Chill the cheesecake in the refrigerator for at least ... Use parchment cake pan side liners to line the sides of the pan. Add Biscoff Cookies into a food processor and run on pulse until you ...

Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes. To make the filling, beat the cream cheese and speculoos ...

This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee. Preheat the oven to 160C/140C Fan/Gas 2½.