Ingredients
– 300g Biscoff cookies, crushed
– 150g unsalted butter, melted
– 500g cream cheese, softened
– 200ml heavy whipping cream
– 100g powdered sugar
– 1 tsp vanilla extract
– 200g Biscoff spread
– A pinch of salt
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Spatula
– Measuring cups and spoons
– Food processor or rolling pin (for crushing cookies)
Step-by-Step Instructions
To begin making this indulgent cheesecake, gather all your ingredients and equipment. I like to prep my kitchen by organizing everything; it makes the whole process smoother! First, crush the Biscoff cookies into fine crumbs. You can use a food processor for this, or simply put them in a ziplock bag and crush them with a rolling pin. Mix the crumbs with the melted butter until well combined, then press the mixture firmly into the bottom of your springform pan to form a crust. Make sure it’s compact enough, so it holds together once set. (See the next page below to continue steps…)
