I make something that I call my leftover cheesecake, which is basically a biscuit base and then a mixture of all the quark, cream cheese, buttermilk and cream that I have left in the fridge, add some eggs, sugar and cornflour and whack it in the oven and an hour later you have a beautiful cheesecake! This is where this recipe has come from and since it’s November I thought I’d make it taste of winter!
120g Biscoff Biscuits
60g Unsalted Butter
150ml Double Cream
3 medium Eggs
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
Peel of 1 Orange
60g Dark Soft Brown Sugar
Put the Biscoff biscuits in a freezer bag and bash them with a rolling pin or a pan until you have fine crumbs (you can do this in a food processor as well). Melt the butter and combine the biscuit crumbs and the butter.
I’ve baked the cheesecake on a perforated baking tray, on a reusable baking mat, in a 20cm baking ring but a 20cm spring form tin will do just as well. If you’re using a spring form tin, don’t forget to grease and flour it to make sure that the cake pops out without a problem after baking. Press the wet crumb mixture into the bottom of the tin or baking sheet. I found this to be easiest using a flexible spatula. You want to make sure that there are no holes in the biscuit base and it’s pressed in really tightly. Put the prepared biscuit base into the fridge while we prepare the cheesecake filling.
Preheat the oven to 180 degree C (Fan 160 degree C).
Put the cold cream and the vanilla extract into a large mixing bowl and whip it to soft peak stage. You don’t want to go any further, otherwise you might over whip it when you mix the rest of the ingredients in later. Then add the quark (if you can’t get hold of quark cream cheese will do as well), the eggs, cornflour, sugar and the spices and combine everything well. Then add the zest of one orange and fold it into the mixture as well. Put the cheesecake filling into the prepared tin and level it off, before putting it in the oven for about 50-60 minutes (if you’re using a spring form tin you might have to increase the baking time slightly). The cheesecake can still be a tiny bit wobbly in the middle when you take it out. If it gets too dark just cover it with a bit of kitchen foil and put it back, that’ll prevent it from browning any further! Let the cheesecake cool down completely.
Preheat the oven to 200 degree C (Fan 180) and put the blackberries and the dark soft brown sugar into a baking tin. Bake them for about 15 minutes until the sugar has dissolved and mixed into the juices of the blackberries to create a lovely thick syrup. Then pour the warm blackberries over the cheesecake and serve immediately or let it sit in the juices and syrup for a bit (but be careful, the biscuit base might get a bit soggy).