Recipe: Appetizing Biscoff cheesecake

Biscoff cheesecake. Rich and full of caramel flavour, this cheesecake is perfect for the Biscoff lover in your life. Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in.

Altogether, it is a creamy cheesecake with an airy and smooth consistency. In addition, it also comes with a crunch factor from the biscuits. Two words: Biscoff Cheesecake Introducing my dreamy, creamy no bake cheesecake made with Biscoff Cookie Spread and crunchy Biscoff Cookie crumbs. You can have Biscoff cheesecake using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Biscoff cheesecake

1. It's of For the base:-.
2. Prepare of Lotus Biscoff biscuits.
3. It's of unsalted melted butter.
4. Prepare of For the filling:-.
5. Prepare of double cream (600 ml).
6. You need of cream cheese.
7. You need of Lotus Biscoff spread.
8. Prepare of icing sugar.
9. It's of salt.
10. Prepare of For the topping:-.
11. You need of Lotus Biscoff spread.

It's so easy to make but it tastes like a buttery cookie in cheesecake form - hello! Serve with a dollop of whipped cream for one EPIC dessert for cookie lovers Ladies and gentlemen, I give you the only cheesecake you will ever need, perfect for finishing off your Christmas dinner…Biscoff Cheesecake! In fact, this cheesecake is perfect for finishing any kind of meal. Creamy, sweet and jam packed with biscuits.

Biscoff cheesecake instructions

1. To make the base:- Line the bottom of a 9inch springform pan with a greaseproof paper round. Using a food processor, pulse the Lotus Biscoff biscuits into fine crumbs. Keep 3 tablespoon of crumbs aside for topping. With the remaining crumbs add in the melted butter until combined. Spread the crumb mixture to the prepared pan's bottom and press evenly..
2. To make the filling:- In a bowl add the fresh cream and icing sugar and whip with electric whisk until soft peaks form. In another bowl add salt, Lotus Biscoff spread and cream cheese and mix until well combined and very smooth. Cut and fold the whipped cream until mixed well. Transfer on top of the base and spread into an even layer with a smooth surface. Cover tightly with cling film wrap and refrigerate overnight..
3. Place the remaining Lotus Biscoff spread in a microwave-safe bowl. Microwave for about 40 seconds until it is melted. Pour the Biscoff spread all over the surface. Spreading it out into a smooth even layer. Sprinkle the sides of the cake with the reserved cookie crumb mixture. Refrigerate for further 15 minutes before serving. Pipe fresh cream if preferred..
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I chose to make a no-bake cheesecake batter for this, so it does use gelatin. If you prefer to make a baked cheesecake instead (which I tried and is just as good), use the cheesecake batter from this recipe while using the bottom and topping of the recipe below. Start with making the crust and. A creamy cheesecake with an airy, mousse-like texture that screams Lotus in every bite! Crushed Lotus biscuits in the crust, creamy Lotus in the filling, melted spread on top and a halo of Lotus crumbs to finish it off.