Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top.

Though it whipped up well, I didn’t notice a significant difference in the way the final product held up, so I decided this extra step probably wasn’t necessary. Published: Jul 22, 2022 · Modified: Aug 17, 2022 by Katalin Nagy · This post may contain affiliate links. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included.Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping. DELIGHT IN EVERY BITE - A tasty treat made from Belgian white chocolate filled with the delightful Biscoff’s crunchy spread. Original caramelised biscuits 65% (WHEAT flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt, cinnamon), rapeseed oil, sugar, emulsifier (SOYA lecithin), acid (citric acid).

Another important piece of equipment in this recipe is a food processor or some sort of blender to make sure that the mixture is well-mixed and achieves the best consistency.

You can adjust the consistency of the spread by adding more Biscoff biscuits (for thicker consistency) or more evaporated milk (for a thinner consistency). When testing this recipe, we decided to use Lotus Biscoff spread to not only sweeten it (so no need for more sugar), but also decorate it. I've never been a big fan of the little biscoff coffee biscuits you get with coffee in Europe sometimes, I've always found the flavour nice but the biscuits just a little dry and underwhelming. First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Use the digital scale to measure the major ingredients in this recipe, except the lemon juice where you can use spoon measurement.

Ridiculously bad for you being both high fat and high sugar but if you can manage to stick to one or two rather than demolishing the whole pack like I did then they're definitely to be recommended! You can adjust the amount to your liking, but to be on the safe side, you can follow the measurement in this recipe.The process of making cookie butter whipped cream is to whip the Biscoff and sugar with about 1/2 of the heavy cream first. Wheat flour, sugar, vegetable oils (palm*, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon, emulsifier ( soya lecithin). Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. However, Biscoff spread is a bit sweeter and way more delicious - in my humble opinion - than TJ's Speculoos Cookie Butter. This homemade Lotus Biscoff spread has an amazing combination of creamy and caramelized flavor without being too sweet!

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!Besides adding it on top of your favorite baked goods, you can enjoy Biscoff spread as a fruit dip, as the filling of your macarons, as your ice cream topping, or simply eat it as is! Some of the major ingredients in this recipe, besides the Biscoff biscuit, the golden syrup, which gives the caramel-like flavor, and the evaporated milk, which gives amazing texture and creaminess.