Biscoff Cheesecake

Known in Europe as Lotus Speculoos, this delicious cinnamon cookie was invented in Belgium in 1932. Since then, every single Biscoff cookie has been baked there, according to the exact same recipe! This cheesecake pays the perfect hommage to it and uses Biscoff flavoured spread.

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Ingredients

For the base:

300g Biscoff® biscuits

120g butter

For the Filling:

500g full fat Philidelpia® Cream Cheese

100g icing sugar

240g smooth Biscoff® spread

1 tsp vanilla extract

300ml double cream

To decorate:

Extra double cream

Biscoff spread

Biscoff® biscuits

Method

1. Make the base by crushing the biscuits in a sealed freezer bag using a rolling pin.

2. Melt the butter and stir in the biscuit crumb using a metal spoon.

3. Spoon the biscuit 'sand' into a 22cm/8 inch diameter springform tin and press down firmly using the back of a spoon and/or the base of a cup.

4. Place the base into the fridge or freezer to harden while you prepare the filling.

5. Place the cream cheese, icing sugar, Biscoff spread and vanilla extract into a large mixing bowl and combine with an electric beater.

6. Pour in the double cream and beat for a further 30 seconds. Do not overmix.

7. Pour the filling onto the top of the biscuit base, smooth the surface with a spatula and refrigerate overnight or for 8 hours.

8. Decorate with whipped cream and drizzle over some warmed Biscoff® spread. Finish off with whole and crumbled Biscoff® biscuits and serve.