Name: Celebration Caramel and Biscoff Cheesecake
Prep time: 40 min
Cook time: 12 h
Ingredients: 250g Malt ‘O’ Milk biscuits; 125g Fairy margarine, melted; 3 teaspoons powdered gelatine; 500g cream cheese, room temperature, chopped; 1 cup Biscoff spread; ⅓ cup caster sugar; 600ml thickened cream

Celebration Caramel and Biscoff Cheesecake

Credit

Whisk Media Group

Credit

Whisk Media Group

Cheesecake Base

250g Malt ‘O’ Milk biscuits
125g Fairy margarine, melted

Cheesecake Filling

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Cheesecake Base

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

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.

Cheesecake Filling

Tips & Hints:

Store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.

Cheesecake Base

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

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.

Cheesecake Base

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

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.

Ingredient spotlight

Featured ingredients in this recipe

Fairy Cooking Margarine

Fairy margarine has been used in Australia by home bakers since the 1930’s and its special blend of animal fats produces outstanding baking results. From birthday parties, to baking at home with family, Fairy margarine has always been associated with sweet childhood memories. Sweet recipes such as delicious rich chocolate cakes, and choc mint brownies or savoury recipes such as cheese and bacon pull apart loaf or quiche Lorraine, Fairy recipes make the perfect entertaining fare.

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Ingredients

Cheesecake Base

Cheesecake Filling

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Cheesecake Base

Cheesecake Filling

Cheesecake Filling

Tips & Hints:

Cheesecake Base

Cheesecake Filling

Tips & Hints:

Cheesecake Base

Cheesecake Filling

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Fairy Cooking Margarine

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Ingredients

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Method

Cheesecake Base

Cheesecake Filling

Cheesecake Filling

Tips & Hints:

Cheesecake Base

Cheesecake Filling

Tips & Hints:

Cheesecake Base

Cheesecake Filling

Tips & Hints:

Featured ingredients in this recipe

Fairy Cooking Margarine

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