Thursday, 5 November 2015

Biscoff Peanut Butter Oreo Cheesecake

Calling all Biscoff and peanut butter lovers! This recipe is perfect for you!

Serves 12
200 grams digestive biscuits crushed (you can use Lotus Biscoff or Oreos if you prefer)
80 grams unsalted butter (melted)
360 grams philadelphia cream cheese (full fat)
300 ml double cream or whipping cream (lightly whipped)
1 jar (380-400g) of Biscoff biscuit spread, original or crunchy
2  1/2 tablespoons of cold water
2  1/2 teaspoons of gelatin
1-2 packets of peanut butter Oreos
Extra cream for decorating (optional) 

  • Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Put the crushed  biscuits in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. Refrigerate while you make the cheesecake mixture.
  • You can use 1 or 2 packets of Oreos, up to you. Cut 12 Oreos into halves and place them in a airtight container for decoration later. Cut the rest of the Oreos into small pieces.
  • Put 2 1/2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside.
  • In a large bowl whip the philadelphia cheese until smooth.
  • Add in the dissolved gelatin and mix well.
  • Add the Biscoff spread and mix till well combined.
  • In another small bowl whip the cream till soft peaks (make sure not to over whip the cream) Gently fold the cream into the cream cheese mixture till combined.
  • Depending how you want the cheesecake to look inside, you can just fold in the pieces of Oreos into the mixture and just pour the mixture onto the biscuit base. Or if you a want a neat layer of Oreos in the middle like in the picture, divide the mixture into two equal bowls. Pour one bowl of cheesecake mixture onto the biscuit base, spread and smooth it out with a angled blade pallet knife. 
  • Place the Oreos on top leaving about a centimetre away from the edge and carefully pour the other bowl of cheesecake mixture on top. Spread and smooth out the mixture evenly with a palette knife trying not to move the Oreos below.
  • Chill for 4-5 hours, ideally overnight.
  • Remove from tin. Cut into 12 pieces. Decorating with cream, Oreos and biscuit crumbs.

  • Enjoy! :) xx

    If your not a fan of Oreos you can leave them out, taste just as good :)