Guest Chef Steven’s Favourite Recipe: Coffee, Biscoff and Chocolate Cheesecake

Guest chef Steven Carter-Bailey, finalist of the Great British Bake Off 2017, has provided the Festival with some if his favourite recipes. Here we have:

Coffee, Biscoff and Chocolate Cheesecake

For the base;

  • 250g Digestive biscuits
  • 100g Unsalted Butter – melted
  • 1 Heaped dessert spoon of Biscoff (optional)

For the cheesecake mix;

  • 300ml Double cream
  • 1 tsp Vanilla extract
  • 400g Full fat cream cheese
  • 200g Mascarpone cheese
  • 200g Biscoff
  • 175 Icing sugar
  • 2 tsp Instant coffee dissolved in a little water
  • 25g Dark chocolate – grated


  1. Blitz the biscuits in a food processor until they resemble fine crumbs. Add the butter and BIscoff and blitz to combine. Spread the mix evenly over the base of a 23cm spring form cake tin and use a spoon to press it down gently. Refrigerate until cool.
  2. Whip the cream to soft peaks.
  3. In a separate bowl combine the cream cheese, mascarpone, Biscoff, icing sugar, vanilla and dissolved coffee.
  4. Fold the whipped cream into the mix and spread this evenly over the biscuit base, using a palette knife to smooth the top.
  5. Grate over the chocolate and refrigerate for a minimum of 2 hours, or overnight.
  6. To remove from the tin, warm the sides gently with your hands and unclip the latch. Transfer the cheesecake to a serving plate, slice and serve.

Posted May 25, 2018 in: Food and drink by admin

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