A crunchy and buttery Biscoff base with a hint of salt, topped with a luscious, silky, smooth, 'no-bake' cheesecake with vanilla swirled with a thick layer of Biscoff butter. Serves 8 - 10
Collect together your equipment (see Recipe Notes below) and ingredients.
First make the base: tip the Biscoff into a plastic bag and, using a rolling pin, crush until they form small crumbs.
Melt the butter in a mixing bowl either in the microwave or in a saucepan.
Add the Biscoff crumbs and salt and mix thoroughly.
Tip into a lined, deep 20cm/8inch cake tin and press evenly and firmly into the base.
Place in the fridge to harden whilst you prepare the cheesecake topping.
Now make the cheesecake: tip the cream cheese, sour cream, icing sugar, Biscoff spread, vanilla extract and salt into a mixing bowl and beat until fully mixed.
Add the double/heavy cream and mix until light and thickened.
Transfer to the cake tin with the Biscoff base and spread evenly, levelling the surface.
Heat the remaining Biscoff spread in a microwave until it is runny. Let it cool a little.
Dollop spoonfuls over the cheesecake and using a skewer, draw swirling patterns through the Biscoff and the cheesecake.
Cover and refrigerate for a minimum of 6 hours or overnight.
Finish the cheesecake: whip the cream with an electric whisk until it reaches soft peaks and fill a piping bag with a nozzle.
Pipe or spoon the cream around the cheesecake.
Equipment:
Base -
Cheesecake:
Topping:
Important -