The sticky sweet cookie spread flavors the cream cheese, you don’t need much else.
An easy but so delicious cheesecake. Mari Moilanen
The most delicious Christmas cheesecake is made from just a few ingredients.
The sticky-sweet Biscoff spread is a Christmas-sweet, cinnamon cookie paste that you can get in well-stocked supermarkets.
The heavenly delicious taste of cookie paste is delightful, and Biscoff makes one, if not another, easy dessert for end-of-year parties.
The cheesecake is the prettiest of them all. With a quick micron, the paste can be made more runny as needed if you use it for decoration.
Cinnamon cheesecake sweetens the holiday coffee table and is also delicious as a dessert.
Biscoff paste flavors this delicious cheesecake. Mari Moilanen
Cinnamon cheesecake
(for 10 people)
Base:
100 g of butter
200 g of Digestive biscuits
1 tablespoon of cinnamon
Filling:
300 g unflavored cream cheese
300 g of Biscoff paste
2 dl whipped cream
For decoration:
edible flowers and crushed biscuits, e.g. Bastonge or Lotus biscuit (from which Biscoff paste is made)
1. Crush the cookies in the bag with a rolling pin or in a blender. Melt the butter. Mix the butter and cinnamon into the cookie crumbs. Press the dough firmly into a 20 cm diameter springform pan (put baking paper under the crumb base). Chill the base for a quarter in the refrigerator.
2. Prepare the filling by whipping the cream until frothy and mixing the Biscoff paste and cream cheese together with an electric mixer. Add the whipped cream to the cream cheese paste.
3. Pour the filling onto the cookie base and chill in the refrigerator for at least 6 hours, preferably overnight.
4. Decorate with cookie crumbs and edible flowers.