Crush Biscoff biscuits until you have a fine biscuit crumb.
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Add melted butter and the crushed biscuits into a bowl and mix.
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Add the biscuit base into a cake tin flatten until smooth.
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You can either use a spatula or the bottom of a flat cup.
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Gently mix 250g Biscoff spread, mascarpone and sugar until just incorporated.
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Add the cheesecake filling to the biscuit base.
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Smooth out the Biscoff filling with a flat spatula.
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Tightly wrapped in cling film and chill in the fridge for 1-2 hours.
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Microwave 150g of Biscoff spread for 20-second intervals until melted.
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Quickly pour the melted Biscoff spread onto the cheesecake.
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Rotate the cake tin until the melted Biscoff spread covers the cheesecake.
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Cover tightly with cling film, then leave to set for 1-2 hours.
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Garnish with a choice of your favourite garnishes.
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