Frosted Cheesecake
Ingredients FOR THE CRUST 9 ounces Biscoff cookies crushed 6 tablespoons butter FOR THE FILLING 2 1/2 cups cream cheese softened 1/4 cup superfine sugar 1 cup Biscoff spread smooth 1 1/4 cups heavy cream FOR THE FROSTING 1/2 cup Biscoff spread melted 1/4 cup Biscoff cookies crushed
Instructions CRUST mix/combine cookies and butter. Transfer it to the parchmented 8" springform pan and refrigerate while you prepare filling. In stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes. Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes. Rubber spatula filling onto the crust and refrigerate 6-24 hours.
FROSTING Once firm, melt Biscoff spread and pour over the top. Use a rubber spatula to ensure all edges are covered. Sprinkle sides and top with extra crushed cookies and refrigerate 30 min to firm up.
Notes* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake. TO STORE: Should always be stored in the refrigerator, covered. Keeps well for up to 2 weeks. TO FREEZE: Place the cheesecake in a shallow container in freezer for up to 6 months.