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[Video showing method can be seen on our Instagram page]
This cheesecake is just so simple and so divine, you will feel guilty for not doing more work to warrant all of that praise. There are a number of steps which require chilling time in between, therefore this is either one to make quite early in the day or the night before.
I used a dinky little 7 inch flan tin for mine. Adjust the ingredients according to the volume of cheesecake you need.
What you will need:
75g butter
3/4 of a 250g pack of biscoff biscuits
(optional digestives to bulk up your base if you have a larger tin)
A 400g jar of biscoff spread (smooth is best)
300g Philadelphia
50g icing sugar
200ml double cream
Method:
Take your pack of biscoff biscuits and keep 1/4 aside for decorating. Crush the rest in a food processor. Melt your butter and add this to the bowl. Mix until you have the texture of sand, and then press this into the base of your tin. Pop this in the fridge to set while you make your filling.
In a bowl, mix 300g of cream cheese with 3/4 of the jar of biscoff spread. Add the double cream and whip for 3 minutes. Add icing sugar so that this stiffens up your mix a little. Remove your base
from the fridge and spread this cheesecake filling mix on top, reserving a little for the final decorations (perhaps 1/6 of it). Smooth the top and return to the fridge to set for 3 hours.
Once your filling has set, Microwave the remained of the biscoff spread in the jar until it reaches a pouring consistency. pour this over your cheesecake so that the middle has been flooded. Return this to the fridge for a further 2 hours.
Once the middle has set, take the rest of your cheesecake filling and pipe this in a design on top of your cheesecake using a star nozzle. use your remaining biscuits as shards / crumbs to decorate.
Enjoy xx