Move over the classic New York-style cheesecake, blueberry cheesecake, biscoff cheesecake is the latest to garner huge fan following.
With a rich and creamy texture atop and a crunchy crust beneath, this one is a favourite across age groups. However, instead of baking the cake, this one is refrigerated!
1 Biscoff biscuits, crushed ¼ Butter, melted 1 pack Cream cheese 3/4 Powdered sugar 3/4 Biscoff spread 1 Heavy cream
To begin with, combine biscoff biscuits and melted butter in a mixing bowl. Gently press this mixture into the bottom of a springform pan and refrigerate while you prepare the filling.
To make the filling, beat cream cheese and powdered sugar in a bowl until light and fluffy. Add the Biscoff spread and vanilla extract. Continue to beat the mixture until smooth.
In a separate bowl, whip heavy cream until soft peaks form. Now, fold the whipped cream into the cream cheese mixture until well combined.
Pour this filling over the prepared crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 4-5 hours, or until firm.
Once it's ready to serve, remove the cheesecake from the springform pan and top it with some more Biscoff spread. Slice into equal portions and garnish with additional biscuits or whipped cream.