Tarta de queso con crema de galleta Biscoff

Ingredientes

• 150 g Biscoff cookies
• 85 g unsalted butter (+ extra for greasing)
• 180 g ricotta cheese
• 85 g full fat cream cheese
• 25 g caster sugar
• 100 g smooth Biscoff spread + extra for the topping

Preparación

1. 1

   Grease a 6 inch springform pan (Note 1) and line with greaseproof / parchment paper.

2. 2

   Blitz the Biscoff biscuits into fine crumbs in a food processor or put them into a plastic bag and bash with a rolling pin.

3. 3

   Melt the butter on a low heat on the stove or in the microwave and stir in the Biscoff crumbs.

4. 4

   Pour the butter and crumb mixture into the springform pan and press down with the back of a large spoon until firm.

5. 5

   Whip the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.

6. 6

   Add the sugar and Biscoff spread and continue to mix until incorporated.

7. 7

   Spoon the mixture onto the Biscoff biscuit base and use the back of a spoon to smooth out any uneven patches.

8. 8

   Optional: Warm a couple of tablespoons of Biscoff spread on the stove or in the microwave and drizzle onto the top of the cheesecake. You can also use a piping bag for this.

9. 9

   Place the Biscoff cheesecake in the fridge to chill overnight (or for a minimum of 6 hours).