This Biscoff cheesecake always goes down a treat and is best eaten when slightly frozen, making it perfect for preparing ahead. This would also be lovely made with chocolate hazelnut spread, rather than biscuit, so feel free to substitute the ingredients to suit your tastes.
MAKES 1 X 20CM CHEESECAKE
PREP 30 MINUTES, PLUS FREEZING
butter, for greasing
75g honey and nut cornflakes
400g jar smooth caramelised biscuit spread (I use Lotus Biscoff)
270g cream cheese
3-4 caramel-flavoured biscuits, crushed, to decorate (optional)
1. Grease a 20cm loose-bottomed flan tin with butter.
2. Put the honey and nut cornflakes in a bowl with one third of the caramelised biscuit spread and mix together to combine, then press into the base of the prepared tin in a flat, even layer. Transfer to the fridge for 20 minutes to set while you prepare the topping.
3. Put the cream cheese and remaining caramelised biscuit spread in a large bowl and beat together until well combined. The mixture should be a uniformly biscuit colour with no visible flecks of cream cheese. Set aside.
If you are also making the Biscoff Ice Cream, do this now while you are waiting for the cheesecake base to set.
4. After 20 minutes, remove the cheesecake base from the fridge and spoon the cream cheese mixture over it, pressing down into the tin and levelling with a palette knife or spatula to create an even, level topping. Scatter over the crushed caramel biscuits to decorate, if using.
TO FREEZE The cheesecake needs to set in the freezer before serving. Place on a flat baking tray and transfer to the freezer for 24 hours, then cover in a layer of clingfilm followed by a layer of foil and return to the freezer for up to one month.
TO SERVE FROM FROZEN This is best eaten slightly frozen. Simply remove from the freezer and cut into portions, then leave for 15-20 minutes to thaw slightly before serving. Return the remainder to the freezer.
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