Biscoff cheesecake

Indulgently rich, lightly spiced and not too sweet, this no-bake Biscoff cheesecake is surprisingly easy to make. Leave out the brandy if you prefer.

You will need a 20cm/8in round springform cake tin.

Ingredients

For the base

100g/3½oz butter
4 tsp brandy (optional)
200g/7oz Biscoff biscuits, plus a few extra for decoration
1 tsp ground cinnamon

For the filling

340g/12oz cream cheese
200g/7oz smooth Biscoff spread
200ml/7fl oz double cream
2 tbsp brandy (optional)

To decorate

4 tbsp ready-made caramel sauce
200ml/7fl oz double cream
2 tbsp icing sugar

Recipe tips

Method

Line the base of a 20cm/8in round springform cake tin with baking paper.
To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes.
To make the filling, beat the cream cheese and Biscoff spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight.
Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.
To decorate, warm the caramel sauce through in a small saucepan over a low heat.
Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce.

https://www.bbc.co.uk/food/recipes/biscoff_cheesecake_37320

Comments

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared orange zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced chilli cooked rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Lemon biscuits

Lemon biscuits These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. Ingredients For the biscuits 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour For the filling 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 ...

Masak Masak Ala Emak

Search This Blog