THE IRISHMAN'S WIFE

Baked Biscoff Cheesecake Slice

Delicious at any time of the year, but full of Christmas spiced speculoos flavours, this baked Biscoff cheesecake slice (or speculoos cheesecake) gives me all the festive season feels.

LET'S GET STARTED...

400 g Speculoos Cookies 140g Butter 750g cream cheese 1/4 c Biscoff (for the filling) 1/3 c Biscoff (for the top) 2 large eggs 1/3 c golden castor sugar 1 1/2 tsp vanilla extract pinch sea salt flakes

THE DETAILS...

1. Preheat oven to 160 degrees Celcius. 2. Grease and line a slice pan  3. Melt the butter. Pop aside 4. In a food processor, pulse the speculoos cookies until you get a fine crumb. Add butter and mix. Press the crumb tightly into the bottom of the lined baking pan. Bake for 12 minutes. Remove from the oven and set aside. 5. With an electric mixer, beat the cream cheese until smooth. Add the Biscoff and mix through. Scrape down the bowl and beaters.

6. Add one egg at a time beating until just incorporated. Add the sugar, vanilla & salt. Beat until the mixture is glossy & smooth. 7. Pour the cream cheese mixture over the base and smooth over the top. 8. Dot dollops of the additional Biscoff randomly over the top of the filling. Using a skewer, create patterns in the filling. 9. Pop into the preheated oven for 25 minutes 10. Remove from the oven and leave to cool. 11. Pop in the fridge for 6+ hours or ideally overnight before serving.

Want more?  Check out the link below for the full Baked Biscoff Cheesecake Slice recipe

Emma Lee

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