My Secret Biscoff Cheesecake Only 5 ingredients NoBake NoFuss Dream

Instructions:

1. Prepare the Tin: Lightly grease and line the bottom of a 9-inch (23 cm) springform pan with a circle of parchment paper.
2. Crush the Biscuits: Place the Biscoff biscuits into a food processor and blitz until they resemble fine sand. Alternatively, crush them manually using a Ziploc bag and a rolling pin.
3. Melt and Combine: Melt the butter until liquid. Pour the melted butter into the crushed biscuits and mix until the crumbs are evenly coated.
4. Press the Crust: Tip the mixture into the prepared springform pan. Use the flat bottom of a glass or measuring cup to firmly press the crumbs into an even layer across the bottom. Place the base into the freezer while preparing the filling.
5. Soften the Cheese: Ensure the cream cheese is fully at room temperature. Beat the cream cheese in a large mixing bowl on medium-high speed until it is completely smooth, lump-free, and fluffy (about 2 to 3 minutes).
6. Add the Stabilizer: Pour in the entire can of sweetened condensed milk. Mix on low speed until just combined, then increase to medium-high and beat for 1 minute to introduce some air.
7. Melt the Biscoff: Gently melt the Biscoff spread in a microwave (30 seconds, stirring, repeated if necessary) until pourable, ensuring it is only slightly warm, not hot.
8. Incorporate Flavour: Pour the slightly warm Biscoff spread into the cream cheese mixture. Beat the filling on medium speed for 1-2 minutes until the mixture is uniform in colour and texture, scraping down the sides of the bowl.
9. Assemble and Chill: Remove the pan from the freezer. Pour the Biscoff filling evenly over the chilled biscuit crust and smooth the top. Cover loosely and transfer to the refrigerator.
10. Set and Serve: Chill for a minimum of 6 hours, or preferably overnight, until the cheesecake is firm. Briefly warm the sides of the pan with a warm cloth before releasing the springform. Slice cleanly and serve immediately.