I MADE A PERFECT BISCOFF CHEESECAKE!

You can get the sauce and biscuits below from Amazon using my affiliate links! (they don't cost more but it does help to support my channel with a small commission!)

Biscoff Sauce: https://amzn.to/3e2c7aH
Lotus (biscoff) Biscuits: https://amzn.to/2Yzja3Z

This is my own version of the classic Biscoff Cheesecake. It was a lot of fun making this and so incredibly tasty, trust me! I have had a lot of requests for the full recipe, so here it is. Please let me know if you make this, you can find me at www.facebook.com/homecookingwithb

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BASE
300g Lotus Biscuits (I used some digestive biscuits too, purely because I ran out of the Lotus biscuits)
100g Butter

FILLING
600g Cream Cheese
350g Biscoff Spread
500ml Double Cream
75g Icing Sugar
1 tsp Vanilla Extract

DECORATION
20g Lotus Biscuits
100g Biscoff Spread

METHOD
1. To create the base of the cheesecake, use a food processor to blitz the biscuits until you create a fine crumb. If you do not have access to a food processor simply put the biscuits into a food bag, secure, and bash gently with a rolling pin. At this stage, you can also blitz the 20g of biscuits used for decorating and set aside.
2. Melt the 100g of butter and mix with the biscuits.
3. Tip the biscuits into a Spring Form tin (I used a 20cm one) and press quite firmly to create an even level of base. Chill the base in the fridge.
4. Whilst the base is chilling, it's time to create the filling mixture. In a bowl, combine the cream cheese and the 350g Biscoff spread. Mix until the two ingredients have combined completely.
4. In a separate bowl, pour in the double cream, icing sugar and vanilla extract. Whisk until you create peaks with the cream and until you get a similar consistency to the cream cheese mixture.
5. Now combine the double cream mixture with the cream cheese mixture. Simply add the double cream bit by bit until it's all combined. Do this gently, almost folding in the cream.
6. Now pour the filling onto the biscuit base. Ensure to level off the filling and to make sure the sides of the tin is completely covered by the mixture. Now chill the cheesecake for either 6 hours in the fridge or around half an hour in the freezer. This all depends if you can bear to wait 6 hours!
7. Time to decorate. After carefully taking the tin away from the cheesecake, create the drip around the sides of the cheesecake. I melted the Biscoff spread for around 10 seconds in the microwave. This makes it easier for you to create the drip. As you can see in the video, gently encourage the spread to drip down the sides, take your time with this part.
8. Microwave some more Biscoff spread (again, 10 seconds) and pour onto the top of the cheesecake. Spread evenly around ensuring there are no cheesecake gaps.
9. Now carefully sprinkle the remaining Lotus biscuits around the edge of the cake. Enjoy!

Видео I MADE A PERFECT BISCOFF CHEESECAKE! канала B's Kitchen