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Vanilla Biscoff Cheesecake
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Vanilla Biscoff Cheesecake

3 hPara 12Nutri-Score D€€
de @samisavor123 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • biscuits (crushed)Panadería250 g
  • unsalted butter (melted)Lácteos70 g
  • full-fat cream cheese (at room temperature)Lácteos600 g
  • sugarDespensa100 g
  • full-fat sour cream (at room temperature)Lácteos200 g
  • white chocolate (melted and cooled)Despensa100 g
  • Biscoff spread (200 g for filling, 200 g melted for topping)Despensa400 g
  • eggs (at room temperature)Lácteos3 piezas
  • cornstarchDespensa15 g
  • saltEspecias1 g
  • vanilla extractDespensa5 ml
  • condensed milkLácteos75 ml
  • Biscoff biscuits (crushed, for garnish)Panadería40 g

por ración

Nutrición

434kcal

Carbohidratos
40 g
Proteínas
7 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol
  • Batidora de varillas
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Prepare the oven and pan

    • Preheat the oven to 180 °C.
    • Grease and line a 9-inch springform pan, flipping the base upside down for easy release.
    Paso 1

  2. Make the crust

    • Mix the crushed biscuits with the melted butter.
    • Press the mixture firmly into the bottom of the pan.
    Paso 2

  3. Bake the crust

    • Bake the crust, then let it cool completely.
    Paso 3

  4. Beat the cream cheese and sugar

    • Beat the cream cheese until smooth.
    • Add the sugar and mix well.
    Paso 4

  5. Add the remaining filling ingredients

    • Mix in the sour cream, cooled melted white chocolate, Biscoff spread, condensed milk, salt, vanilla extract and cornstarch.
    Paso 5

  6. Incorporate the eggs

    • Add the eggs one at a time, mixing just until combined.
    Paso 6

  7. Set up the water bath

    • Wrap the pan tightly with foil.
    • Pour the filling over the crust and smooth the top.
    • Place the pan in a larger dish and add hot water halfway up the sides.
    Paso 7

  8. Bake the cheesecake

    • Bake at 160 °C.
    • Turn the oven off and leave the cheesecake inside without opening the door, otherwise it may crack.
    Paso 8

  9. Rest in the switched-off oven

    • Leave the cheesecake in the closed, switched-off oven.
    Paso 9

  10. Cool and chill overnight

    • Remove the pan from the water bath and cool completely.
    • Refrigerate overnight.
    Paso 10

  11. Add the Biscoff topping

    • Pour the melted Biscoff spread over the chilled cheesecake.
    • Chill until set.
    Paso 11

  12. Garnish and serve

    • Garnish with crushed Biscoff biscuits.
    • Clean the knife between slices for neat cuts.
    Paso 12
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