Ingredients
– 200g Biscoff cookies (plus extra for decoration)
– 100g unsalted butter, melted
– 400g cream cheese, softened
– 100g powdered sugar
– 1 teaspoon vanilla extract
– 300ml heavy whipping cream
– 100g Biscoff spread (for drizzling on top)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Food processor (or a zip-top bag and rolling pin)
Step-by-Step Instructions
To kick things off, I started by making the crust, which is one of my favorite parts of this cheesecake. In my food processor, I ground up the Biscoff cookies until they turned into fine crumbs. Then, I mixed the crumbs with the melted butter until it looked like wet sand. I pressed this mixture firmly into the bottom of my springform pan, making sure it covered the base evenly. Just a heads up: the key here is to really pack it down well to avoid a crumbly bottom later on. (See the next page below to continue steps…)