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Arctic Coffee Cheesecake

Your coffee break transformed into a cheesecake. A base of crushed Biscoff biscuits and a latte top, this set cheesecake is a delicious break from the standard.

Serves

10-12

Preparation time:

15 minutes

Setting time

3 hours to set

Ingredients

You’ll need:

250g Biscoff biscuits
80g butter, melted
6 sheets of gelatine (or vege-gel, enough to set 1.5pt of liquid )
1 carton Arctic Iced Coffee Latte
400g cream cheese
400g mascarpone
3 tbsp icing sugar

Serve with cream, chocolate sauce and extra biscoff biscuits.

What to do:

Step 1

Put the biscuits into a blender and whizz to fine crumbs. Pour in the melted butter and blend again.

Step 2

Tip the mixture into a lined, spring form 23cm tin and press down evenly and firmly. Refrigerate while you make the topping.

Step 3

Put the gelatine in a bowl of water and allow to soak for 5 minutes. Pour the Arctic coffee into a saucepan, squeeze out the gelatine and add to the pan. Heat slowly, while stirring, until all the gelatine has dissolved. Do not let it boil.

Step 4

In a bowl, beat together the cream cheese, mascarpone and icing sugar, then beat in the Arctic Iced coffee mixture until smooth and well combined.

Step 5

Pour the cheese mixture over the biscuit base. Spread to level and refrigerate for 3-4 hours to set.

Step 6

Serve with cream, chocolate sauce and extra biscoff biscuits.

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