Baked Biscoff Cheesecake

Base

1. Preheat the oven to 150˚C (fan)/300˚F/Gas Mark 2.
2. Line a loose bottom cake tin (approx. 20cm diameter and 7cm deep) with baking parchment.
3. Blend all the biscuits until fine or put in a clean tea towel and bash with a rolling pin until smooth.
4. Gently melt the margarine and coconut oil in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended biscuits in a large mixing bowl.
5. Empty the mixture into the lined cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.

Cake

1. Thoroughly blend (using a food processor, blender or stick blender) the ground almonds, cream cheese, coconut milk, sugar, flour, cornflour, lemon juice, salt, vanilla paste and Biscoff spread until smooth.
2. Take the base out of the fridge and pour the cake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
3. Fill a deep baking tray with water (around 1 inch). If you are using a cake tin with a loose bottom, make sure it is really securely covered with several layers of foil before placing it into the water.
4. Cover the top of the cake with foil.
5. Place the tray with the cake into the preheated oven and bake for 1 hour.
6. When the cake is ready (it might be a bit wobbly in the middle and this is fine, it will set), take it out of the oven and leave it to cool for an hour before putting it into the fridge to set overnight.

Topping

1. Once the cheesecake has set, heat the Biscoff spread on a gentle heat for a few minutes until liquid and runny. Immediately pour over the top of the cake, allowing/encouraging some to drip down the sides. Pop back in the fridge to cool/set for 10 minutes before decorating with the optional extras.
2. Enjoy with vegan cream or ice cream or just as it is!