Biscoff Cheesecake
Wed, 24 January 2024
INGREDIENTS
For the Biscoff Base:
• 150g crushed Biscoff biscuits
• 35g melted butter
• 40g white chocolate
For the cheesecake mousse:
• 600g cream cheese softened to room temperature
• 120g icing sugar
• 1 tablespoon vanilla bean paste
• 120g whipping cream
For the topping:
• 300g melted Biscoff spread
For the whipped cream:
• 350g cream
• 1 vanilla bean paste
• 100g Biscoff spread
METHOD
1. Crush the Biscoff biscuits and then add the melted butter and white chocolate. Place into a lined tin with parchment paper.
2. Leave to chill for 10 mins
3. Make the filling in your stand mixer. Whip the cream firstly. Then whip the cream and cream cheese, icing sugar and vanilla together
4. Place into the tin on top of the biscuit base
5. Allow to chill for 2-3 hours. Add the Biscoff spread on top and allow to set for 1 hour
6. Whip the cream topping together and then pipe on top of the cheesecake and enjoy
