layered with Biscoff cookies in mason jars for an easy dessert (refrigerate for 4 hours to soften–yum!

I've never been a big fan of the little biscoff coffee biscuits you get with coffee in Europe sometimes, I've always found the flavour nice but the biscuits just a little dry and underwhelming. WHEAT Flour, sugar, vegetable oils (palm*, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt, cinnamon, emulsifier (SOYA lecithin).A delicious Belgian chocolate bar with the unique caramelised taste and crunchiness of the iconic Lotus Biscoff biscuit. This cheesecake is also slightly shallower than some of my other ones (to keep it affordable), but still has the perfect ratio of biscuit base vs cream filling vs topping. REAL BELGIAN CHOCOLATE - Our Biscoff chocolate bars are made from real Belgian chocolate, Rainforest Alliance certified. Wheat Flour, Sugar, Vegetable Oils (Contains One or More of Soybean Oil, Sunflower Oil, Canola Oil, Palm Oil), Brown Sugar Syrup, Sodium Bicarbonate (Leavening), Soy Flour, Salt, Cinnamon, Soy Lecithin (Emulsifier).

Though it whipped up well, I didn’t notice a significant difference in the way the final product held up, so I decided this extra step probably wasn’t necessary.Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process. Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter than the ones in the pictures. An enterprising Belgian mum created her own recipe and entered it in a competition for a TV show: The Inventors.

The reason is simple; some food processors cannot do the job very well for this kind of biscuit because they need liquid to function well. Our biscuits are made with RSPO certified palm oil, they contain no artificial colours or added flavours.

With its rich and smooth texture, it's the perfect addition to your morning toast, afternoon snack, or even as a delicious dessert topping.

To control the result, add the biscuit crumbles gradually and check the consistency after it’s mixed well. Enjoy the delicious caramelised taste and crunchiness of Biscoff with every bite of our irresistible Biscoff chocolate bar. This is a shallower cheesecake than I usually make but I’d still recommend this 7″ tin, which will give you plenty of room and is very easy to use.However, if you want this homemade Biscoff cookie spread to be thicker, add more Biscoff biscuits to the food processor.