Biscoff Cheesecake
Ingredients
The crust
-
9
ounces
Biscoff cookies, crushed
-
6
tablespoons
butter, melted
The filling
-
2 ½
cups
cream cheese, softened
-
¼
cup
superfine sugar
-
1
cup
Biscoff spread
-
1 ¼
cups
heavy cream
The topping
-
½
cup
Biscoff spread, melted
-
¼
cup
Biscoff cookies, crushed
Instructions
- Line an 8-inch springform cake pan with parchment paper.
- Combine crushed Biscoff cookies with melted butter and mix well, then transfer to the springform pan and refrigerate.
- In a mixing bowl, beat cream cheese and superfine sugar until smooth, then add Biscoff spread and mix until combined.
- Add heavy cream and beat until thick and glossy.
- Transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.
- Melt the additional Biscoff spread and pour it over the cheesecake, then sprinkle with crushed cookies and refrigerate for another 30 minutes.
Nutrition Facts (estimated)
Servings
12 servings
Calories
212
Total fat
20g
Total carbohydrates
26g
Total protein
4g
Sodium
197mg
Cholesterol
0mg
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