Biscoff Basque Cheesecake
Photography by Sarah Tuck.
If you haven’t tried Biscoff, you need it in your life! It’s a tantalising spread that blends caramel, warm spices and toasty biscuits redolent of speculoos, the traditional Belgian/Dutch cookie. Perfect in this rich, creamy cheesecake.
Serves: 8
INGREDIENTS
500 grams cream cheese, at room temperature
150 grams caster sugar
1 tablespoon custard powder
250ml cream
250 grams smooth Biscoff spread
3 large eggs, lightly whisked
1 teaspoon vanilla extract
¼ teaspoon sea salt
EQUIPMENT: Grease a 20cm springform cake tin and line fully with baking paper, pleating it to fit around the sides. Make sure the paper comes 1cm above the rim of the tin.
METHOD
Preheat the oven to 190°C fan bake.
Put the cream cheese and sugar in a food processor and blitz until completely smooth. Stir the custard powder and 2 tablespoons of the cream together until smooth. Add to the cream cheese mixture along with the rest of the cream and all the remaining ingredients. Process until well combined but don’t over-mix or you will add too much air into the mixture.
Pour the batter into the tin and bake for 30-40 minutes, until it’s dark brown on top and puffed up, but still has a slight wobble in the centre. Leave to cool completely in the tin. The cheesecake with fall quite dramatically as it cools. Gently peel off the baking paper, then slice into wedges to serve.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!