speculoos biscuits

Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.

Biscoff cheesecake

(I use the Lotus brand, widely available in supermarkets) Biscoff biscuits

unsalted butter, melted,

full-fat soft cheese, room temperature

milliliters soured cream, room temperature

caster sugar

tbsp cornflour

eggs, room temperature

vanilla bean paste

lemon, zested

Biscoff biscuit spread, room temperature

double cream

soured cream

Heat the oven to 200C/fan 180C/gas 6. Lightly butter and line the base and sides of a 23cm springform cake tin with  baking paper.

To make the base, put the biscuits (keeping aside 2 for decoration) into either a food processor, and whizz, or into a ziplock bag and use a rolling pin to crush the biscuits into fine crumbs. Tip the crumbs into a bowl and then pour in the butter, stirring together to evenly mix. Put this mixture into the cake tin and use the base of a glass to compact the crumbs firmly into an even layer, also pressing it slightly up the sides of the tin. Bake for 10-15 minutes or until lightly browned. Put aside to cool.

To make the cheesecake filling, put all of the ingredients into a large bowl and use electric beaters to mix until smooth. Pour the mixture into the tin and gently level out. Wrap a wide sheet of foil around the base and sides of the tin and put into the oven, sitting it inside a roasting tray. Pour boiling water into the tray so that it comes about halfway up the sides.

Bake for 15 minutes then reduce the temperature to 140C/fan 120C/gas 1 and bake for 1 hour 15 minutes-1 hour 20 minutes or until set around the sides of the cake but with a gentle wobble in the middle. Turn the oven off but leave  the cheesecake inside for 2 hours to cool down slowly, then remove and cool fully at room temperature. Once cooled, put into the fridge overnight to chill and set completely.

When ready to serve, spoon the biscuit spread evenly over the top of the chilled cheesecake.

To finish, put the double cream and vanilla in a large bowl and whisk to soft peaks. Add the soured cream and fold to combine. Dollop the cream onto the cheesecake and top with the reserved biscuits, crumbled into small pieces.

Ever thought of swirling Biscoff through your next batch of pancakes? Give it a whirl for an indulgent brunch dish, served with a Biscoff drizzle and banana

Biscoff pancakes

Biscoff biscuit spread

self-raising flour

1½ tsp baking powder

golden caster sugar

eggs

milk

whole milk

banana, sliced

Put the butter and biscoff spread into a small pan and heat gently until melted. Mix together the self-raising flour, baking powder, sugar and a pinch of salt in a bowl, then make a well in the middle. Add the melted butter mixture, then the eggs and milk. Whisk until smooth.

Heat a large non-stick frying pan over a medium heat and brush with a little melted butter. Working in batches, spoon in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you cook the rest.

Meanwhile, make the biscoff topping. Heat the biscoff spread and milk in a small pan until melted and saucy. Pile up a few pancakes on each plate, top with a few banana slices and toasted pecans, then drizzle over the biscoff sauce.

Top 2 speculoos biscuits recipes from across the web

The most viewed speculoos biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Biscoff cheesecake

Biscoff pancakes

Top 2 speculoos biscuits recipes from across the web

The most viewed speculoos biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biscoff cheesecake

Biscoff pancakes

The most viewed speculoos biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine