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Prepare the base: Finely crush the Biscoff biscuits with a mixer until you get a fine powder. Mix the melted butter with the crushed biscuits and spread the mixture on the bottom of a springform pan (preferably 22 cm in diameter). Press well to compact the base and place in the refrigerator to cool for at least 30 minutes.
Prepare the cream: In a large bowl, whip the fresh cream with the icing sugar and vanilla extract until you get a soft mixture. Separately, work the cream cheese with a mixer until it is smooth. Gently add the whipped cream to the cheese, stirring with a spatula.
Gelatin: Place the gelatine sheets in cold water for 5 minutes. In a small saucepan, heat the milk and dissolve the squeezed gelatine in it. Leave to cool slightly, then add it to the cheese and cream mixture, stirring well to combine.
Assemble the cheesecake: Pour the cream onto the biscuit base, leveling it with a spatula. Place the cheesecake in the fridge for at least 4 hours, or better yet overnight, to allow it to firm up well.
Decorate: Before serving, decorate the cheesecake with crumbled Biscoff pieces or a generous drizzle of Biscoff cream, if desired.
Serving and storage tips:
The cheesecake is perfect as a dessert for a special dinner or as a dessert for a party.
Store the cheesecake in the fridge for up to 3 days. To keep it fresh, cover it with cling film or place it in an airtight container.
You can also freeze it for up to 1 month: just let it defrost in the fridge before serving.
Variations:
Vegan cheesecake: Replace the cream cheese with a plant-based version and the cream with plant-based cream. Use vegan butter for the base and a plant-based gelatine (agar agar) for the filling.
With fruit: Add fresh fruit, such as strawberries or raspberries, on top of the cheesecake for a touch of freshness and colour.
Alternative base: Try replacing the Biscoff biscuits with other spiced biscuits such as gingerbread for a different but equally enveloping flavour.
FAQ:
Can I use biscuits other than Biscoff?
Yes, you can use digestive biscuits, Oreos or even chocolate biscuits, but the unique flavour of Biscoff makes this dessert special.
Is gelatine necessary?
Yes, gelatine helps to stabilise the cheesecake and make it firm. If you prefer not to use it, you can try agar agar.
Can I make this ahead of time?
Absolutely! Biscoff cheesecake is best made the day before. The longer it rests, the more the flavors blend together.
Can I freeze cheesecake?
Yes, you can freeze it. Just make sure to let it cool completely before putting it in the freezer.
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