TIERRA VERDE — Want to fall in love all over again?
Try this Biscoff version of cheesecake, which is both rich and flavorful.
Thanks to David Weiss of Tierra Verde's Alsatian French Bistro, we have a recipe that Golden Girls will go crazy for!
material
30 Biscoff biscuits
4 tablespoons melted butter
1 1/2 cups (340g) cream cheese
1/2 cup Biscoff spread
1 cup whipped cream (1/2 cup whipped cream, beaten until stiff peaks form)
1/2 cup Biscoff spread (on top)
process
Crush 22 biscuits into small pieces and mix with the melted butter until the mixture resembles moist sand.
Next, place the remaining biscuits around the edge of a 6-inch springform pan and press the biscuit-butter mixture into the bottom of the pan. Refrigerate while you prepare the filling.
In a mixing bowl, mix together the cream cheese, biscuit spread and whipped cream until smooth and creamy.
Pipe the cheesecake filling onto the set biscuit base and spread it into an even layer using an offset spatula.
Refrigerate the cheesecake for at least 6 hours or overnight to set.
Spread the Biscoff evenly.
