Biscoff Cheesecake
Ever since I was little, I used to steal everyone’s small Biscoff packs that they’d get with their coffees in the cafes. Those were my favourite things! And it’s not so much different nowdays!
Originally created in Belgium in 1932 by a gentleman named Lotus Bakeries, Biscoff, short for "biscuit with coffee," gained popularity as a sweet treat to accompany a cup of coffee. The unique caramelised flavour and crisp texture of Biscoff biscuits made them a beloved choice among consumers.
Over the years, Biscoff has evolved beyond just a cookie and expanded its product range to include spreads, ice cream and strangely enough, even beverages.
So, let’s make a dessert that combines the rich creaminess of traditional cheesecake with the unique flavour of Biscoff biscuits!
The smooth and velvety texture of the cheesecake cream infused with rich Biscoff spread perfectly complements the crunchy and slightly spiced Biscoff cookie crust. And do not forget to top it with drizzled Biscoff spread and the biscuits themselves!
Ground the Lotus Biscoff biscuits and combine well with melted butter. Then, press into a lined baking mould and refrigerate for 10 minutes.
With a mixer beat cream cheese, Biscoff spread, icing sugar and whipping cream for a few minutes until stiff peaks. Spread the cream over the base and smooth out.
Melt 150 g of Biscoff spread and pour it over the cream, then place it back into the refrigerator for 3 hours to set.
Biscoff Cheesecake
Ingredients
Instructions
- Ground the Lotus Biscoff biscuits and combine well with melted butter. Then, press into a lined baking mould and refrigerate for 10 minutes.
- With a mixer beat cream cheese, Biscoff spread, icing sugar and whipping cream for a few minutes until stiff peaks. Spread the cream over the base and smooth out.
- Melt 150 g of Biscoff spread and pour it over the cream, then place it back into the refrigerator for 3 hours to set.
