If you haven’t tried Biscoff, you need it in your life! It’s a tantalising spread that blends caramel, warm spices and toasty biscuits redolent of speculoos, the traditional Belgian/Dutch cookie. Perfect in this rich, creamy cheesecake.
500 grams cream cheese, at room temperature
150 grams caster sugar
1 tablespoon custard powder
250 grams smooth Biscoff spread
3 large eggs, lightly whisked
1 teaspoon vanilla extract
¼ teaspoon sea salt
EQUIPMENT: Grease a 20cm springform cake tin and line fully with baking paper, pleating it to fit around the sides. Make sure the paper comes 1cm above the rim of the tin.
Preheat the oven to 190°C fan bake.
Put the cream cheese and sugar in a food processor and blitz until completely smooth. Stir the custard powder and 2 tablespoons of the cream together until smooth. Add to the cream cheese mixture along with the rest of the cream and all the remaining ingredients. Process until well combined but don’t over-mix or you will add too much air into the mixture.
Pour the batter into the tin and bake for 30-40 minutes, until it’s dark brown on top and puffed up, but still has a slight wobble in the centre. Leave to cool completely in the tin. The cheesecake with fall quite dramatically as it cools. Gently peel off the baking paper, then slice into wedges to serve.