Description
A creamy and delicious biscoff cheesecake made with Biscoff cookies and cream cheese.
Ingrédients
L'échelle
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese
- 150g sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 2 tablespoons water
- Biscoff spread for topping
Instructions
- Crush Biscoff cookies in a food processor.
- Mix crushed cookies with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth.
- In another bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Soak gelatin in water for 5 minutes, then heat until dissolved.
- Combine cream cheese mixture with whipped cream and gelatin.
- Pour the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours.
- Top with Biscoff spread before serving.
Notes
- Use room temperature cream cheese for easier mixing.
- Let the cheesecake set overnight for best results.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 0 minutes
- Catégorie: Dessert
- Méthode: Chilling
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 150mg
- La graisse: 22g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 60mg
Mots-clés: biscoff cheesecake, dessert, no-bake cheesecake