Biscoff Cheesecake

Step 1

Set a rack in middle of oven and preheat to 180°C (160ºC fan). Butter a 23-cm springform pan and wrap bottom

Step 2

and sides of pan in a double layer of aluminium foil. In a food processor or blender, grind biscuits into fine

Step 3

crumbs. Add salt and pulse to combine. Transfer to a

Step 4

medium bowl, add melted butter, and use a fork or your

Step 5

fingers to blend until crumbs are evenly moistened. Press

Step 6

into bottom and about 1/3 up sides of prepared pan. Place pan on baking tray and bake crust for 10 minutes.

Step 7

Transfer to a wire rack to cool. Reduce oven temperature

Step 8

to 165°C (145ºC. In a large bowl using a hand mixer, or in bowl of a stand mixer using paddle attachment, beat

Step 9

cream cheese until completely smooth, 3 minutes. Add

Step 10

sugar and salt and beat until smooth and fluffy, 2 minutes

Step 11

more. Add eggs, one at a time, beating after each addition

Step 12

and scraping down bowl as necessary. Add double cream,

Step 13

sour cream, and vanilla and beat until fully incorporated,

Step 15

1 minute. Gently fold in Biscoff spread. Pour cheesecake

Step 16

batter into cooled crust and smooth top.Bring a medium saucepan full of water to a boil. Place cheesecake in a

Step 17

deep roasting pan and set on middle

Step 18

rack of oven. Carefully pour enough

Step 19

boiling water into roasting pan to come

Step 20

halfway up sides of springform pan.

Step 21

Bake until cheesecake is just starting

Step 22

to brown and only the centre is slightly

Step 23

jiggly, 1 hour 20 minutes. Turn off oven,

Step 24

prop open door with a wooden spoon,

Step 25

and let cheesecake slowly cool in water

Step 26

bath, 1 hour. Remove roasting pan from oven, then

Step 27

carefully lift springform pan from water

Step 28

and remove foil. Set cheesecake on a

Step 29

rack and let come to room temperature.

Step 30

Once completely cool, loosely cover

Step 31

with cling film and refrigerate until

Step 32

firm, 4 hours or up to overnight. When ready to serve, carefully

Step 33

unmould from springform pan. Sprinkle

Step 34

cheesecake top with crushed biscuits and drizzle with melted Biscoff spread.