Ingredients: |
Ingredients: Biscoff Crust
• 250 gr (9 oz) Biscoff Cookies
• 120 gr (1/2 cup) Unsalted Butter - melted
Biscoff Cheesecake
• 500 gr (18 oz) Cream Cheese - at room temperature
• 240 ml (1 cup) Biscoff Spread - or cookie butter, melted
• 1 1/2 teaspoon Vanilla Extract
• 75 gr (3/4 cup) Icing Sugar
• 240 ml (1 cup) Thickened / Heavy Cream - min 30% fat
Biscoff Swirl & Topping
• 80 ml (1/3 cup) Biscoff Spread - or cookie butter, melted
• 6 Biscoff Cookies - optional
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Directions: |
Directions:Biscoff Crust
•Prepare a 9 inch / 22 cm Springform Pan by lightly greasing the bottom and sides and lining the bottom with baking paper.
•Crush the Biscoff Cookies into very thin crumbs in the food processor (see note 1). Melt the Butter and combine the two in a bowl. Mix the crumbs and melted butter until it resembles the consistency of wet sand.
•Pour the mixture into the prepared springform pan. Using a small offset spatula or bottom of a cup, press the crumbs to line the base of the pan until even and very well packed. Place in the fridge to set.
Biscoff Cheesecake
•In a large bowl, place the room temperature, very soft Cream Cheese, Vanilla and melted Biscoff Spread. Mix for two to three minutes with a hand mixer or in a stand mixer until very smooth and no lumps remain.
•Sift in the Icing Sugar and mix on slow speed until incorporated. Set aside.
•In a separate bowl, whisk the Cream until it reaches soft to medium peaks.
•Pour the whipped cream into the Cream Cheese mixture. With a hand mixer (or stand mixer with whisk attachment), mix on medium speed for about 1 to 2 minutes or until the mixture starts to thicken (see note 2).
Biscoff Swirl
•Melt the Biscoff Spread until very liquid.
•Pour half of the Biscoff cheesecake mixture over the chilled crust and spread it around until flat. Drizzle half of the melted Biscoff Spread and swirl it into the cheesecake mixture with a skewer or small knife.
•Repeat the process with the second half: pour over the rest of the cream cheese mixture. Drizzle with the rest of the melted Biscoff Spread and use a skewer to create a swirl pattern (see note 3).
•Place the cheesecake in the refrigerator to set for at least 3 hours, preferably overnight.
•Once chilled, completely set and ready to serve, carefully remove the cheesecake from the springform pan. Optionally, cut some Biscoff Cookies into large pieces and press them around the edges of the cheesecake to create a ring (see note 4).
Notes:
1. If you don't have a food processor, you can crush them by hands. Place the cookies in a sealed bag and use a rolling pin to crush them.
2. The mixture should have the consistency of whipped cream that has reached stiff peaks. If it starts to look a little bit grainy, you have over-mixed it.
3. Making the cheesecake in two layers separated with a swirl of Biscoff is optional here. If preferred, pour the entire cheesecake mixture over the chilled crust and use half of the Biscoff spread quantity to create the swirl over it.
4. Decorate the cheesecake with the chunks of Biscoff Cookies just before serving as they will tend to go soggy when stored in the fridge. |
This recipe for Cookie Butter No Bake Cheesecake is from