Biscoff cheesecake is one of my favorite desserts to have. I love the taste of biscoff. It's so delicious and creamy. There is no need to bake, and you only need a few ingredients to make this dessert. What I love about this recipe is that the crust is so good, and the cheesecake is so filling and has the perfect amount of sweetness.
"What I love about this recipe is that the crust is so good, and the cheesecake is so filling and has the perfect amount of sweetness. Bischoff Cheesecake is incredibly delicious dessert recipe"
Yield: 12 SERVINGS
Prep Time: 15 MINUTES
Chilling Time: 4hrs
Total time: 4 hrs & 15 minutes
Cuisine: American
Category: Desserts
Ingredients:
+ 2 1/2 cup (250g) graham crackers, finely crushed
+ 1/2 cup(4 oz) unsalted butter, melted
+ 2 cups(16 oz 480mL) whipping cream
+ 1 -2 cup ( 8 -16oz) cream cheese
+ 1/2 cup (63g) powdered sugar
+ 1 cup (280g) nutella
+ biscoff cookie butter , melted for toppings & a hand full of finely crushed crackers/biscuits.
Instructions:
1. In a food processor, grind the Graham crackers or biscuits until they are reduced to fine crumbs.
2. Pour the melted butter over the crumbs in a mixing bowl. Stir it up until it looks like wet sand.
3. A 20-cm springform cake pan should have the biscuit/butter mixture spread evenly on the bottom. With the back of a spoon or spatula, compact it into an even layer and spread it out. While preparing the cheesecake filling, place the baking pan in the refrigerator for at least 15 to 20 minutes.
4. Beat the whipping cream using electric hand mixer in another basin until stiff peaks form. Set it aside.
5. In another bowl, beat together the cream cheese, powdered sugar, and Nutella.
6. Pour the whipped cream over the cheesecake mixture. And mix until combined.
7. When it's combined, pour the cheesecake mixture over the crust. Spreat it evenly using a spatula or pound it on the benchtop once or twice. Chill the cheesecake for at least 4 hours or overnight.
8. When the cheesecake is chilled, remove it from the pan and cut it.
9. On top of the cheesecake, distribute the melted Biscoff spread evenly by using a small spoon to delicately put a small bit of the topping over the edge, you can produce a drip impression.
10. If desired, garnish with some biscuit crumbs and whole biscuits.
Note: You can get creative with your topping if you want! In the refrigerator, the cheesecake will keep for three days.
Nutrition Information:
Amount Per Serving: CALORIES: 575 || TOTAL FAT: 41g|| SATURATED FAT: 20g|| TRANS FAT: 0g|| UNSATURATED FAT: 18g|| CHOLESTEROL: 100mg|| SODIUM: 312mg|| CARBOHYDRATES: 47g|| FIBER: 0g|| SUGAR: 22g|| PROTEIN: 6g
*DISCLAIMER: The nutritional data given are simply approximations based on a nutritional calculator online. I don't hold a dietician's certification. If you have any dietary restrictions or questions, we urge you to speak with a qualified nutritionist or physician.
VIDEO RECIPE
YouTube Reviews:
Ryan Paa • 2 months ago
My favorate dessert.
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