Biscoff Cheesecake

• 份量: 12 servings
• 准备时间: 20 minutes
• 总时间: 4 hours 20 minutes

配料

250 g Biscoff biscuits (Crushed)

100 g Unsalted butter (Melted)

300 ml Double cream

400 g Full fat cream cheese

200 g Biscoff spread

150 g Biscoff spread (Melted)

50 g Biscoff biscuits (Crushed)

步骤

For the base:

Biscoff biscuits – We’re going to crush these up

Unsalted butter – Melt this quickly in a mug in the microwave

For the cheesecake filling:

Double cream – See tips below on the required whipping consistency

Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine.

Biscoff spread – OBVIOUSLY!

For the topping:

Biscoff spread – This will be very slightly melted

Biscoff biscuits – Again, to be crushed

START

Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.

Pour the 300ml double cream into a bowl, add the 400g cream cheese and 200g Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream. Use an electric whisk if you have one.

Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).

When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)

Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.

Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.

营养

• 卡路里: 445 kcal
• 总脂肪: 38 g
• 饱和脂肪: 19 g
• 不饱和脂肪: 8 g
• 反式脂肪: 0.2 g
• 胆固醇: 76 mg
• 钠: 112 mg
• 总碳水化合物: 20 g
• 膳食纤维: 0.1 g
• 总糖: 12 g
• 蛋白质: 5 g