Use a food processor to blitz the digestive biscuits until they resemble a fine crumb. Alternatively you can pop them into a sandwich bag and bash them with a rolling pin. Melt the butter in a saucepan over a medium heat.
Tip the biscuit crumb into a mixing bowl then pour the melted butter in. Mix well until it is well combined.
Pat it down into an 18 cm springform tin and place it into the fridge whilst you get the cheesecake filling ready.
In a large mixing bowl, add the cream cheese, biscoff spread, icing sugar and vanilla bean paste. Use an electric whisk to beat it together until well combined.
In a separate bowl, using a clean whisk, whip the double cream until it reaches stiff peaks.
Fold the whipped cream through the cheesecake mix using the 'figure of 8' method.
Spoon the cheesecake mixture over the cheesecake base.
Use a food processor to blitz the lotus biscuits to a fine crumb, then scatter them over the top of the cheesecake.
Pop it into the fridge for at least 4 hours, but ideally overnight.
Cut it into portions and serve it with a drizzle of melted biscoff spread.
6 comments on “Biscoff Cheesecake”
This cheesecake is delicious! Went down a storm with my family. Easy to make, looks amazing, tastes divine. Go for it, you will not be disappointed!
Made this so many times already. Absolutely amazing.
Now my favourite ever cheescake!
Absolutely epic. This is the ultimate filth nugget of a slice. Ridiculously easy to make and bangs your right in the mouth.
OMG! I asked about a Biscoffee Cheesecake ages ago and then Jon put one on his posts! All I can say is it is so easy to make and so easy to eat 🙈 I am always being asked to make this for my family who absolutely love it.!
Lovely cheesecake recipe . Equally lovely when made with other flavours too .
Lovely cheesecake recipe and easy to make