As I am planning on doing loads of recipes for Blogmas and around my birthday, I didn’t want to burn myself out by doing them for Blogtober as well. However, I couldn’t resist this gorgeous Speculoos cheesecake. I swear you can make a cheesecake out of anything and it will still taste amazing, but Speculoos is the perfect autumnal/wintry taste as the mixture of spices reminds me of gingerbread lattes, trips to Amsterdam in the winter and getting ready for the Christmas markets in London.
Ingredients Needed for Base;
- 150g Biscoff or Speculoos biscuits
- 150g Digestive biscuits
- 150g butter, melted
Ingredients Needed for Cheesecake;
- 600g cream cheese
- 250g Biscoff or Speculoos spread
- 300ml double cream
- 100g icing sugar
- To make the buttery biscuit base (sorry), grind both of the biscuits in a food processor or alternatively put into a sealed plastic bag and smash the life out of them with a rolling pin- it’s quite cathartic actually. Mix the melted butter when you have a very fine crumb and press the base mixture down into a springform cake tin.
- Next, mix the cream cheese, spread and icing sugar in an electric mixer until fully incorporated, then add the double cream slowly.
- When the mixture holds its shape well, spoon evenly into the cake tin and leave in the fridge overnight to set (or for a minimum of 6 hours).
- Now comes the fun part! Once you’ve let the cheesecake set enough, remove CAREFULLY from the tin (I used the tin of beans method) and place in a display dish. Decorate with whipped cream, Speculoos biscuits and whatever else you want! Make it look as pretty as possible and go crazy!
I had a lot of fun with this recipe and it’s the first cheesecake that I’ve actually made, it’s soooooo easy that I’m definitely going to be creating more recipes with my favourite biscuits- an Oreo cheesecake is definitely on its way!!
Lots of Love,