I Made The Perfect BISCOFF Cheesecake!
ฝัง
- เผยแพร่เมื่อ 15 พ.ค. 2020
- You can get the sauce and biscuits below from Amazon using my affiliate links! (they don't cost more but it does help to support my channel with a small commission!)
Biscoff Sauce: amzn.to/3e2c7aH
Lotus (biscoff) Biscuits: amzn.to/2Yzja3Z
This is my own version of the classic Biscoff Cheesecake. It was a lot of fun making this and so incredibly tasty, trust me! I have had a lot of requests for the full recipe, so here it is. Please let me know if you make this, you can find me at homecookingwithb
Enjoy the video, please like, comment and subscribe for more videos like this!
BASE
300g Lotus Biscuits (I used some digestive biscuits too, purely because I ran out of the Lotus biscuits)
100g Butter
FILLING
600g Cream Cheese
350g Biscoff Spread
500ml Double Cream
75g Icing Sugar
1 tsp Vanilla Extract
DECORATION
20g Lotus Biscuits
100g Biscoff Spread
METHOD
1. To create the base of the cheesecake, use a food processor to blitz the biscuits until you create a fine crumb. If you do not have access to a food processor simply put the biscuits into a food bag, secure, and bash gently with a rolling pin. At this stage, you can also blitz the 20g of biscuits used for decorating and set aside.
2. Melt the 100g of butter and mix with the biscuits.
3. Tip the biscuits into a Spring Form tin (I used a 20cm one) and press quite firmly to create an even level of base. Chill the base in the fridge.
4. Whilst the base is chilling, it's time to create the filling mixture. In a bowl, combine the cream cheese and the 350g Biscoff spread. Mix until the two ingredients have combined completely.
4. In a separate bowl, pour in the double cream, icing sugar and vanilla extract. Whisk until you create peaks with the cream and until you get a similar consistency to the cream cheese mixture.
5. Now combine the double cream mixture with the cream cheese mixture. Simply add the double cream bit by bit until it's all combined. Do this gently, almost folding in the cream.
6. Now pour the filling onto the biscuit base. Ensure to level off the filling and to make sure the sides of the tin is completely covered by the mixture. Now chill the cheesecake for either 6 hours in the fridge or around half an hour in the freezer. This all depends if you can bear to wait 6 hours!
7. Time to decorate. After carefully taking the tin away from the cheesecake, create the drip around the sides of the cheesecake. I melted the Biscoff spread for around 10 seconds in the microwave. This makes it easier for you to create the drip. As you can see in the video, gently encourage the spread to drip down the sides, take your time with this part.
8. Microwave some more Biscoff spread (again, 10 seconds) and pour onto the top of the cheesecake. Spread evenly around ensuring there are no cheesecake gaps.
9. Now carefully sprinkle the remaining Lotus biscuits around the edge of the cake. Enjoy!
![แฉ [2/4] 17 ก.ค. 67 “ลิลลี่ เหงียน” เปิดใจหลัง “เอิร์ก เลเดอเรอร์” ตอกกลับเรื่องโกงเงิน 50 ล้าน](http://i.ytimg.com/vi/s8KapfEO5NI/mqdefault.jpg)
Just put my cheesecake in the fridge to cool overnight. Looks mouthwatering. All credit goes to B's Kitchen for sharing this amazing recipe.👍👍😉.
This looks incredible omg
Wow !! Yummy and Tasty cake
Thanks for sharing
This looks so yemyy keep going Friend i Love it
Great Cooking
I have no idea what that double cream is or where I can get it but I want to try this for my dads birthday next Wednesday
Tempting
Liked done
Macha3alah alik Khti 👍
Can I use something else in the place of double cream
could you give me the measurements of the ingredients if I’m using a 8 or 9” oblong loaf tin please, thank you
Nice, great. Don't only buy the biscoff products, but also by there shares ! Look at there track-record. (ticker: lotb on euronext)
How do u take that out frm cake pan ? . It came out perfectly round and i dont hav such pan.
The bottom of the tin comes off when released. It's a 2 part tin 😊
@@homecookingwithb Hi. Besnik here. Just one question. What music is this?
@@homecookingwithb 1:07 mountain cream biscoff
Hi
When you put the biscoff spread on top, did you put in fridge for it to rest a little or did you serve it straight away?
I did put it in the fridge yes but it won't take long to set 😊
B's Kitchen hate to be a pain but do you know roughly how long?
@@umarqureshi7856 sorry for delay in replying, it set almost instantly after being poured on. I only popped my in the fridge as it was a mega warm day 😊
Can I use normal whipping cream instead of double cream?
Yes 😊
What music is this?
😍😍😍😍😍😍
What is the rate of 1kg?
Where did you buy the biscoff topping sauce please? I’ve never seen it before
Every Supermarket now sells them in the same isle jams and spreads are 👍
Daniel Knowles I’ve honestly never seen it (I’m in England)
@@natashasheppard4732 try online on amazon. I never found it too. Was getting soo annoyed.😠😠
I bought the Biscoff spread from Amazon 😊
What sauce did you put right to the end please. Looks amazing I’m gonna try it 🥰🥰😍
song name?
hihi must the cream cheese and double cream be at room temperature?
Hi, best to get them straight out of the fridge when you're ready to use them!
What size pan are you use
8" :)
Nak recepi
I made this and it tasted great! But unfortunately it was a bit too soft and didn’t set properly. I think it might be because 500ml of double cream was a mistake? Looked like it was far too much when I whipped it and it didn’t look like you had as much in your video?
I used exactly what it said in the video 😊 you have to make sure that you whip the double cream until it's quite firm and holds and then gently without stirring to much, mix it into the soft cream cheese, hope this helps!
You better buy from bakery next time I guess it would be easier for you.Rather than wasting your ingredients.