For my boyfriend’s birthday I decided to make a cheesecake for the second time ever, and since he loves biscoff, here we are. I adapted this recipe here as I only have a 6″ wide and 3″ deep tin, plus 12 servings is too many in my eyes.
The tin I have doesn’t have a loose base so I lined it with foil first. For the base I used
- 200g lotus biscuits
- 100g butter
The biscuits were crushed (by hand and it took foreveeerrr) and then mixed with the melted butter. This is 2/3 of the ingredients in the recipe above and I chose this purely because I only had 250g of lotus biscuits.
For the filling I mixed
- 250g philadelphia
- 50g icing sugar
- 125g of biscoff spread
together with an electric hand mixer. Then, I added 150ml of double cream to thicken it all up. Basically, just halving the filling recipe. Then the filling goes on top and into the fridge it went. After about 4 hours in the fridge, the filling hadn’t set yet, so I chucked it in the freezer for another hour.
The form was a little bit crinkly because of the foil. It looks not at all impressive here but the decorative elements really made it…
For decoration, the last of the double cream in the packet was whipped and mixed with icing sugar to sweeten it. Then some lotus biscuits had to be broken into halves as the cake really wasn’t that wide. Finally, we drizzled melted biscoff spread over the whole thing – yes I went a little overboard but we were trying to get the sides covered!
The cake started melting a bit as we decorated it so we chucked it straight back into the freezer as soon as we were done to make sure it was perfect for when we were going to eat it. And tadah!!! Here is the finished cake!
It’s like a biscoff explosion – it tasted pretty damn good.