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5 ingredient Biscoff cheesecake for Shavuot

A deliciously simple cheesecake made using Stork and Biscoff biscuits.

 

BB

Ingredients

For the base:

150 g Biscoff biscuits

60 g Stork vegan baking block

For the filling:

100 g biscoff spread

500 g vegan cream cheese

30 g icing sugar

Instructions

1

Crush the Biscoff biscuits into a fine, crumbled texture.

2

3

Melt the Stork margarine, then mix with the biscuits.

4

Tip mixture into a springform pan, flatten, and leave to set in the fridge for 20 minutes.

5

Combine and blend the filling ingredients.

6

Once the base has set, pour filling over and smooth.

7

Leave to set in the fridge overnight.

8

To decorate, melt Biscoff and smooth over the top. Crumble and add biscuits as you please!

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Jewish Vegetarian Society
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