Baked Cinnamon Swirl Cheesecake

Prep: 20 mins Bake: 45–50 mins Cool + Chill: 3–4 hrs

Serves: 8–10

Ingredients:

• 250 g Biscoff biscuits

• 100 g unsalted butter (or 100 g vegan butter / coconut oil)

Method:

1. Crush 250 g Biscoff biscuits into fine crumbs (use a food processor or rolling pin).

2. Mix in 100 g melted butter (or vegan butter) until evenly coated.

3. Press the mixture firmly into a 20–23 cm lined springform tin.

4. Chill in the fridge while making the filling.

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Cheesecake Filling

Ingredients:

• 400 g cream cheese (or 400 g silken tofu, drained and blended smooth)

• 150 ml double cream (or 150 ml vegan double cream / coconut cream)

• 100 g icing sugar

• 2 tbsp cornflour

• 2 tsp vanilla extract

• 1½ tsp ground cinnamon

• 2 tbsp Biscoff spread (optional but lovely)

Method:

1. Preheat oven to 160 °C (140 °C fan).

2. In a blender or large bowl, combine 400 g cream cheese (or silken tofu), 150 ml double cream (or vegan cream), 100 g icing sugar, 2 tbsp cornflour, 2 tsp vanilla, 1½ tsp cinnamon, and 2 tbsp Biscoff spread.

3. Blend or whisk until completely smooth and creamy.

4. Pour the mixture over the chilled biscuit base and smooth the top.