Apologies! I fully intended to get this recipe typed up yesterday and published this morning but a certain baby of mine decided that all week sleep is for the weak therefore I could barely think straight never mind write a blog post.

So, both boys are napping (win!) and I'm taking the opportunity to quickly type up the last recipe in my Biscoff Week series. Have you see my posts on Biscoff Cupcakes and Biscoff Brownies?

A wee while ago I was scrolling through Instagram when I saw a post from Jane's Patisserie on Biscoff Cheesecake and I just knew I needed to make it. I used her recipe but made a few adjustments to it and oh my, this cheesecake is the nicest thing I have ever eaten. It's light and creamy, with a little bit of crunch and has set the bar for future cheesecakes ridiculously high. I gave a friend some of it and sent half of it into work with Tom as there is no way we could have eaten the whole thing and thankfully everyone loved it. I'm always wary of people's reactions to my bakes but I think this is one that I will make time and time again.

Biscoff Cheesecake

I couldn't resist including this photo. He looks a tad guilty haha!

Nothing beats baking something delicious and then seeing the recipients face as they tuck into a slice (or two) of cakey goodness.

Over the summer we had my parents and two of my brothers come to visit. They had been down in London as it was Stephen's graduation then decided to come on up to Leeds and spend a few days with us (or more Ethan) before flying back to Belfast. I wanted to make Stephen a nice cake to celebrate finishing a long year in London gaining his PGCE but the big sister in me also wanted to make sure he had some nice home baking to enjoy as you don't get that in student halls.

I haven't made a Bundt in ages and my tins are just sat in the cupboard gathering dust so I decided now was the perfect time to whip one out and remind myself why I love these tins so much. Gosh, typing up this post is making me want to bake another one, maybe for the weekend, hmmm....

Anyway! My go to website for Bundts is always Dollybakes blog where she has made Bundts in almost every flavour combination available. I decided to fiddle with her recipe for a Toffee Choc Bundt and adapted it to suit the use of Biscoff spread instead. All I can say it oh my! I could have easily face planted this whole cake, it was scrumptious.

Stephen loved it too and between all of us we made good work of demolishing this cake over the 4 days that my family stayed with us.

Congrats on qualifying as a teacher Stephen, finally Tom has someone else to talk shop with haha...


Biscoff Bundt