BISCOFF CHEESECAKE save this recipe!
I love a creamy delicious raw cheesecake (who doesn’t?) and this baby is made with biscoff, cashews and will leave you wanting more
100g almond meal
30g maple syrup
70g biscoff spread, melted
170g raw cashews, soaked
1 can coconut cream (400ml)
70g maple syrup
30g biscoff spread
Extra biscoff, melted
In a bowl, combine the base ingredients and mix until sticky. Add a little water if needed and press into a cake pan lined with baking paper. It helps to add a second layer of paper on top and press it down with a heavy glass. Place in the freezer while you prepare the next step.
In a blender, combine the ingredients for the filling. Blend until creamy & smooth. Pour this on top of the base layer and return to the freezer to set. I like to leave it overnight for best results – I would recommend 4 hours minimum.
Once the cheesecake is set, add the toppings. I melt the biscoff and pour it over the cake, spread it over the cake with the back of a spoon and sprinkle with crushed biscoff biscuits.
I soaked my cashews in hot water for about 4 hours, sometimes I speed soak in boiling water for 1 hour but the longer the better.
I use a can of coconut milk but I scoop out the thick creamy part from the top and I try to use minimal liquid. The filling mixture should be very thick but pourable.
Store in a container in the fridge for up to 4 days or in the freezer for longer. I store them in the freezer and let it thaw at room temperature for about 30 mins so it softens before serving.
I used a round 21.5cm x 21.5cm tin
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