Ramekin Biscoff Cheesecake
Course:
Dessert
Ingredients
Biscuit Base
- 150 grams Biscoff Biscuits
- 62 grams Butter (melted)
Cheesecake Filling
- 250 grams Soft Cheese (full fat, Philadelphia)
- 50 grams Confectioners' Sugar
- 125 grams Biscoff Spread
- 1⁄2 teaspoons Vanilla Extract
- 150 millilitres Double Cream
Steps
- Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into ramekins.
- With an electric mixer mix the soft cheese, icing sugar, Biscoff spread, and vanilla until smooth.
- Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!
- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
- Remove from the tin and decorate how you like. A few biscoff crumbs sprinkled on top is nice.