Cheesecake With Biscoff Crust Food
CHEESECAKE WITH BISCOFF® CRUST
I decided to make a cheesecake for my daughter and had all the ingredients except for the crust, so that is when I decided to make it out of Biscoff®, some of her favorite cookies.
Provided by Kimberly Bailey
Categories Desserts Cakes Cheesecake Recipes
Time 6h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
- Bake in the preheated oven until firm, about 10 minutes. Let cool.
- 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. Pour over crust.
- Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
- Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 37.4 g, Cholesterol 125.1 mg, Fat 35.4 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 22.6 g, Sodium 476.4 mg, Sugar 28.3 g
INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST
Steps:
- Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
- Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
- Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
- Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
- For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
- Top each serving with a layer of whipped cream and the Cherry Topping to serve.
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- Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin.
- Make the base. Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin.
- Make the filling. Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape.
- Spoon half the cream cheese mixture into the tin, spread roughly to level, then dollop over teaspoonfuls of the Biscoff spread. Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer.
- When ready to serve, make the topping. Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30sec bursts).
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- Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
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