2 x 124g pkts Biscoff biscuits
100g butter, melted
3 tsp gelatine
3 x 250g pkts cream cheese
2/3 cup caster sugar
1 tsp vanilla essence
400g jar Biscoff spread
- Grease a 20cm springform cake tin and line the base and sides with baking paper.
- Reserve 3 Biscoff biscuits and place the rest in the bowl of a food processor. Blitz into a fine crumb. Add melted butter and blitz to combine. Press into an even layer in the base of prepared tin. Refrigerate while you prepare the filling.
- Sprinkle gelatine over 1/2 cup water in a small bowl and whisk to combine. Leave for a few minutes to soften, then warm in short bursts in the microwave just enough to dissolve gelatine.
- Wipe out the bowl of the food processor, then add cream cheese and caster sugar and process until smooth. Add vanilla, cream and dissolved gelatine, and continue mixing until very smooth.
- Place 1/4 jar (100g) of Biscoff spread in a bowl and microwave for 10-20 seconds to soften. Pour half the cream cheese mixture over biscuit base in tin. Dollop half the softened Biscoff on top. Use a skewer to gently swirl the mixture – don’t overdo it, you want swirls of Biscoff in the cheesecake, not a pale brown cheesecake filling. Pour remaining cream cheese mixture on top and dollop on remaining Biscoff spread. Again, swirl gently to combine.
- Refrigerate for at least 4 hours until set.
- Remove from fridge and carefully release the cheesecake from the tin. Use a long spatula to slide off the base onto your serving plate.
- Warm remaining Biscoff spread in the microwave until soft and spreadable. Working quickly before the Biscoff spread hardens, pour over the top of the cheesecake and use an offset spatula to gently push towards the edges so that it starts to drip over. Arrange reserved Biscoff biscuits on top.
- 4 hrs refrigeration.
Store any leftovers in the fridge.
Credits: Best Recipes