Biscoff cheesecake
Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.
Gluten-free cheesecake
- Preparation and cooking time
- Prep:
- 2 hrs and 30 mins (chilling time)
- Easy
- Serves 8 - 10
Skip to ingredients
- 170g gluten-free stem ginger biscuits
- 100g unsalted buttermelted
- 300ml double cream
- 100g icing sugar
- 250g cream cheese
- 2 lemonszested and juiced
Nutrition:
- kcal408
- fat34g
- saturates20.8g
- carbs22.7g
- sugars18.2g
- fibre0.5g
- protein2.6g
- salt0.3glow
Method
step 1
Line an 18cm springform cake tin with baking paper on the base. Blitz the biscuits in a food processor for 2-3 mins or until they resemble breadcrumbs. Combine with the melted butter then press evenly into the base of the tin with the back of a spoon. Cover and put in the fridge while you prepare the filling.
step 2
Whip the double cream in a fresh bowl until it forms soft peaks. Sift in the icing sugar and add the cream cheese, lemon juice and zest (save 1 tbsp to garnish). Fold the mixture until thoroughly combined.
step 3
Remove the cheesecake base from the fridge and spoon on the cream mixture, smoothing the top with the back of the spoon. Cover and return to the fridge for 2 hrs 30mins or until fully set. Gently remove the cheesecake from the tin and sprinkle over the remaining lemon zest to serve.
Authors
Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.
