Who isn’t a sucker for a set cheesecake and a little bit of biscoff? Chuck in a few shots of coffee and you’ve got a mouth-wateringly good Cheesecake. This recipe is super easy, quick and oh so yummy.
- 360g biscoff biscuits
- 160g unsalted butter
- 60ml hot water
- 4tbsp instant coffee
- 4tbsp sugar
- 600g full fat soft cream cheese
- 160g icing sugar
- 250ml double cream
- Cheesecake Base – Grease a 30cm springform tin & line the bottom with greaseproof paper. Crush the biscuits. Gently melt the butter in a pan, add the crushed biscoff & combine. Spoon into the tin & use a tablespoon to evenly spread. Place in the fridge to cool.
- Coffee Flavouring – Combine the instant coffee, sugar & hot water until there are no granules. Put in the fridge to cool.
- Cheesecake Filling – Place the cream cheese, icing sugar and vanilla extract in a mixing bowl and whisk until smooth. Pour in the double cream and continue until combined. Fold in the cold coffee mixture and spoon over the biscuit base. Leave to set in the fridge for 4 hours.