Recipe
Crust :
250g Lotus Biscuits , ( reserve 1 whole cookie and 2 Tbs of ground for topping )
70g unsalted butter, melted
Cheesecake :
300ml heavy cream, cold
500g full-fat cream cheese, room temperature
200g Lotus Biscoff spread
50g icing sugar
1/2 tsp vanilla extract
Topping:
150g Biscoff spread, melted
The reserved ground Biscoff and 1 whole one to decorate
Crust
Line the bottom of a 8 inch cake pan with parchment paper.ground the all the cookies but one . Reserve 2 Tbs and add the melted butter to the rest. Mix well and press down in the mold . Refrigerate
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside in the fridge.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese ,biscoff spread , icing sugar and vanilla together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat the cream cheese, till you have a nice fluffy mixture .
fold the whipped cream into the cheese mixture using a spatula! Be gentle so you don’t deflate all the air in the whipped cream.
Pour your cheesecake filling into your mold . Cover and refrigerate for at least 8 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Pour the melted spread ( 30 seconds in the microwave should do it ) on the cheesecake. When it stops dripping, you can sprinkle with the reserved ground Biscoff around the cake ! Place the whole cookie in the middle . Refrigerate for another hour before serving .
Негізгі бет No bake Lotus Biscoff Cheesecake recipe-easy Biscoff cheesecake
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