Baking is one of my favourite things to do at Christmas time. So when I made this Biscoff cheesecake, I thought it was the perfect taste for those of us that don’t like a tradition Christmas pud after their turkey on the big day. I would definitely recommend this cheesecake to anyone as there’s no flavours in it that I can imagine being off putting to anyone. I have so many ideas for others I was to make for Christmas; Terry’s Chocolate Orange, Ferrero Rocher and maybe even a Kinder Bueno one.
In the meantime, this one will just have to do. I do want to just back it up by saying this was my favourite thing I’d made in a long time so I can’t wait to make more!
200g Biscoff Biscuits
150g Digestive Biscuits
500g Cream Cheese
300ml Double Cream
100-130g Icing Sugar
250-300g Biscoff Spread
Start by prepping your ingredients. Melt the butter and grind up your biscuits into crumbs for the base. I use a food processor, but you can also place the biscuits in a bag and pat with a rolling pin.
Mix the melted butter with the breadcrumbs to create the mixture for the base, leaving around 3 tablespoons of crumbs to decorate with at the end (optional). I also melted a tablespoon of Biscoff spread and included that in the base too, but it’s completely optional.
Tip the base mixture into a 24cm cake tin and pat evenly around the tin with the back of a spoon. Then put tin to the side.
In a large mixing bowl mix your cream cheese, Biscoff spread and icing sugar. I’d recommend adding the icing sugar slowly so you don’t create a mixture that is too think or too thin.
Once the ingredients have blended together nicely, slowly add the double cream while stirring the mixture.
You may feel that you want to add more Biscoff spread depending on how strong you want the taste to be.
Once you’ve perfected your mixture, pour into the cake tin on top of the base and spread evenly around the tin with the back of a spoon.
To add the final touch, use the left over biscuit crumbs and sprinkle them over the top. You could also add whipped cream, small amount of chocolate sauce, or any thing you want really.
Keep in the fridge over night for best setting, but if you don’t have the time, make sure it’s setting for at least 3 hours.
There you have it… How to make the perfect Christmas Biscoff cheesecake! Honestly, the best thing I’ve tasted in so so long. I’d 100% recommend you to make it as part of your Christmas baking itinerary!