Preparation time
10min
Total time
3h 10min
Portion
8
portion(s)
Level
easy
Ingredients
Base
- 150 g Biscoff biscuits
- 50 g Butter
Filling
- 200 g cream
- 400 g cream cheese
- 100 g icing sugar
- 100 g Biscoff spread
Topping
- 3 heaped tablespoons Biscoff spread, melted
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place biscoff biscuits in mixing bowl and crush 10sec/speed7
- Add butter and melt 2min/50C/speed 2
Meanwhile, grease sides and line base of deep springform tin with baking paper.
Transfer to prepared tin and press down with back or spoon, forming a firm biscuit layer.
Set aside in fridge to chill.
Meanwhile, clean mixing bowl and prepare filling. - Insert butterfly whisk. Place cream in mixing bowl and, without measuring cup, whip without time setting/speed 3 until softly whipped - watching carefully to avoid over-whipping.
Remove butterfly whisk then transfer cream to a bowl and set aside. - Place cream cheese, icing sugar and biscoff spread in mixing bowl and then mix 30sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 30sec/speed 4.
- Add reserved whipped cream and mix 15sec/speed 3 then finish off folding in by hand with spatula.
Pour into tin over biscuit base, level with spatula then refrigerate for 3 hours or overnight. - Once cheesecake has set, remove from tin and pour melted Biscoff spread over the top of the cheesecake.
Decorate with Biscoff biscuit crumbs if desired.
Base
Filling
Topping
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Yummy dessert and very easy to make
Can make your own Biscoff Spread very easily.
130gm Biscoff biscuits
30gm melted butter
3 tbsp milk
15gm soft brown sugar
1/2 tsp cinnamon
2 tsp lemon or lime juice
Place all in bowl then mix 40 seconds speed 4.
Check if mixture is smooth, if not mix 20 seconds speed 4
This featured as one of our Christmas deserts this year. I served in individual glasses. Everyone wants the recipe! Thankyou, its easy and delicious
Nikki Banks - Field Learning Manager - The Mix Australia
follow me on Facebook and Instagram@ThermoNikki
I would love to make this recipe. What size spring form pan did you use please?
Easy recipe to follow and made for an impressive dessert. It is quite rich, so I served it with a Vanilla Icecream. I also made it in a springform that was a bit big which made my cheesecake a little flat, so think about the tin size that you use.
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