Celebration Caramel & Biscoff Cheesecake. The ultimate indulgence for your next special occasion! Creamy biscoff cheesecake layers, a crunchy Malt ‘O’ Milk biscuit base, and a touch of pure decadence in every bite. Who’s ready to dig in?
Cheesecake Base
Ingredients
250g Malt ‘O’ Milk biscuits
125g Fairy margarine, melted
Method
Invert the base of a 23cm round springform pan (base measures 22cm). Grease and line base and sides with baking paper.
Place biscuits in a food processor and process until fine crumbs form. Add melted fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate whilst preparing filling.
Cheesecake Filling
Ingredients
3 teaspoons powdered gelatine
500g cream cheese, room temperature, chopped
1 cup Biscoff spread
⅓ cup caster sugar
600ml thickened cream
Method
Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
Place cream cheese, ½ cup of the biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
Whip half of the cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.
To decorate; melt remaining biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle biscoff over the top of cheesecake.
Whip remaining cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake. Serve.
Tips & Hints
Store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.
