Preparation

• 1

  Grind the Biscoff cookies fine in a food processor (or use the ready-to-use Biscoff cookie crumbs). Add in the melted butter and sugar and pulse until combined.

• 2

  Transfer into a lined springform pan and push it to the bottom, creating a thick crust and refrigerate.

• 3

  In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.

• 4

  In another bowl whip the cream (40% fat) until peaks form. (Don't overmix or it will be difficult to make the swirls in the end).

• 5

  Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula. You need a sturdy mixture but not too stiff in order to easily make the swirls.

• 6

  Transfer some dollops of the filling onto the crust, using a big spoon.

• 7

  Now take a small spoon to add dollops of spread in between the batter. Continue to do this until all of the batter is transferred to the form and the top is +/- flat.

• 8

  Make a marbled pattern in the cheesecake by putting in a skewer and making swirls in the batter with it.

• 9

  Refrigerate overnight or at least for 8-10 hours.

• 10

  Once your cheesecake is cooled and firm, cut it into small squares and top them off with a Biscoff cookie.