▪️
▪️
INGREDIENTS:
- Biscoff Cheesecake
- 340g Cream cheese
- 100g Mascarpone
- 1 cup Lotus Biscoff spread smooth
- 4tbsp icing sugar
- 1tsp cinnamon
- 1tbsp vanilla extract
- 3/4 cup heavy cream
Biscuit base
- 1 packs Biscoff biscuits
- 1/4 cup melted butter
Cinnamon rolls
- 2 1/2 cup plain flour
- 1/4 cup caster sugar
- 2 tbsp unsalted butter
- 1 egg
- 1 tbsp instant yeast
- 1/2 cup water
- 1/4 cup milk
- 1/2 tsp salt
Method
1.Crush Biscoff biscuits in a zip lock bag, & to a bowl, pour in melted butter, mix together. Line a 8" x 3" springform cake tin, push the biscuit mix into the bottom of the pan, set aside.
2.Mix the cream cheese, mascarpone, vanilla, cinnamon together in a bowl. Heat the Biscoff spread in the microwave for 20 seconds, stir into the cream cheese mix until combined.
3.In a new bowl whip the heavy cream, not too much. You want the consistency to be a little firmer than yoghurt. Pour into the cake pan and set in the fridge for min 4 hours or overnight.
4.Make the cinnamon rolls, see my mini cinnamon roll post for the full ingredients & method. The only addition would be to drizzle Biscoff spread over the brown sugar filling. Bake 170c for 10-12mins.
5.Once the cheesecake is set, warm 1/2 cup Biscoff in the microwave and drizzle on top & drip down the sides. Pop the cinnamon rolls on top of the cheesecake, sprinkle Biscoff crumbs.