Biscoff Cheesecake

Biscoff Cheesecake

No bake, 4 hr chill, 18cm springform, serves 12

Ingredients

Base
Biscoff biscuits  200g
unsalted butter    80g

Filling
double cream      300ml
cream cheese      400g
Biscoff spread    200g

Topping
Biscoff spread    150g
Biscoff biscuits   50g

Full fat cream cheese, the low fat tubs will not set.
Everything cold from the fridge.
250g biscuits and 350g spread in total, so two jars.

Recipe

1. Line the bottom of the cake tin with baking paper, so the finished cheesecake slides off the base and into a box.

2. Crush the biscuits to fine crumbs and stir through the melted butter. Press into the bottom of the cake tin to form the base and put in the fridge.

3. Whisk together until very thick:

[double cream 300ml, cream cheese 400g, Biscoff spread 200g]

KitchenAid: whisk attachment, speed 4, 2 to 3 min. It thickens suddenly at the end, so watch it.

4. Spoon onto the base and smooth the top. Cover and chill at least 3 hr, overnight is better.

5. Melt the remaining spread, 20 seconds at a time, until it pours. Pour over and spread to the edges. Scatter the last of the biscuits round the rim. Put in the fridge for an hour.

6. Run a warm knife round the inside of the tin before unclipping it.

Keeps 3 days in the fridge, best topped on the day.
Freezes undecorated. Defrost 24 hours in the fridge, still in the tin, then top.

Source: Taming Twins.