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Biscoff Cheesecake



12 portion(s)

Biscoff Cheesecake

  • 250 grams Biscoff biscuits
  • 110 gram Butter, Melted
  • 400 gram philli cream cheese
  • 200 gram Biscoff spread
  • 300 gram double cream
  • 150 grams Biscoff spread, Melted
  • 50 gram Biscoff biscuits, Crushed
  • 6
    1h 0min
    Preparation 1h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

  1. BASE
    Line 26cm springform tin with baking paper. It is helpful if it comes up over the edges

    Place biscuits into bowl and crush on Speed 5 for 15 sec. Pour into bowl for later.

    Place butter into bowl and melt 1-2 minutes on 50 degrees, speed 4.

    Pour the crushed biscuits back into bowl and reverse speed 4, 20 seconds until lovely and thick texture. Press into prepared tin. Place in fridge whilst preparing the filling.

    Insert the butterfly and whip the cream speed 3.5, 20 sec. Scrape bowl and whip for a further 10 sec or until it looks lovely and fluffy. Remove from jug and take out the butterfly. Place cream cheese in bowl and blend on Speed 4, 20 sec.
    Insert butterfly and continue to beat on Speed 3.5, 20 sec.
    Add cream and smooth biscoff and mix Speed 3.5 until well combined and almost the appearance of ice cream. Approximately 40 sec.

    Spoon mixture over base and put in the fridge for at least 5 hours.

    Melt smooth biscoff or crunchy in bowl 50 degrees, speed 3 until melted.
    Pour over cheesecake and add hand crushed biscoffs, grated milk chocolate and even a drizzle of choc icecream topping to the top.

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You can melt the biscoff in the microwave for a minute or two and pour over.

I used a mixture of smooth and crunchy biscoff by acccident. I used the smooth for the cake and the crunchy to melt on top.

This makes a fairly big cheesecake that goes a long way.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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