Biscoff Cheesecake

Ingredients

• 150g Biscoff Biscuits

• 400g Biscoff Spread

• 1kg Mascarpone

• 75g Butter

• 50g Caster Sugar, optional

Crush Biscuits

1

Crush Biscoff biscuits until you have a fine biscuit crumb.

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Add Butter

2

Add melted butter and the crushed biscuits into a bowl and mix.

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Cake Tin

3

Add the biscuit base into a cake tin flatten until smooth.

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Biscuit Base

4

You can either use a spatula or the bottom of a flat cup.

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Biscoff Filling

5

Gently mix 250g Biscoff spread, mascarpone and sugar until just incorporated.

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Add Filling

6

Add the cheesecake filling to the biscuit base.

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Smooth

7

Smooth out the Biscoff filling with a flat spatula.

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Wrap

8

Tightly wrapped in cling film and chill in the fridge for 1-2 hours.

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Biscoff Topping

9

Microwave 150g of Biscoff spread for 20-second intervals until melted.

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Biscoff Topping

10

Quickly pour the melted Biscoff spread onto the cheesecake.

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Rotate

11

Rotate the cake tin until the melted Biscoff spread covers the cheesecake.

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Let Set

12

Cover tightly with cling film, then leave to set for 1-2 hours.

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Garnish

13

Garnish with a choice of your favourite garnishes.

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