NGTV NEWS | BAKERY SPECIAL
🍰 Biscoff Cheesecake: A Creamy Classic with a Caramel Crunch
By Chef Romi
Few desserts manage to look as elegant while remaining so comforting as a good cheesecake. Add the unmistakable caramelised flavour of Biscoff biscuits, and the result is a rich, creamy dessert with a satisfying crunch in every bite.
Ingredients
For the base:
- 250 g Biscoff biscuits
- 100 g melted butter
For the cheesecake filling:
- 500 g cream cheese, softened
- 200 ml whipping cream, chilled
- 100 g icing sugar
- 150 g Biscoff spread
- 1 tsp vanilla essence
- 1 tbsp lemon juice
For the topping:
- 100 g Biscoff spread
- 4–5 crushed Biscoff biscuits
- Whole Biscoff biscuits for decoration
Method
- Prepare the base:
Crush the Biscoff biscuits into fine crumbs. Mix thoroughly with melted butter. Press the mixture firmly into the bottom of a lined 8-inch springform tin. Refrigerate for 20–30 minutes to set. - Make the filling:
Beat the softened cream cheese with icing sugar until smooth and lump-free. Add Biscoff spread, vanilla and lemon juice, and mix until well combined. - Whip the cream:
Whip the chilled cream until it reaches soft peaks. Gently fold it into the cream-cheese mixture. Avoid overmixing, as the filling should remain light and creamy. - Assemble:
Pour the filling over the chilled biscuit base and smooth the surface with a spatula. Refrigerate for at least 6 hours, preferably overnight, for a firm and clean finish. - Add the Biscoff topping:
Warm the Biscoff spread slightly until it becomes pourable. Spread it gently over the chilled cheesecake. Finish with crushed biscuits and whole Biscoff biscuits.
Chef Romi’s Tip
For the best texture, allow the cheesecake to sit at room temperature for about 10–15 minutes before slicing. Use a warm, clean knife for neat bakery-style cuts.
The final verdict: creamy, caramel-rich and irresistibly crunchy—this Biscoff cheesecake is a dessert that can easily become the star of any bakery counter or celebration table.
