Biscoff cheesecake

Method

1. 1

   Line the base of a 20cm springform cake tin with baking parchment. Melt the butter in the microwave in 30-second bursts. Meanwhile, blitz the Biscoff biscuits in a food processor to make coarse crumbs. Transfer to a bowl, then stir through the melted butter until it has a texture like damp sand.

2. 2

   Tip the mixture into the lined tin, using a spoon to smooth and flatten. Keep chilled while you make the filling.

3. 3

   Gently melt the Biscoff spread in a microwave-safe bowl in short bursts in the microwave, then leave to cool slightly. Put the soft cheese in a large bowl and beat with an electric whisk to loosen. Pour in the cream and sift over the icing sugar, then add the Biscoff spread. Beat on a low speed for 2-3 mins until thick and smooth.

4. 4

   Spoon the mixture onto the chilled base, then smooth out using the back of the spoon. Chill for 4-5 hrs or overnight.

5. 5

   To decorate, melt some Biscoff spread in the microwave as before and drizzle over the top of the cheesecake, then scatter over some roughly crushed biscuits.

Nutrition

calories

595 calories

fatContent

48 grams fat

fiberContent

0.4 grams fiber

sugarContent

23 grams sugar

sodiumContent

0.87 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

35 grams carbohydrates

saturatedFatContent

27 grams saturated fat

Indicative values from the source, for the original recipe.

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