Mini lotus biscoff cheesecake with chocolate cups скачать в хорошем качестве

Mini lotus biscoff cheesecake with chocolate cups

Ingredients ::🧁🧁 🍰chocolate compound - 100 g 🍰 biscoff biscuits - 10 🍰melted butter - 1/3 cup 🍰 cream cheese - 1 cup 🍰 sugar powder - 1/4 cup ( optional) 🍰 biscoff spread - 1/2 cup 🍰 double cream - 1 cup process : 🧁🧁🧁 🧁first melt the dark and milk chocolate,now add the melted chocolate to the silicon cupcake moulds. 🧁 double coat the chocolate to get perfect cups without breaking. 🧁put it in fridge untill it set properly. 🧁Combine the crushed biscoff biscuits with the melted butter and press into a chocolate cups we prepared before. 🧁Chill in the fridge while you make the topping. 🧁Pour the double cream into a bowl, add the cream cheese and Biscoff spread. 🧁Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one. 🧁Remove the base from the fridge and add the cheesecake mixture, smoothing the top. 🧁Pop into the fridge for at least 1 hours. 🧁 melt the Biscoff spread in the oven for 30 seconds. 🧁Remove the cheesecake from the fridge and, pour the melted Biscoff over the top. 🧁Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) 🧁Sprinkle the remaining crushed biscuits around the edge. 🧁decorate it with some biscuits and biscoff spread. 🧁Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat lease like ❤️ share ➡️ comment 🎙️🎤 and subscribe 🙂 press the bell 🔔 icon to get the notification updates 💜 Music: Alison Musician: Jason Shaw URL: https://audionautix.com License: https://creativecommons.org/licenses/...