Biscoff, Brownie & Cherry Cheesecake

You’ll need

serves 8

Brownies

100 g good quality dark chocolate

100 g unsalted butter

65 g plain flour

30 g cocoa powder

35 g white chocolate

35 g milk chocolate

2 large eggs

195 g caster sugar

¼ tsp salt

½ tsp instant coffee

Cheesecake

1 pack of double chocolate chip cookies

90 g unsalted butter

400 g full fat cream cheese

200 g mascarpone cheese

200 ml whipping cream

1½ tsps vanilla bean paste

100 g icing sugar

Toppings

5 tbsps Biscoff spread

4 tbsps maple syrup

10 Biscoff biscuits

20 Dark Cherries

Start by making the cheesecake so it can set in the fridge

1. in a blender blitz together the cookies with the melted butter and then press into your cheesecake tin base

2. Then in a mix bowl whip the cream until slightly stiff before folding in the cheeses, icing sugar and vanilla paste. Whisk until you have a stiff texture. Spread this mix evenly over your base and set in the fridge until ready to serve (approx. 3 hours)

3. For the Brownies take a heat proof bowl place over a pan of gently simmering water adding the butter and dark chocolate to the bowl as it starts to melt add the salt and coffee.. once completely melted set aside

4. In another mixing bowl whisk the eggs with the sugar until they reach the ribbon stage, a creamy texture that forms ribbon shapes when your pour it.

5. fold in the melted chocolate mix and then fold in the flour and cocoa powder

6. Chop up the milk and white chocolate into chunks and stir those in too.

7. Line a baking tin with greaseproof paper and in a preheat oven to 160c bake for approx. 25 mins

8. When the brownies are done allow to cool properly before cutting into bite size squares

9. To make the biscoff caramel simply mix the spread with the maple syrup

10. To decorate the cheesecake top with the brownie pieces, cherries (make sure the stones are taken out) crushed biscoff and drizzle over that caramel.