Biscoff cheesecake recipe, with blueberry topping

Name: Biscoff cheesecake recipe, with blueberry topping
Total time: 90 min
Ingredients: 300 g blueberries (frozen or fresh, add less cornflour for fresh); 3 tsp cornflour; 50 g granulated sugar; 1/2 lemon (juice only); 150 g butter (melted); 500 g Lotus Biscoff biscuits (or other speculoos cookies); 600 g cream cheese; 1/2 lemon (zest only); 1 tbsp vanilla extract; 20 g flour (sifted); 100 g granulated sugar; 3 large eggs

www.thelondoneconomic.com

This simple Biscoff cheesecake recipe uses the world famous speculoos biscuits for its base, topped with cream cheese and blueberries.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.

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