LOTUS BISCOFF CHEESECAKE
Lotus biscoff cheesecake is my favourite cake. I always baking this cake if I'm starving or need some dessert. The ingredients is easy to find and the making process is also fun. Some people always make this cake without an oven because for them that the easiest option and save their time. But for me I like using an oven if I'm making Lotus biscoff cheesecake. So here is one of the Lotus biscoff cheesecake that I have made before.
Ingredients
| Cookies dough
175g biscoff cookies
90g unsalted butter
8g vanilla sugar
35g cornstarch
3 eggs
| Topping
125g biscoff spread garnish
Whipped cream
Biscoff cookies
How to cook Lotus Biscoff Cheesecake
1. Melt the unsalted butter in a saucepan over low heat. Place the ground biscoff cookies in a deep bowl and add the melted butter. Mix until well combines
2. Distribute the cookie dough over the baking dish and press it firmly against the bottom (use the back of a spoon as a tool). Place the cookie dough in a preheated oven at 170c. Bake for 15 minutes
3. Place the cream cheese, mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minutes. Sift the cornstarch over the bowl. Mis for 1 minutes
4. Put the mixer aside and use a spatula from now on. Crack the eggs one by one over the bowl. Stir the egg lightly into the cheesecake batter. Grease the baking dish well and place a piece of baking paper in it.
5. Add cheesecake batter. Place the biscoff cheesecake in a preheated oven at 125c. Bake for 60 minutes.
6. Turn off the oven and let the cheesecake sit in 1 hour
7. Remove the biscoff cheesecake the oven from the oven and place it, covered, in the refrigerator. Preferably overnight.
8. Melt the biscoff spread, stirring, in a saucepan over low heat. Pour the melted biscoff spread over the cheesecake and place, covered, in the refrigerator for 30-35 minutes.
9. Finally, cut into beautiful points and garnish with biscoff spread and cookies (your own decoration)
No comments:
Post a Comment