Skip to content
Menu
Vanilla Biscoff Cheesecake
Deser

Vanilla Biscoff Cheesecake

3 godz.Porcje: 12Nutri-Score D€€
od @samisavor123 importyugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

12 osób
  • biscuits (crushed)Piekarnia250 g
  • unsalted butter (melted)Nabiał70 g
  • full-fat cream cheese (at room temperature)Nabiał600 g
  • sugarSpiżarnia100 g
  • full-fat sour cream (at room temperature)Nabiał200 g
  • white chocolate (melted and cooled)Spiżarnia100 g
  • Biscoff spread (200 g for filling, 200 g melted for topping)Spiżarnia400 g
  • eggs (at room temperature)Nabiał3 kawałki
  • cornstarchSpiżarnia15 g
  • saltPrzyprawy1 g
  • vanilla extractSpiżarnia5 ml
  • condensed milkNabiał75 ml
  • Biscoff biscuits (crushed, for garnish)Piekarnia40 g

na porcję

Wartości odżywcze

434kcal

Węglowodany
40 g
Białko
7 g
Tłuszcz
28 g
Dostosuj przybory

czego użyjesz

Przybory

  • Tortownica
  • Miska
  • Mikser ręczny
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Make the crust

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

  3. Bake the crust

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

  4. Beat the cream cheese and sugar

    • Beat the cream cheese until smooth.
    • Add the sugar and mix well.
    Krok 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.
    Krok 5

  6. Incorporate the eggs

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

  9. Rest in the switched-off oven

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

  10. Cool and chill overnight

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

  11. Add the Biscoff topping

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

  12. Garnish and serve

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