I’m excited to share my first recipe with all of you, something that until recently I hadn’t tried making myself. During lockdown, I think like many others, I have started to bake a lot more than usual and I’ve enjoyed making things that are new and exciting. So, I’m extremely overjoyed to be sharing this recipe with you!
- 300 g Biscoff Biscuits
- 125 ml Coconut Oil (melted)
- 240 g Raw Cashews
- 1 tsp Vanilla Extract (optional)
- 110 ml Maple Syrup
- 160 ml Full-fat Coconut Milk
- 1/2 tsp Sea Salt
- 60 ml Olive Oil
- 40 ml Lemon Juice
- 100 g Biscoff spread (optional)
- 75g Biscoff Spread
- Biscoff Biscuits
- Whipped cream
- Add cashew to a bowl and cover with boiling hot water, leave uncovered for an hour. Then drain thoroughly. Also, line a baking tray or pie dish with parchment paper.
- In the meantime, make your Biscoff crush by adding Biscoff biscuits and coconut oil to a food processer. Once the mixture sticks together and the biscuits have crumbled, press the crush mixture into the parchment-lined dish until uniformly flat. Set crust in fridge to set.
- Add your drained cashew nuts, vanilla, maple syrup, coconut milk, sea salt, oil, lemon juice and Biscoff spread to a high-speed blender. Blend on high until the mixture is creamy and smooth, scraping down sides as needed.
- Taste and adjust flavour as needed, adding more lemon for brightness, salt for flavour balance, or maple syrup for sweetness.
- Pour filling over the crust and tap on the counter to release air bubbles, then with a tooth pick swirl in the Biscoff spread.
- Cover lightly with plastic wrap, and then seal the top with foil. Freeze for 4-6 hours, or until completely set and firm.
- When ready to serve, set out cheesecake (to thaw briefly) and decorate with remaining Biscoff biscuits and whipped cream. You can also melt the the Biscoff spread and drizzle on top.
- Store leftovers in the freezer for up to 3 weeks. Defrost in the fridge before serving.
I hope you enjoy making and eating this cheesecake as much as I did!
Love Sharuni x