My family love Biscoff and it’s such an autumnal flavour I thought I would make a cheesecake with a biscuit base made out of them. The maple and walnut topping pairs beautifully with the crunchy cinnamon flavoured base. This is so quick and easy to make it’s spooky! Happy Halloween folks!
For the base
200g Biscoff biscuits
For the topping
500g cream cheese
6 tablespoons maple syrup plus more for drizzling
Cup of walnuts – drizzle of maple syrup
Crunch up your Biscoff biscuits into crumbs. I do this with a rolling pin, putting the biscuits in two sandwich bags but you can do this in a blender if easier.
Add your butter to a saucepan and pour in the biscuit crumbs and stir to combine.
Line and grease a loose bottomed cake tin and press your crumbs into it to form the base. Now chill for half an hour or so in the fridge while you whip up the topping.
In a large mixing bowl whip together your cream cheese and 6 tablespoons of maple syrup. Remove base from fridge and spread on the topping. I like to leave overnight but 3-4 hours would be ok.
Line a baking tray with greaseproof paper and sprinkle on your cup of walnuts and drizzle over some more maple syrup and ensure all the walnuts are coated. Bake in the oven on 180C / 160C fan for 10 minutes.
Remove walnuts from oven, allow to cool and sprinkle on your cheesecake.
Fact: It may be a coincidence that walnuts look like miniature brains but research has shown them to be good for brain function. I sprinkle them on cheesecakes, cereal and chop them up in granola bars.