Biscoff Cheesecake the Best Cheesecake I've Made Yet скачать в хорошем качестве

Biscoff Cheesecake the Best Cheesecake I've Made Yet

After we made the Biscoff cupcakes I was on a bender to make all I could with this delightful cookie. This is when I fell down a rabbit hole with cheesecakes made with them. This is probably the best cheesecake I've ever had the pleasure to come across, and was so easy to make, let me know down below what your favorite cheesecake is to eat and make. I'm so glad you stopped by for a visit, and hope the day is an amazing one. Love you all so much. Ingredients: Crust: 30 Biscoff cookies 250g crushed (either with a heavy object and a freezer bag, or food processor) 1/3c 75g of melted butter Filling: 4-8oz blocks, 907g of cream cheese room temperature 1/4c, 50g of granulated sugar. 1/2c, 120g of sour cream at room temperature 1c, 220g of packed brown sugar 1c, 240g of cookie butter (I use Biscoff, but you can use your favorite) 1Tbl, 15ml of vanilla extract 1/4tsp, 1g of kosher salt 4 large eggs 200g, at room temperature Decorating: 1/2c 120g of cookie butter melted (30 seconds in the microwave) 5-6 cookies smashed whipped topping to make dollops with Directions: Crust: 1) Preheat oven to 325F, 163C 2) In a medium size bowl combine crushed cookies and melted butter either by hand or with a spatula/spoon. If using a processor, you can ad it in with the cookies. Once combined pour mix into a 9in, 23cm spring form pan, and press evenly in the bottom of the pan either with a flat bottom object or using the back of your hand. 3) Place crust into the oven center rack and bake for 10 minutes, crust should look slightly darker and dry. Place on a wire rack to cool while making the filling. Filling: 1) Using a hand mixer and bowl, or a stand mixer and a paddle attachment, beat the cream cheese till smooth and creamy, about 2 minutes. Then add in both sugars and mix om medium low speed for an additional 3-5 minutes till creamy and no lumps. 2) Add in sour cream cookie butter, vanilla, and salt, mix till combined. Then add in eggs one at a time, making sure that each egg is incorporated before adding in the next. scraping your bowl frequently with a spatula. 3) Fold in some cookie crumbs about 2 cookies worth from the smashed cookies, then wrap your spring form pan with aluminum foil if not using the method shown in the video, then pour the filling into the spring form pan. 4) Place the cake pan into a roasting pan, or a dish big enough to hold the cake pan, and about 1-2 inches of water 2.5-5cm. Fill roasting pan with hot water about halfway up the side of cake pan, and place in the oven center rack and bake for 60-70 minutes, or until the sides are set, and the center is slightly jiggly. 5) When the cake is slightly jiggly turn the oven off and let it set in the oven with the door closed for 30 minutes, then crack the door open and let it set another 30 minutes. Remove the cheesecake from the oven, then from the water bath and let it set on a wire rack till it has come down to room temperature. Then place plastic wrap over/on the cheesecake and place into the refrigerator till completely cooled, 6-8 hours or overnight. Decorating: 1) Place whipped topping into a pipping bag, place dollops around the edge of the cake, and a few in the center. 2) Pour the heated cookie butter over the remaining open parts of the top of the cake, then using the remainder of the crushed-up cookies from the filling, sprinkle them on top of the cookie butter, following that up with placing half and whole cookies across the top. 3) drizzle remaining portion of the cookie butter onto the top, and enjoy with friends and family.