Biscoff Cheesecake

 

For the base:

225 g Biscoff biscuits Crushed.

80 g Unsalted butter Melted

For the cheesecake mixture:

300 ml Double cream (lightly whipped into soft peaks)

400 g Philadelphia cheese

200 g Biscoff spread

For the topping:

150 g Biscoff spread (melted).

25 g Biscoff biscuits (crushed).

See below for a smaller version

Combine the crushed Biscoff biscuits with the melted butter and press into a tin. 

Chill in the fridge while you make the topping.

Beat the cream cheese with the pre-whipped double cream and Biscoff spread until it thickens.

Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

Pop into the fridge for at least 3 hours (or overnight).

Melt the Biscoff spread very gently in a pan. 

Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. 

Smooth it out very gently with the back of a spoon, or tilt the tin until the top is completely covered.

Sprinkle the remaining crushed biscuits on top.

Return the cheesecake to the fridge for at least a further hour.

Alternatively you can rejig the mixture to work for a 280g pot of Philadelphia

For the base

160g biscuits

57g butter

For the cheesecake

215g double cream

280g Philadelpiha

145g Biscoff smooth

For the top

110g Biscoff  smooth

2 biscoff biscuits

This makes a cheesecake with a total of 28 Slimming World syns