Ingredients
Biscoff crust:
- 250 g Biscoff cookies
- 85 g butter
The filling:
- 300 g cream cheese softened
- 50 g superfine sugar
- 300 g cups heavy cream
Assembly and topping:
- 270 g Biscoff spread
- 12 Biscoff cookies
Prepare in 10 steps
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1
Grind the Biscoff cookies fine in a food processor (or use the ready-to-use Biscoff cookie crumbs). Add in the melted butter and sugar and pulse until combined.
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2
Transfer into a lined springform pan and push it to the bottom, creating a thick crust and refrigerate.
-
3
In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.
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4
In another bowl whip the cream (40% fat) until peaks form. (Don't overmix or it will be difficult to make the swirls in the end).
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5
Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula. You need a sturdy mixture but not too stiff in order to easily make the swirls.
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6
Transfer some dollops of the filling onto the crust, using a big spoon.
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7
Now take a small spoon to add dollops of spread in between the batter. Continue to do this until all of the batter is transferred to the form and the top is +/- flat.
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8
Make a marbled pattern in the cheesecake by putting in a skewer and making swirls in the batter with it.
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9
Refrigerate overnight or at least for 8-10 hours.
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10
Once your cheesecake is cooled and firm, cut it into small squares and top them off with a Biscoff cookie.
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