Biscoff Cheesecake in the Forest (-20°C/-4°F)

Описание: INSTRUCTIONS:
1. Crush 1 package (approx. 250 g) of Lotus Biscoff biscuits in a bowl.
2. Add 120 g melted butter to the biscuit crumbs and mix until combined.
3. Line the sides of the cake pan with Biscoff biscuits and press the biscuit mixture firmly into the bottom of a springform pan.
4. For the filling, whip 300 ml heavy cream until stiff peaks form.
5. In another bowl, beat 2 × 200 g cream cheese until smooth.
6. Add 120 g powdered sugar and 150 g thick toffee sauce. Mix until smooth.
7. Gently fold the whipped cream into the mixture using a spatula.
8. Pour the filling over the biscuit base and smooth the surface.
9. Let it set briefly, then spoon 50–100 g toffee sauce on top and spread lightly.
10. Let it set again and add dollops of Biscoff spread (approx. 100–150 g) on top. Swirl with a spoon to create a marbled effect. I warmed the spread slightly to make this easier.
11. Let the cake set in the refrigerator overnight.
12. Decorate and serve.

The comment “Japanese cheesecake isn’t a real cheesecake” came up often enough that it finally motivated me to make a proper Biscoff cheesecake. At the same time, this was my first cheesecake of the winter—and it’s already February. Might need to pick up the pace a bit 😏

I saw this recipe on Facebook already last summer and saved it back then as a winter 2026 cake option. A straightforward, honestly sweet cake—where cream cheese is actually the healthiest ingredient in the recipe. It’s sweet as can be, but still less sweet than last winter’s Snickers cheesecake.

The cream cheese didn’t seem to enjoy the freezing temperatures, though—or maybe it just turned runny from even minimal mixing. Either way, I lost my patience trying to get the cheesecake to set properly, so I froze it overnight and turned it into an ice cream cake instead.

I’ll probably test this again indoors and cut the amount of whipping cream in half. Maybe with those changes it would stay a proper cheesecake. That said, this version disappeared pretty fast as it was 🤤

Thanks for the great recipe, Sciardac 🙏👨‍🍳

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