No-bake Biscoff cheesecake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1BaseBlitz the biscuits to crumbs, mix with the butter and press into a 20–23 cm springform tin. Chill while you make the filling.
2. 2FillingBeat the cream cheese, icing sugar and vanilla until smooth. Warm 250 g of the spread for 20 seconds in the microwave until loose and beat it in.
3. 3CreamWhip the cream to soft, floppy peaks — not stiff — and fold it into the cheese mixture in three additions.
4. 4SetSpread over the base, level the top and refrigerate at least 6 hours or overnight.
5. 5TopMelt the remaining 100 g spread, pour over the top and tilt to cover. Scatter the crushed biscuits. Chill 20 minutes more before cutting.