Biscoff Cookie Butter Cheesecake (Printable Version)
# What You'll Need:
→ Bottom
01 -
200g smashed Biscoff cookies
02 -
80g melted plain butter
→ Middle Layer
03 -
300ml heavy cream
04 -
400g solid cream cheese
05 -
200g smooth Biscoff spread
→ Finishing Touch
06 -
150g warmed Biscoff spread
07 -
50g crumbled Biscoff cookies
# Preparation Steps:
01 -
Mix your smashed cookies with warm butter and push down firmly into your tin. Stick it in the fridge while working on the next part.
02 -
Grab a bowl and dump in your heavy cream, add the cream cheese and Biscoff spread. Beat everything until it's super thick - you want it nearly as firm as ice cream. An electric mixer really helps here.
03 -
Get your chilled base out and pour your thick mixture on top, making sure it's level. Pop it back in the fridge for at least 3 hours but leaving it overnight works even better.
04 -
Warm up the Biscoff spread slowly in a pan but keep it cool enough to touch. Pour this over your chilled creation while it's still in the tin. Smooth it out with a spoon. Scatter cookie crumbs around the outer edge.
05 -
Stick it back in the fridge for another hour at least. This makes cutting much cleaner.
# Additional Tips:
01 -
Philadelphia cream cheese works best - just pat away any extra liquid first
02 -
Keep your cream cold until whipping and beat until it stands up on its own
03 -
For easy removal, slide a heated knife between the dessert and tin