Ingredients
Ingredients
The Crust
250g McVitie’s Cookies (Digestive Biscuits)
100g Melted Butter
The Cake Batter
500g Cream Cheese (Room Temperature)
80g Sugar
5 Eggs
100g Whipping Cream
20g Flour
15g Speculoos Emulco (Flavoring)
The Topping
100g Biscoff Spread (Melted)
Biscoff Cookies (for decoration)
Directions
Method
- Mix Cream Cheese Base:In a mixing bowl, pour in the 500g cream cheese and 180g sugar. Mix until dissolved and smooth.
- Add Thickeners & Eggs:Add the 20g flour and 5 eggs. Mix well until fully combined (“dissolved together”).
- Finish Batter:Pour in the 100g whipping cream and 15g Speculoos Emulco. Mix until the batter is uniform in color and texture. Set aside.
- Prepare Crust:In a separate bowl, combine the 250g McVitie’s cookies (crushed) and 100g melted butter. Fold them together until the crumbs are coated.
- Assemble:Pour the crust mixture into your cake mold and press it down to form the base. Pour the prepared cake batter on top of the crust.
- Bake:Prepare a water bath (place the cake tin inside a larger tray filled with hot water). Bake at 170°C for 20 minutes.
- Decorate:Once baked and slightly cooled, spread the 100g Biscoff Spread over the top. Finish by arranging Biscoff cookies on top as decoration.
