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Biscoff Cheesecake


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Ingredients

8 portion(s)

Base

  • 150 g Biscoff biscuits
  • 50 g Butter

Filling

  • 200 g cream
  • 400 g cream cheese
  • 100 g icing sugar
  • 100 g Biscoff spread

Topping

  • 3 heaped tablespoons Biscoff spread, melted
  • 6
    3h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 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.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      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.
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Recipe's preparation

    Base
  1. Place biscoff biscuits in mixing bowl and crush 10sec/speed7
  2. Add butter and melt 2min/50C/speed 2

    Meanwhile, grease sides and line base of deep springform tin with baking paper.

    Transfer to prepared tin and press down with back or spoon, forming a firm biscuit layer.

    Set aside in fridge to chill.

    Meanwhile, clean mixing bowl and prepare filling.
  3. Filling
  4. Insert butterfly whisk. Place cream in mixing bowl and, without measuring cup, whip without time setting/speed 3 until softly whipped - watching carefully to avoid over-whipping.
    Remove butterfly whisk then transfer cream to a bowl and set aside.
  5. Place cream cheese, icing sugar and biscoff spread in mixing bowl and then mix 30sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 30sec/speed 4.
  6. Add reserved whipped cream and mix 15sec/speed 3 then finish off folding in by hand with spatula.

    Pour into tin over biscuit base, level with spatula then refrigerate for 3 hours or overnight.
  7. Topping
  8. Once cheesecake has set, remove from tin and pour melted Biscoff spread over the top of the cheesecake.

    Decorate with Biscoff biscuit crumbs if desired.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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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Comments

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  • This featured as one of our Christmas deserts this...

    Submitted by Nikki Banks on 26. December 2023 - 19:55.

    This featured as one of our Christmas deserts this year. I served in individual glasses. Everyone wants the recipe! Thankyou, its easy and delicious

    Nikki Banks -Training Content Developer at The Mix Australia
    follow me on Facebook, Instagram and Twitter @ThermoNikki

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  • I would love to make this recipe. What size spring...

    Submitted by Thermomummabread on 11. October 2022 - 07:44.

    I would love to make this recipe. What size spring form pan did you use please?

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  • Easy recipe to follow and made for an impressive...

    Submitted by Tania Dudley on 22. March 2022 - 16:39.

    Easy recipe to follow and made for an impressive dessert. It is quite rich, so I served it with a Vanilla Icecream. I also made it in a springform that was a bit big which made my cheesecake a little flat, so think about the tin size that you use.

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