Preparation

• 1

  Grind the Biscoff® cookies fine in a food processor (or use the ready-to-use Biscoff® cookie crumbs). Add in the melted butter and sugar and pulse until combined.  

• 2

  Transfer into a lined springform pan and push it to the bottom, creating a thick crust and refrigerate. 

• 3

  In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.  

• 4

  Add in the Biscoff® spread and beat until combined.  

• 5

  Add the double cream and continue to beat until it stabilizes and thickens. 

• 6

  Transfer some dollops of the filling onto the crust, using a big spoon.  

• 7

  Now take a small spoon to add dollops of spread in between the batter. Continue to do this until all the batter is transferred to the form and the top is +/- flat. 

• 8

  Make a marbled pattern in the cheesecake by putting in a skewer and making swirls in the batter with it.  

• 9

  Refrigerate overnight or at least for 8-10 hours. 

• 10

  Once your cheesecake is cooled and firm, cut it into small squares and top them off with a Biscoff® cookie.