NO-BAKE BISCOFF CHEESECAKE!

A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.

Okay so I am a little obsessed with Cheesecake as you might have noticed… But theres nothing wrong with that? Right? Anyway… This is utterly delicious and different to my other cheesecakes – the Biscoff Spread creates a delicious spiced cookie flavour compared to the sweetness of the others on my blog.


Baca Juga

This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. Its utterly scrumptious! I always get a little confused as to whether there is any different between Speculoos, Lotus, or Biscoff, but the fact that even my local supermarkets in the UK sell something similar at least makes me very happy.

Ingredients
Biscuit Base

  • 300 g Lotus/Biscoff Biscuits
  • 125 g Unsalted Butter/Stork (melted)

Cheesecake Filling

  • 500 g Cream Cheese (full fat)
  • 100 g Icing Sugar
  • 250 g Biscoff Spread (smooth/crunchy)
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream

Decorations

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 125 g Biscoff Spread
  • Biscoff Biscuits

Instructions

  1. Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.
  2. With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
  3. Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race).
  4. Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
  5. .............................


Read more please visit : www.janespatisserie.com

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