Yield: 1 large cheesecake or 13 small(cups)
- 90 g Biscoff biscuits
- 60 g butter melted ( only 2/3 tbsp if using cups)
- 120 ml cup double cream
- 8 g icing (powdered) sugar
- 100 g cup sugar
- 450 g cream cheese
- 1 tsp vanilla
- 1/4 cup Biscoff spread
- Gold stars and pearls to decorate
Crush the biscuits in a bowl with a pestle.
Mix together the crushed biscuit crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
- Place in the freezer for a couple of hours till slightly set.
In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
- Place in the fridge a couple of hours before serving to defrost a little.
Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/