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Biscoff Cheesecake

Biscoff really is an achilles heal in this house and I made things worse with this cheesecake creation. It has a luxurious, creamy, caramelised filling paired with a buttery Biscoff base. The two together are the perfect texture combo and I haven't even mentioned the outrageous Biscoff toppings to follow. I'm going to be asked to make this all the time now and it's all my own fault.

Prep

15m

Cook

4h

Total

4h 15m

homepage-image

Biscoff Cheesecake

Biscoff really is an achilles heal in this house and I made things worse with this cheesecake creation. It has a luxurious, creamy, caramelised filling paired with a buttery Biscoff base. The two together are the perfect texture combo and I haven't even mentioned the outrageous Biscoff toppings to follow. I'm going to be asked to make this all the time now and it's all my own fault.

Prep

15m

Cook

4h

Total

4h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Crush your Biscoff biscuits into a large bowl or blitz in a food processor. Add your melted butter to the bowl and mix these together until combined. Fire this into your 8 inch springform cheesecake tin, pressing evenly into the base. Pop this into the fridge and move onto your cheesecake filling.

For

12

M

I

Biscuit Base

500

g

Biscoff biscuits, crushed

200

g

Butter, melted

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