Directions
- 1Prepare the crust by crushing Biscoff cookies and mixing them with melted cookie butter. Press the mixture into the bottom of a springform pan.
- 2In a mixing bowl, beat together cream cheese, cookie butter, heavy cream, powdered sugar and vanilla extract until smooth and creamy.
- 3Pour the cream mixture over the crust and spread evenly.
- 4Refrigerate for at least 4 hours to set.
- 5Make the glaze by heating the Biscoff cookie butter until melted and smooth.
- 6Pour the glaze over the chilled cheesecake and spread evenly.
- 7Garnish with crushed Biscoff cookies before serving.
Ingredients
- 200 g Biscoff cookies
- 200 g Biscoff cookie butter
- 500 g cream cheese
- 200 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
Equipment
mixing bowlwhiskspatulaspringform pan
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