Olive Magazine

Biscoff cheesecake

Published: November 20, 2018 at 2:52 pm
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  • Preparation and cooking time
    • Total time
    • + chilling overnight
  • Easy
  • Serves 16

Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.

Nutrition:
NutrientUnit
kcal516
fat38.2g
saturates22.8g
carbs36.9g
sugars28.5g
fibre0.3g
protein5.9g
salt0.6g
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Try this Biscoff cheesecake recipe then check out our vanilla cheesecake, New York cheesecake, chocolate cheesecake and more of the best cheesecake recipes.

Looking for more ways with this caramelised biscuit spread? Browse our collection of Biscoff recipes, featuring Biscoff cupcakes, Biscoff pancakes, Biscoff fudge and plenty more.

This Biscoff cheesecake is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “Cheesecake is probably the ultimate prepare-ahead dessert. It needs a long rest in the fridge before serving so it’s best to think ahead for this dish, but the preparation will be well rewarded with a beautiful cheesecake lavishly topped with biscuit spread and tangy whipped cream."

Ingredients

BISCOFF BASE

  • 250g (I use the Lotus brand, widely available in supermarkets) Biscoff biscuits
  • 85g unsalted butter, melted, plus extra for the tin

CHEESECAKE FILLING

  • 840g full-fat soft cheese, room temperature
  • 150ml soured cream, room temperature
  • 300g caster sugar
  • 3 tbsp cornflour
  • 3 large eggs, room temperature
  • 1 tsp vanilla bean paste or extract
  • 1 lemon, zested

TOPPING

  • 3 heaped tbsp Biscoff biscuit spread, room temperature
  • 400ml double cream
  • 1 tsp vanilla bean paste or extract
  • 50ml soured cream

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Lightly butter and line the base and sides of a 23cm springform cake tin with baking paper.

  • STEP 2

    To make the base, put the biscuits (keeping aside 2 for decoration) into either a food processor, and whizz, or into a ziplock bag and use a rolling pin to crush the biscuits into fine crumbs. Tip the crumbs into a bowl and then pour in the butter, stirring together to evenly mix. Put this mixture into the cake tin and use the base of a glass to compact the crumbs firmly into an even layer, also pressing it slightly up the sides of the tin. Bake for 10-15 minutes or until lightly browned. Put aside to cool.

  • STEP 3

    To make the cheesecake filling, put all of the ingredients into a large bowl and use electric beaters to mix until smooth. Pour the mixture into the tin and gently level out. Wrap a wide sheet of foil around the base and sides of the tin and put into the oven, sitting it inside a roasting tray. Pour boiling water into the tray so that it comes about halfway up the sides.

  • STEP 4

    Bake for 15 minutes then reduce the temperature to 140C/fan 120C/gas 1 and bake for 1 hour 15 minutes-1 hour 20 minutes or until set around the sides of the cake but with a gentle wobble in the middle. Turn the oven off but leave the cheesecake inside for 2 hours to cool down slowly, then remove and cool fully at room temperature. Once cooled, put into the fridge overnight to chill and set completely.

  • STEP 5

    When ready to serve, spoon the biscuit spread evenly over the top of the chilled cheesecake.

  • STEP 6

    To finish, put the double cream and vanilla in a large bowl and whisk to soft peaks. Add the soured cream and fold to combine. Dollop the cream onto the cheesecake and top with the reserved biscuits, crumbled into small pieces.

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