Biscoff lovers you're in for a treat! Here's our take on a biscoff cheesecake - ultra creamy with crunchy textures from the crushed biscoff. We used the same recipe from our blueberry cheesecake & just substituted the blueberries to biscoff. Instead of a blueberry compote, we melted half 100g of biscoff spread to top, decorated with a biscoff buttercream icing and finished it off with more crushed biscoff pieces. 🙌🏼
🕒 90 mins 👤 6-8 People
140g Rich Tea Biscuit (crushed)
140g Bischof biscuits (crushed)
120g Butter (melted)
1 tsp salt
600 g cream cheese (microwaved for 30 seconds until warm)
75g fresh cream
75g plain yoghurt
1.5 tsp lemon juice
1 tsp Vanilla essence (optional)
30g flour (sifted)
130g fresh blueberries
100g biscoff spread, (melted)
Biscuit Base Method
Pre-heat oven to 170°C
In a bowl, combine biscuit base ingredients and mix to combine. (It should be the consistency of wet sand)
Line 2 loaf tins with parchment paper and evenly divide the biscuit base mixture in the 2 tins.
Press down firmly to create an even layer.
Bake for 8-10 mins at 170°C while you prepare the cheesecake mixture.
In a large bowl, cream the cream cheese and sugar until thoroughly combined. (We used a hand mixer to do this!)
Add you eggs, one at a time and mix.
Pour your cream, yoghurt, lemon juice & vanilla extract and mix to combine.
Add your sifted flour and gently mix until combined.
Fold in fresh blueberries.
Remove the loaf tin from the oven and evenly divide the cheesecake mix into each of the tins.
Using a bain-marie method, bake & cover with tin foil for 40 mins in a preheated oven at 170°C.
After 40 mins, remove the tin foil & bake for another 20 mins.
Remove from oven and allow to cool in the tin for at least 3-4 hours or better to cool overnight.
When cooled, drizzle more melted biscoff on top and let it set in the fridge.
Serve and enjoy with a cup of coffee and tea!