Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.
With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
Remove from the tin and decorate how you like.
I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff!
I updated this post in May 2017. The original recipe used:
150g of Digestives
150g of Lotus biscuit
150g Unsalted Butter
And 2x280g of the Philadelphia Cream Cheese
For this recipe you can use either Mascarpone or Philadelphia, both work perfectly. However, either MUST be full fat!
I used the Crunchy version of the spread in the cheesecake filmed, and photographed!
You might find it easier to melt the spread for 10 seconds before you try and decorate with it!
This cheesecake will last for 3 days in the fridge, once set.
If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!