Opis
A delicious biscoff cheesecake with a creamy texture and a crumbly base.
Składniki
Skala
- 200g Biscoff biscuits
- 100g unsalted butter
- 400g cream cheese
- 200ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 4 tbsp Biscoff spread
Instrukcje
- Crush the Biscoff biscuits into fine crumbs.
- Melt the butter and mix with the biscuit crumbs.
- Press the mixture into the base of a springform pan.
- In a bowl, combine cream cheese, powdered sugar, and vanilla extract.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread half of the mixture over the biscuit base.
- Drizzle with Biscoff spread and swirl it gently.
- Add the remaining cream cheese mixture on top.
- Chill in the refrigerator for at least 4 hours or overnight.
- Remove from the pan and serve.
Uwagi
- Use room temperature cream cheese for easier mixing.
- Adjust sweetness by adding more or less powdered sugar.
- Top with extra Biscoff spread or crushed biscuits if desired.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 0 minutes
- Kategoria: Dessert
- Sposób: No-Bake
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 25g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 70mg
Słowa kluczowe: biscoff cheesecake