Kitchen COMFORT

Old and new favourites to whip up for family and yes, they'll want more!

Mini Biscoff cheesecake jars

PREP & COOK TIME 1 HOUR 5 MINUTES

SERVES 4 

• 170g Biscoff biscuits, plus extra, crushed, to decorate
• 75g butter, melted
• 3 tablespoons Biscoff spread TOPPING
• 1 cup (190ml) cream
• ½ cup (70g) icing sugar
• 400g cream cheese

1 Crush biscuits using a food processor or by putting the biscuits into a bowl and bashing with a rolling pin until they form fine crumbs. Stir in melted butter. Press mixture into four glass jars/ramekins (see tip) to form the base and put in the fridge until required.

2 To make the topping, pour cream into a large bowl and whisk until soft peaks form. In a separate bowl, whisk icing sugar and cream cheese until fully combined. It may go runny before thickening, but that’s fine. Fold whipped cream into the cream cheese mixture. Spoon this topping over cheesecake bases and level the mixture to create a neat layer.

3 Loosen Biscoff spread by heating it in a small bowl in the microwave for 30 seconds. Pour it over each of the cheesecakes to form the topping. Decorate with some crushed biscuits and chill for at least 45 minutes before serving.

Smoked salmon filo cups

PREP & COOK TIME 30 MINUTES

MAKES 10