Biscoff Cheesecake Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 30 minutes plus overnight setting time
Cooking time: 5 minutes
Serves: 10
Ingredients Needed
For Base
- 200g/7oz Biscoff cookies
- 80-90g/2.8-3oz butter, melted
- 1 tablespoon raw sugar
For Filling
- 2-3 tablespoons room temperature water
- 2.5 teaspoons (9g) gelatine powder
- 350g/12.3oz thickened or heavy cream
- 500g/1.1lb cream cheese blocks
- 150g/5oz caster or super fine sugar
- 200g/7oz Biscoff spread, smooth
For Topping
- 200g/7oz Biscoff spread, smooth
- 200g/7oz Cookie penotti speculoos biscuit topping (optional)
- 2 Biscoff cookies, crumbled finely
- 1 Biscoff cookie for centre.
Step-By-Step Instructions
Step 1 BASE - Line a 20cm/8inch springform tin on the base and sides. Finely grind the Biscoff cookies (200g/7oz) in a food processor (make sure to grind very finely). Thermomix: 20 seconds, speed #10. Dump into a medium bowl and mix with the melted butter (80-90g;2.8-3oz) and raw sugar (1 tablespoon). Press into the base of the prepared tin. Cover and place in the freezer while you make the filling. Also blitz up the extra Biscoff cookies (2 cookies) for the topping and keep in an airtight container.
Step 2 GELATINE - Place the water (2-3 tablespoons) in a wide shallow microwave proof bowl. Sprinkle the gelatine powder (2.5 teaspoons, 9g) over the top evenly. Allow it to swell and set. Then microwave for 20 seconds on high where it will become liquid. Allow to cool on the benchtop while you do the rest (but don't let it cool enough to set again).
Step 3 CREAM - Fit a mixer with a whisk attachment. Whip cream (350g/12.3oz) until you get firm peaks - if you run a knife through the cream, the cut should hold. Keep in the fridge.
Step 4 CREAM CHEESE - Switch to a beater attachment and beat the cream cheese (500g/1.1lb) and sugar (150g/5oz) for 1-2 minutes until the gritty texture of the sugar has gone. Beat in the Biscoff spread (200g/7oz) and the liquid gelatine until incorporated. Then take the whipped cream and fold it in 4 lots. There should be no streaks left but be gentle as you want to keep the air in the texture. Scoop into the tin over the base, cover and refrigerate for 6 hours or overnight.
Step 5 TOPPING - Spread the cookie penotti speculoos biscuit topping (200g/7oz, optional) on top of the set cheesecake if using (this is more liquid and doesn't set hard and is to get drips down the side). Then place the Biscoff spread (200g/7oz) in a microwave proof dish in the microwave and heat at 70% in 20 second bursts until melted. Cool off so that it is room temperature. Pour over the set cheesecake tilting it to spread it to the edge. Place the crumbs (2 Biscoff cookies) around the edge and a whole Biscoff cookie (1 cookie) in the centre. Allow to set in the fridge for 30 minutes. Unclip the cake and remove from the base and place on serving plate and cut into slices. The caramel topping will drip down.
Biscoff Cheesecake Thermomix Method
Step 1 - Line a 20cm/8inch springform tin on the base and sides. Add butter (80-90g) to the TM bowl and set to 2 minutes, 100C, Speed stir until melted. Add the Biscoff cookies (200g/7oz) to the mixer bowl and set to 20 seconds, speed #10, scrape down and repeat. Add the raw sugar (1 tablespoon) and mix for 5 seconds, speed #2. Press into the base of the prepared tin. Cover and place in the freezer while you make the filling. Also blitz up the extra Biscoff cookies (2 cookies) for the topping and keep in an airtight container.
Step 2 - Place the water (2-3 tablespoons) in a wide shallow microwave proof bowl. Sprinkle the gelatine powder (2.5 teaspoons, 9g) over the top evenly. Allow it to swell and set. Then microwave for 20 seconds on high where it will become liquid. Allow to cool on the benchtop while you do the rest (but don't let it cool enough to set again).
Step 3 - Wash, dry and cool the mixer bowl before whipping the cream. Insert butterfly and add chilled cream (350g/12.3oz) to mixer bowl. Set to whip at speed 3 for roughly 30 to 45 seconds but check through the MC hole. Scoop into a bowl and refrigerate until needed.
Step 4 - Remove the butterfly from the bowl, add the soft cream cheese (500g/1.1lb) and sugar (150g/5oz) and set to 30 seconds at speed #3. Scrape down the sides of the bowl and set 20 seconds at speed #3. Add in the Biscoff spread (200g/7oz) and liquid gelatine and set to 30 seconds, speed #4. Take the whipped cream and fold it in 4 lots. There should be no streaks left but be gentle as you want to keep the air in the texture. Scoop into the tin over the base, cover and refrigerate for 6 hours or overnight.
Step 5 - Spread the cookie penotti speculoos biscuit topping (200g/7oz, optional) on top of the set cheesecake if using. Then place the Biscoff spread (200g/7oz) in a microwave proof dish in the microwave and heat at 70% in 20 second bursts until melted. Cool off so that it is room temperature. Pour over the set cheesecake tilting it to spread it to the edge. Place the crumbs (2 Biscoff cookies) around the edge and a whole Biscoff cookie (1 cookie) in the centre. Allow to set in the fridge for 30 minutes. Unclip the cake and remove from the base and place on serving plate and cut into slices. The caramel topping will drip down the sides.
Personal Note
Not only is this my favourite cheesecake but I also think it looks appetising. It almost looks unreal or like AI (but I promise Dear Reader, that I will never, ever use AI pics here).
A few weeks ago I was talking to some travel writers about photos as the host in our group was taking photos of everyone and some of them were hiding their faces as they don't like photos. Pretty much anyone that I photograph says the same thing, that they hate photos. And I get it because while you may think you look good in the mirror, when you see a photo of yourself, it looks different from what you see in the mirror.
But I saw someone say that next time you see a photo of yourself that you don't like, think about how many times you tried to take a photo of some beautiful scenery in front of you and thought this doesn't even come close to how beautiful it is in real life. That's what it's like with people too!
And also apparently the mirror is what you actually look like!
So tell me Dear Reader, do you hate having your photo taken? What is your favourite cheesecake?