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Biscoff Cheesecake
Dessert

Biscoff Cheesecake

3 hPour 12Nutri-Score D€€
par @samisavor150 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • biscuits (crushed)Boulangerie250 g
  • unsalted butter (melted)Produits laitiers70 g
  • full-fat cream cheese (at room temperature)Produits laitiers600 g
  • sugarÉpicerie100 g
  • full-fat sour cream (at room temperature)Produits laitiers200 g
  • white chocolate (melted and cooled)Épicerie100 g
  • Biscoff spread (200 g for the filling, 200 g melted for the topping)Épicerie400 g
  • eggs (at room temperature)Produits laitiers3 morceaux
  • cornstarchÉpicerie15 g
  • saltÉpices1,5 g
  • vanilla extractÉpicerie5 ml
  • condensed milkProduits laitiers75 ml
  • Biscoff biscuits (crushed, for garnish)Boulangerie50 g

par portion

Nutrition

434kcal

Glucides
40 g
Protéines
7 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier
  • Batteur électrique
  • Plat allant au four
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Make the crust

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

  3. Bake the crust

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

  4. Beat the cream cheese and sugar

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

  5. Add the remaining filling ingredients

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

  6. Incorporate the eggs

    • Add the eggs one at a time, mixing just until combined.
    Étape 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.
    Étape 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.
    Étape 8

  9. Cool and chill

    • Remove the pan from the water bath and cool completely.
    • Refrigerate overnight.
    Étape 9

  10. Decorate

    • Pour the melted Biscoff spread over the chilled cheesecake and chill until set.
    • Garnish with crushed Biscoff biscuits.
    Étape 10

  11. Serve

    • Clean the knife between slices for neat cuts.
    Étape 11
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