Baked Biscoff Cheesecake

Baked Biscoff Cheesecake

This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

Not too trickyNot too tricky Freezable recipe
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Preparation time

Cook time

Total time

90

Meal

  • vegan-desserts

Servings

16-20

Ingredients

Base

  • 200g vegan digestive biscuits (eg McVitie’s, some of the supermarket ‘free-from’ and own brands are vegan – check the ingredients first)
  • 200g Lotus Biscoff
  • 170g/¾ cup vegan margarine/spread
  • 1 tbsp coconut oil

Cake

  • 100g/1 cup ground almonds
  • 500g/4¼ cups vegan cream cheese (eg Bute Island, Tofutti, Tesco, Sainsbury’s, Violife)
  • 1 x 400ml tin/1½ cups plus 1 tbsp coconut milk
  • 150g/¾ cup golden caster sugar
  • 6 tbsp plain flour, sieved (use GF if appropriate)
  • 4 tbsp corn flour
  • 250g/1 heaped cup Lotus Biscoff Smooth Caramelised Spread
  • Pinch of salt
  • 1-2 tsp vanilla paste or extract
  • 1 tsp lemon juice (fresh or bottled)

Topping

  • 150g/⅔ scant cup Lotus Biscoff Smooth Caramelised Spread
  • Vegan whipped/squirty cream (optional)
  • Extra Lotus Biscoff (optional)
  • Crushed Lotus Biscoff for sprinkling (optional)
  • Grated vegan white chocolate (optional)

Instructions

Base

  1. Preheat the oven to 150˚C (fan)/300˚F/Gas Mark 2.
  2. Line a loose bottom cake tin (approx. 20cm diameter and 7cm deep) with baking parchment.
  3. Blend all the biscuits until fine or put in a clean tea towel and bash with a rolling pin until smooth.
  4. Gently melt the margarine and coconut oil in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended biscuits in a large mixing bowl.
  5. Empty the mixture into the lined cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.

Cake

  1. Thoroughly blend (using a food processor, blender or stick blender) the ground almonds, cream cheese, coconut milk, sugar, flour, cornflour, lemon juice, salt, vanilla paste and Biscoff spread until smooth.
  2. Take the base out of the fridge and pour the cake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
  3. Fill a deep baking tray with water (around 1 inch). If you are using a cake tin with a loose bottom, make sure it is really securely covered with several layers of foil before placing it into the water.
  4. Cover the top of the cake with foil.
  5. Place the tray with the cake into the preheated oven and bake for 1 hour.
  6. When the cake is ready (it might be a bit wobbly in the middle and this is fine, it will set), take it out of the oven and leave it to cool for an hour before putting it into the fridge to set overnight.

Topping

  1. Once the cheesecake has set, heat the Biscoff spread on a gentle heat for a few minutes until liquid and runny. Immediately pour over the top of the cake, allowing/encouraging some to drip down the sides. Pop back in the fridge to cool/set for 10 minutes before decorating with the optional extras.
  2. Enjoy with vegan cream or ice cream or just as it is!

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