Biscoff Cheesecake Recipe………. скачать в хорошем качестве

Biscoff Cheesecake Recipe……….

Nutritional Information (Per Slice, 8 Servings): Calories: 420 kcal Fats: 25g Carbohydrates: 42g Protein: 8g Ingredients: For Base: 200g Biscoff biscuits 75g butter (melted; note: total 100g butter used across recipe) Filling: 1 litre milk 1 tbsp vinegar 250g condensed milk 250ml fresh cream Pinch of cinnamon powder and salt Topping (Biscoff Spread): Remaining crushed Biscoff biscuits from blending (or extra 50g) Remaining butter (softened) Water, as needed for blending smoothness Method: Base Layer: Crush 200g Biscoff biscuits to fine crumbs with a food processor or rolling pin. Combine with 75g melted butter to form a sandy mixture. Press evenly into a lined tiffin base. Refrigerate for 15 minutes to set. Cheesecake Filling: Gently warm the milk, mix in vinegar, and rest for 10 minutes until it curdles for tanginess. In a blender, combine curdled milk, condensed milk, fresh cream, a pinch each of cinnamon and salt, plus any extra Biscoff biscuits and a bit of softened butter if needed for flavor. Blend on medium until velvety smooth (1-2 minutes), adding water sparingly if too thick. Pour over the chilled base and level the surface. Chill for 15 minutes. Biscoff Spread Topping: Blend reserved crushed Biscoff biscuits with softened remaining butter and a splash of milk until creamy and spreadable (1-2 minutes). Drizzle or pour over the set cheesecake, tilting to coat evenly. Garnish with extra crushed biscuits. Refrigerate another 6-7 hours to firm up fully. Note: Values are estimates; actuals vary by brands and exact portions. High in indulgence—enjoy in moderation for a creamy, spiced treat. Stores in fridge up to 4 days. #cheesecake #recipe #weightlossjourney #biscoff #biscoffcheesecake