Jessica’s Delicacies
Jul 3, 20211 min
Updated: Jul 6, 2021
Ingredients -
400g full fat cream cheese
250g biscoff biscuits, crushed
200ml double cream
85g melted butter
200g Caramilk chocolate, melted
50g icing sugar
1 tsp vanilla extract
Equipment needed -
8” round tin - https://amzn.to/3tFkf81
For whipped cream:
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
Disclaimer -
Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links.
Instructions -
In a blender blitz your Biscoff biscuits until a fine crumb.
Pour in your melted butter and blitz together until it reaches a wet sand consistency.
Pour into a greased and lined 8” round tin and spread out until flat and even.
In a bowl whisk together your cream cheese, vanilla and icing sugar.
Pour in your double cream and whisk until thick and creamy.
Add in 100g of melted Caramilk chocolate and mix into the batter.
Pour the cheesecake into the tin and spread out until flat and even.
Pour the remaining caramilk on top.
Place the cheesecake to set in the fridge for 8 hours or overnight.
Once set, decorate your cheesecake with whipped cream and a Caramilk piece.
Serve and enjoy!