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To make a delicious Biscoff cheesecake, you need these ingredients: - 200g Biscoff biscuits, crushed - 100g unsalted butter, melted - 400g cream cheese, softened - 200g Biscoff spread - 150g powdered sugar - 1 teaspoon pure vanilla extract - 300ml heavy whipping cream, chilled - 2 tablespoons gelatin powder (you can use agar-agar for a vegetarian option) - 100ml boiling water Make sure to measure each ingredient carefully. The right amounts will help your cheesecake set well. Use a kitchen scale for the biscuits and butter. For the cream cheese and heavy cream, a measuring cup will work fine. This recipe serves about 8 to 10 people, so adjust the amounts if you want more or less cheesecake. Feel free to customize your cheesecake with toppings. Here are some fun ideas: - Drizzle melted Biscoff spread on top for extra flavor. - Sprinkle crushed Biscoff biscuits on the surface for crunch. - Add a dollop of whipped cream for a creamy touch. - Fresh fruit like berries or banana slices can add color and taste. These options can elevate your cheesecake and make it even more delightful. Try mixing and matching to find your favorite combination! For the full recipe, check out the details provided above. To make the crust, start by crushing the Biscoff biscuits. You want them to be fine crumbs. Place the crumbs in a medium bowl. Add the melted unsalted butter to the bowl. Mix it well until all crumbs are coated in butter. This step is key for a tasty base. Next, take a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan. Make sure it is even all around. Once pressed, place the pan in the refrigerator. Let it chill while you prepare the filling. Now, let’s whip up the cheesecake filling. In a large bowl, add the softened cream cheese. Then, add the Biscoff spread, powdered sugar, and pure vanilla extract. Use an electric mixer to beat these ingredients. Mix until the mixture is smooth and creamy. No lumps should remain. In a small bowl, combine the gelatin powder with boiling water. Stir until it dissolves completely. Let it cool for about 5 minutes. Once cooled, slowly pour the gelatin into the cream cheese mixture. Stir gently until fully combined. Next, in another clean bowl, whip the chilled heavy cream. Beat until you see stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture. Use a rubber spatula to keep the air in the cream. Keep folding until no streaks remain. Now it’s time to assemble your cheesecake. Pour the creamy filling over the chilled Biscoff crust. Smooth out the top with a spatula for a nice finish. Cover the pan with plastic wrap. Place it in the fridge to chill for at least 4 hours, or overnight if you can wait. This helps the cheesecake set properly. Once set, unlock the springform pan and remove it. For decoration, drizzle melted Biscoff spread on top. You can also sprinkle crushed Biscoff biscuits for extra crunch. Enjoy your Biscoff cheesecake delight! For the full recipe, check the earlier section. Start with room temperature cream cheese. Cold cream cheese will not mix well. Use a hand mixer or stand mixer for the best results. Beat until the mixture is smooth and creamy. This helps avoid lumps in your cheesecake. Chill your mixing bowl and beaters before starting. This keeps the cream cold and helps it whip faster. Use heavy whipping cream for the best texture. Beat until stiff peaks form, but don’t over-whip. This keeps your cream light and fluffy. Always dissolve gelatin in boiling water first. Stir it until fully dissolved. Let it cool slightly before adding it to the cream cheese mix. If it’s too hot, it can melt your cream. Mix quickly to avoid clumps forming in the batter. {{image_4}} You can add fun flavors to your Biscoff cheesecake. Try mixing in peanut butter or chocolate. Swirls of caramel can also add a sweet twist. For a fruity touch, fold in some strawberry puree. These flavors make your cheesecake even more exciting! If you need a gluten-free cheesecake, use gluten-free Biscoff biscuits. You can find these in many stores. Make sure to double-check the label. The rest of the recipe is already gluten-free, so you can enjoy this treat without worry! To make a dairy-free version, use vegan cream cheese. You can also swap the heavy cream for coconut cream. Use dairy-free butter for the crust. These changes keep the cheesecake creamy and delicious while being kind to your diet. For the full recipe, check out the Biscoff Bliss Cheesecake! After enjoying your Biscoff cheesecake, store leftovers in the fridge. Use a sealed container to keep it fresh. You can also cover the cheesecake with plastic wrap. This keeps the flavors strong and the texture nice. Leftover cheesecake can last up to five days in the fridge. Make sure to slice it before storing. This way, it’s easy to grab a piece. To freeze the Biscoff cheesecake, wrap it well. Use plastic wrap first, then place it in a freezer-safe bag. This protects it from freezer burn. You can freeze the cheesecake for up to three months. If you freeze it whole, thaw it overnight in the fridge before serving. If you freeze slices, they will thaw faster. Thawing your cheesecake correctly is key. Always move it from the freezer to the fridge. This slow thaw keeps the texture smooth. Avoid thawing at room temperature, as it can become too soft. Once thawed, enjoy it within two days for the best taste. You can also add a touch of melted Biscoff spread on top for extra flavor after thawing. Yes, you can make Biscoff cheesecake ahead of time. In fact, it tastes better when it sits. Make it the day before your event. Allow it to chill overnight in the fridge. This lets the flavors blend well. Just keep it covered to prevent drying out. You will know the cheesecake is set when it feels firm. Gently shake the pan; the center should not jiggle. A toothpick inserted should come out clean. After chilling for at least four hours, it’s ready. For the best results, let it chill overnight. You can use agar-agar as a great alternative to gelatin. It is plant-based and works well for vegans. Simply follow the same steps as with gelatin. Another option is to use cornstarch. Mix it with water, then heat it until thick. It helps to set the cheesecake too. For the full recipe, check the complete instructions above. Enjoy your Biscoff cheesecake! You now know the key ingredients and steps to make a Biscoff cheesecake. You can create a delicious crust and a creamy filling. Remember the tips for perfect mixing and whipped cream. Explore variations to suit your taste, whether gluten-free or dairy-free. Finally, learn how to store or freeze any leftovers. This cheesecake is a treat you can enjoy anytime. Dive in and impress everyone with your baking skills!

Ingredient Biscoff Cheesecake

Indulge in Biscoff Bliss Cheesecake, a creamy and delightful dessert that combines the irresistible flavors of Biscoff biscuits and spread. This no-bake cheesecake is easy to make and perfect for any occasion. Discover the simple step-by-step recipe to create a stunning dessert that will wow your guests.
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Ingredients
  

200g Biscoff biscuits, crushed

100g unsalted butter, melted

400g cream cheese, softened to room temperature

200g Biscoff spread

150g powdered sugar

1 teaspoon pure vanilla extract

300ml heavy whipping cream, chilled

2 tablespoons gelatin powder (or agar-agar for a vegetarian option)

100ml boiling water

Instructions
 

In a medium mixing bowl, combine the crushed Biscoff biscuits and melted unsalted butter. Mix thoroughly until all the crumbs are evenly coated with butter.

    Firmly press the crumb mixture into the base of a 9-inch springform pan, creating an even layer for the crust. Place the pan in the refrigerator to chill and set while preparing the cheesecake filling.

      In a separate large bowl, using an electric mixer, beat together the softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract. Mix until the mixture is smooth and creamy with no lumps remaining.

        In a small bowl, add the gelatin powder to the boiling water, stirring until fully dissolved. Allow the mixture to cool slightly for about 5 minutes before incorporating it into the cheesecake batter.

          Gently pour the cooled gelatin mixture into the cream cheese mixture, and stir until completely combined and smooth.

            In another clean bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form. Slowly fold the whipped cream into the cheesecake mixture using a rubber spatula, being careful not to deflate the whipped cream. Continue folding until no streaks remain.

              Pour the creamy cheesecake filling over the chilled Biscoff crust in the springform pan, smoothing the top with a spatula for an even finish.

                Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set for best texture.

                  Once the cheesecake is set, carefully unlock and remove the springform pan. To decorate, drizzle melted Biscoff spread on top or sprinkle crushed Biscoff biscuits for added crunch and visual appeal.

                    Prep Time: 30 minutes | Total Time: 4.5 hours | Servings: 8-10

                      - Presentation Tips: Serve slices on elegant dessert plates, garnished with a dollop of whipped cream or a sprinkling of crushed Biscoff biscuits on the side for an extra touch of indulgence.