No-bake Biscoff Cheesecake

Hola!

Hope you’re all doing well & taking care of yourself. Sorry for being MIA all this while, but I am a ‘Prodigal’ cook for a reason. So excuse my procrastination. And allow me to make it up to you by sharing this delectable & luscious Biscoff Cheesecake recipe.

So I had this cheesecake at a family friend’s house a few weeks ago. And it was love at first bite! I got the recipe from her (a very rough one albeit). Then I found this recipe on Pinterest & decided to make this for lunch; it’s decadent it’s rich & so so creamy. You will fall in love with it as my guests, and I did. It’s a super simple recipe. And the best part is its a make-ahead recipe, incredibly effortless when entertaining. All you have you do is just pop it out of the fridge and serve.

Drip effect

INGREDIENTS:

For the crust:

  1. Biscoff Cookies (235 gms)
  2. 6 Tablespoons unsalted butter melted

Filling:

1. Full fat cream cheese 350 gms, room temp 2. 1 cup full-fat whipping cream 3. 4. 1 cup lotus biscoff spread 5. 1/8th spoon salt

  1. Full fat cream cheese 350 gms, room temp
  2. 1 cup full-fat whipping cream
  3. 1 cup lotus biscoff spread
  4. 2/3 cups granulated sugar
  5. 1/8 teaspoon salt

Topping:

Remaining 1/2 cup of biscoff spread

INSTRUCTIONS:

Making the crust:

  1. Line the bottom of a round 9-10 inch cake pan ( springform pan ) with parchment paper.
  2. Grind the cookies in a food processor into fine crumbs.
  3. Stir in the melted butter until combined. Measure 1/4 cup (50g) of the mixture and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. Evenly spread the remaining crumb mixture to the prepared pan’s bottom, then press with a flat-bottomed drinking glass or measuring cup.
  4. Pop the dish in the oven and bake for 7-9 minutes, the crust will get deeper in colour & smell fragrant (this step can be skipped, but it sets the crust better & makes it crisp) Let it cool completely before going ahead. I put it in the freezer to cool faster.

Filling:

  1. With an electric mixer on medium speed, beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form. Be careful not to over mix the cream so it doesn’t curdle. Transfer the whipped cream into the fridge until ready to use.
  2. In another bowl using the mixer best together the cream cheese, biscoff spread, granulated sugar & salt. Combine it well till it gets smooth.
  3. Using a rubber spatula fold in the whipped cream into the cream cheese mixture, until it gets combined evenly. Mixture should be cloud-like.
  4. Scrape the filling to the cooled cookie crust and use a spatula or the back of a spoon to spread into an even layer and smooth the surface.
  5. Cover tightly with plastic wrap and refrigerate until set, 5 to 6 hours or overnight like I did.

Serve:

  1. Use a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Use a thin, wide spatula, cake lifter or the removable bottom of a tart pan, to lift the cake off of the bottom; the parchment round should slide right off. Transfer to a serving platter.
  2. Melt the leftover biscoff spread in the microwave, until it gets very thin & fluid.
  3. Fill a piping bag or a ziploc bag with the melted spread & then snip the end off. Using the bag pour the spread on the edges to get the drip effect. And then pour the leftover spread evenly all over the surface using a spatula.
  4. Put back the cheesecake in the refrigerator to set it, at least 15 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture. For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotus cookies decoratively on top.

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