Biscoff Cheesecake

By Trish Rapley - 29th July 2024

Serves 10-12 people

This perfectly creamy delight of a Biscoff cheesecake, where rich cream cheese meets the irresistible flavour of Biscoff and fresh Biscoff biscuits.

This decadent dessert features a buttery cookie crust, perfectly complemented by a smooth, velvety filling swirled with Biscoff spread.

Every bite is a heavenly blend of sweetness and spice, topped with a drizzle of caramel and crushed cookies.

This cheesecake is perfect for any occasion and will satisfy your cravings and impress your guests.

For the Crust:

350g Biscoff biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

300ml thickened cream

½ cup sour cream

300g Biscoff spread

⅔ cup sugar

1 lemon - for zest 1 tablespoon

For Decoration:

150 g Biscoff spread - melted

50 g Biscoff biscuits - crushed

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well but firm too!

Once it is beaten I again place it back into the freezer until I am ready to fold it into my mixture.

I use Lotus Biscoff Spread and biscuits from Woolworths!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the biscoff biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Mix in the biscoff spread until smooth - this is done over medium speed to ensure the cream cheese isn't overbeaten.
Add the sour cream and lemon zest, and beat until well combined.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Melt the extra biscoff spread allow to cool then spread over the top of the cheesecake.
Crush the extra biscoff biscuits and spread on the top edge.
Place in the fridge either for 6-8 hours or overnight to set.