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My decoration on the cheesecake was done as an inside joke but nevertheless it tasted awesome. 😊

  • Crust:
  • 300 g Biscoff cookies
  • 125 ml Stork margarine, melted

Blend biscuits to fine crumbs and mix with melted margarine until like a “sandy” mixture.
Press “sandy” biscuits in spring form pan with double base.
Put in fridge while preparing filling.

  • Filling:
  • 500 g Philidelphia cream cheese
  • 100 g icing sugar
  • 250 g Biscoff spread
  • 1 teaspoon vanilla extract
  • 250 ml cream

Beat together the cream cheese (room temperature), icing sugar, vanilla and Biscoff spread about 10 seconds.
Add cream and beat till nice and thick, about 45 seconds.
Fold with spatula to make sure mixture is well mixed.
Scoop mixture onto cookie base.
Put in fridge overnight.
Loosen from the pan gently and put on cake board.

Whipped cream or crushed Biscoff cookies.

Recipe posted by Frances Smith
Photo: Frances Smith

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