Indulgently rich, lightly spiced and not too sweet, this no-bake cheesecake is surprisingly easy to make. Leave out the brandy or Rum if you prefer.
INGREDIENTS Serves 8-10
For the base
100g butter
4 teaspoons Brandy or Rum
200g speculoos biscuits, plus a few extra for decoration
For the filling
340g cream cheese
200g smooth Biscoff spread
200ml double cream
2 tablespoons Brandy or Rum
To decorate
4 tablespoons ready-made caramel sauce
200ml double cream
2 tablespoons icing sugar
METHOD
Line the base of a 20cm round springform cake tin with baking paper.
To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, or Rum. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed.
Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes.
To make the filling, beat the cream cheese and speculoos spread together for a couple of minutes. In a separate bowl, whisk the cream with the brandy or Rum, until it forms soft peaks.
Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight.
Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.
To decorate, warm the caramel sauce through in a small saucepan over a low heat.
Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits.
Finally, drizzle over the warmed caramel sauce.
Original Recipe BBC Food
Leave a Comment