Dessert
Brownie Bottom Biscoff Cheesecake
2 h 30 minServes 12Nutri-Score E€€
E
2 h 30 min
2 h 30 minBrownie Bottom Biscoff Cheesecake
what you need
Ingredients
dark chocolate (chopped)Pantry200 g
butter (melted)Dairy150 g
caster sugarPantry200 g
eggs (at room temperature)Dairy3 pieces
plain flour (sifted)Pantry100 g- cocoa powder (sifted)Pantry30 g
saltSpices2 g
cream cheese (at room temperature)Dairy600 g- Biscoff spread (slightly warmed)Pantry300 g
- double creamDairy200 ml
- icing sugar (sifted)Pantry100 g
- Biscoff biscuits (crushed, for decoration)Bakery150 g
per serving
Nutrition
486kcal
- Carbs
- 40 g
- Proteins
- 7 g
- Fat
- 33 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Saucepan
Whisk
Spatula
Oven
step by step
Method
- Step 1
Prepare the pan and oven
- Preheat the oven to 180 °C.
- Line the base and sides of a springform pan with baking paper.
- Step 2
Make the brownie base
- Melt the dark chocolate with the butter in a saucepan over low heat, then let it cool slightly.
- Whisk the eggs with the caster sugar until pale and slightly thickened.
- Fold in the melted chocolate mixture, then the sifted flour, cocoa powder and salt until just combined.
- Step 3
Bake the brownie layer
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake until the top is set but the centre is still slightly fudgy.
- Leave to cool completely in the pan.
- Step 4
Make the Biscoff cheesecake filling
- Beat the cream cheese with the icing sugar until smooth.
- Add the warmed Biscoff spread and mix until fully incorporated.
- Pour in the double cream and whisk until the mixture is thick and creamy.
- Step 5
Assemble and chill
- Spread the cheesecake filling over the cooled brownie base and smooth the top.
- Refrigerate until firm.
- Step 6
Decorate and serve
- Warm a little Biscoff spread and drizzle it over the top.
- Scatter the crushed Biscoff biscuits over the surface.
- Release from the pan, slice and serve.