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BISCOFF CHEESECAKE

Cuisine
Difficulty Intermediate
Time
Cook Time: 8 mins Total Time: 8 mins
Servings 22
Description

Lotus biscoff lover, here is a Treat for you. As you noticed , I am obsessed with cheesecake & Biscoff spread. Why not bring them together? A creamy cheesecake , with lotus & digestive biscuits base, yummy lotus spread in filling, melted spread on top & finish off with crumbs. All in all utterly scrumptious.

Ingredients
    FOR BASE
  • 300 gm Biscuit Digestive
  • 100 gm Biscuit Lotus gm
  • 175 gm Butter
    • FOR FILLING
  • 500 gm cheese Cream
  • 500 gm Cheese Mascarpone
  • 400 ml cream Double
  • 350 ml Milk Condensed
  • 200 gm Spread Biscoff
  • 2 tbsp Gelatine
  • 4 tbsp Water
    • FOR TOPPING
  • 50 gm Biscoff Spread
Instructions
    Step 1
  1. In a food processor, add digestive and lotus biscuits. Blitz it to fine crumbs. Add melted butter in crumbs and mix well.
    2. Step 2
  2. Add the base in individual or one springs form pan. I used individual cake rings. Fill 1/8 of crumbs and use back of glass to smooth it out into an even layer. Put in refrigerator for 20 minutes whilst you prepare the cheesecake filling
    3. Step 3
  3. In a bowl, add cold double cream and whip the cream until it forms stiff peaks. Keep in refrigerator until use later. In a separate bowl add room temperature cream cheese, mascarpone cheese and beat with electric hand mixer until smooth
    4. Step 4
  4. Add condensed milk and lotus biscoff spread , mix until well combined. Fold the whipped cream into cream cheese mixture until combined.
    5. Step 5
  5. Bloom the gelatine by combining gelatine and water. Let it stand for 5 minutes. Once bloomed, microwave it for 20 seconds.
    6. Step 6
  6. Temper the gelatine before adding in batter. Add the scoop of batter and mix. Pour this in cream cheese batter and whisk it well. Give it a last good mix and it's ready to add in tins.
    7. Step 7
  7. Take out the base tray and add batter evenly.Fill all and tap to smooth it out to get rid of any air bubbles. Put in the fridge for a minimum for 6-8 hours but preferably overnight.
    8. Step 8
  8. Next day add lotus biscoff spread in microwaveable bowl and heat it for a minute or until runny consistency. Pour on individual cheesecakes and set for 30 minutes.
    9. Step 9
  9. Freezer for an hour to take out easily. Place each cheesecake on top of flat bottom glass and slide the ring downward. Enjoy
Note

 

If you don’t have mascarpone cheese, you can use same amount cream cheese like 1000g cream cheese all together. I used 16 small 2 inches rings & 3 of 4 inches tins for all batter. You can make 12 inches springform baking tin size cheesecake with this batter.

Did you make this recipe?

Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/biscoff-cheesecake/