Great British Food - Christmas 2025

Recipes extracted from Comfort by Jon Watts, published by Bloomsbury. Photography by Andrew Burton. Biscoff Cheesecakes These indulgent cheesecakes aremade with the popular biscuit spread. Enjoy themstraight away, ormake in advance and keep in the fridge for up to three days. You canmelt Biscoff in a saucepan over a very lowheat, or in amicrowave (give it five-second blasts, stirring and checking the consistency between each). Serves: 6 Prepare: 25minutes For the base: 200g caramelised biscuits, such as Lotus 50g butter, melted For the filling: 100ml double cream 300g creamcheese 200g caramelised biscuit spread, such as Biscoff 120g icing sugar To serve (optional): Whipped cream 40g caramelised biscuit spread, such as Biscoff, melted (see recipe introduction) 1. Start with the base. Place the biscuits in a sandwich bag, close the top, then use a rolling pin to smash them into small pieces. Pop the crushed biscuits into a bowl, pour in the melted butter and mix well. 2. Divide half the buttery biscuit crumbs between 6 glasses, bowls or ramekins. Press it down slightly, but not firmly. 3. Now for the filling. In a mixing bowl, whip the double cream to stiff peaks. (When you lift the whisk, it should leave a peak that points straight up and does not flop over.) 4. In another large mixing bowl, mix the cream cheese, biscuit spread and icing sugar, then use an electric whisk to beat the mixture until smooth and thick. Beat in the whipped cream. 5. Divide half the filling between the glasses or ramekins over the top of the buttery biscuit base. Repeat the layers of biscuit and filling. 6. Serve them with whipped cream and a drizzle of melted biscuit spread, if you like. “Enjoy themstraight away, ormake in advance and keep in the fridge for up to three days” RECI PES | JON WATTS greatbr i t ishfoodawards.com 92