Well, here it is the end of 2020 and well what a year it has been. The ups and the downs that we have all been faced with and pushed through this year.
Christmas calls for all the desserts and well we all deserve to enjoy a dessert this Christmas. Biscoff has been a big flavour this year.
Time to overload on Biscoff this Christmas in this cheesecake. Everything from the base to top of the cheesecake has biscoff in it.
The biscoff gives this cheesecake a super rich caramel flavour and will make this the best cheesecake and have you making it again and again.
It’s pretty simple as far as cheesecakes go but with some crumbled biscuits and drizzled biscoff spread on top, it looks just as luxurious as it is sweet.
You do not have to add the extra biscoff biscuits and spread to the top of the cheesecake but it just adds a bit more to this cheesecake as the spread is only swirled through the middle.
I have never taken a cheesecake out the tin fully before as I normally only make it for friends and family but as this was a customer so I had to get it fully out the tin.
I defiantly recommend following the baking paper in the tin as it massively helps release it from the tin.
I wish everyone a safe and happy new year! I hope you get everything you want in 2021 and I cannot wait to bring you more yummy treats.
- 250 g Lotus Biscoff Biscuits
- 100 g Unsalted Butter
- 500 g Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 100 g Lotus Biscoff Spread
- 50 g Lotus Biscoff Spread
- 50 g Lotus Biscoff Biscuits
- Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base.
- Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin. Press and smooth down with the back of a spoon. Put into fridge to chill.
- Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape.
- Spoon half the cream cheese mixture into the tin, spread roughly to level, then dollop over teaspoonfuls of the Biscoff spread. Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer. Chill in the fridge for at least 6hr or overnight.
- When ready to serve, make the topping. Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30sec bursts). Stir frequently until smooth and runny, then remove from the heat and keep warm. Roughly crush the biscuits using the end of a rolling pin.
- Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Drizzle half the melted spread over the top of the cheesecake, then scatter the biscuits on top. Drizzle over the remaining spread. Serve in slices.