fit a piping bag with a star tip and fill with the cream. Pipe dollops on top of the cheesecake to form your desired pattern and serve.
Notes
For step by step guide and further tips, see the post above.
Nutrition
Calories: 385kcalCarbohydrates: 30.6gProtein: 2.9gFat: 28.1gSaturated Fat: 15.4gCholesterol: 66mgSodium: 148mgPotassium: 57mgFiber: 0.3gSugar: 21.6gCalcium: 41mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!