Bakery Style Upside Down Mango Biscoff Cheesecake

Nutrition values are AI-estimated based on ingredients.

• 30 biscoff biscuits
• 90g melted butter
• 300g cream cheese
• 180g whipping cream
• 1 tsp vanilla extract
• 1/3 cup biscoff spread
• 1/2 cup chopped mangoes

1. 1Crush biscoff biscuits and combine with melted butter to form a crust.
2. 2Press the biscuit and butter mixture firmly into the bottom and up the sides of a round baking tin.
3. 3Refrigerate the crust for 20 minutes to set.
4. 4Whip whipping cream until soft peaks form, then add vanilla extract and cream cheese, combining until smooth and creamy.
5. 5Scoop about half of the prepared filling into the set crust and spread evenly.
6. 6Layer diced mangoes and pipe biscoff spread over the first filling layer.
7. 7Add the remaining cream cheese filling on top, covering the mangoes and biscoff spread, and smooth the surface.
8. 8Cover the cheesecake and refrigerate overnight.
9. 9Place a larger, empty round metal cake ring over the filled baking tin, then carefully invert the entire assembly and remove the outer ring to demould the cheesecake.
10. 10Slice and serve the cheesecake.

These instructions are our analysis of the original video. Watch on YouTube →