Strawberry Biscoff Cheesecake

Name: Strawberry Biscoff Cheesecake
Total time: 9000 s
Yield: 8 servings
Cuisine: British
Ingredients: 150 g Biscoff biscuits; 150 g Digestive biscuits; 120 g Unsalted butter; 1 tsp Soft brown sugar; 300 g Double cream; 250 g Mascarpone; 50 g Icing sugar; 2 tsp Vanilla extract; 1 splash Milk; as needed Strawberries (thinly sliced)

Nicky @cook_114252742

Easy dish the sugar takes the overpowering salt from the biscuits, really creamy.

Nicky @cook_114252742

Easy dish the sugar takes the overpowering salt from the biscuits, really creamy.

Saved

Ingredients

2 hrs 30 min

8 servings

150 gBiscoff biscuits
150 gDigestive biscuits
120 gUnsalted butter
1 tspSoft brown sugar
300 gDouble cream
250 gMascarpone
50 gIcing sugar
2 tspVanilla extract
1 splashMilk
as neededStrawberries (thinly sliced)

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Steps

2 hrs 30 min

1

Place both types of biscuits in a bag and crush them finely using a meat hammer or rolling pin.
2

Melt butter in the microwave briefly, just until melted. Stir in the soft brown sugar.
3

Add the crushed biscuits to the butter mixture and mix well.
4

Line the cake tin with a circle of baking paper on the bottom and a strip around the edge.
5

Press the biscuit mixture firmly into the tin using a spoon. Chill in the fridge for 1 hour.
6

Whisk double cream, mascarpone, icing sugar, vanilla, and a splash of milk until smooth. Adjust sweetness if needed.
7

Spread the filling over the chilled base.
8

Arrange thinly sliced strawberries on top.
9

Chill in the fridge for another 1 hour before serving.