Small Serve biscoff cheesecake
- 6 biscoff biscuits
- 3 tsp melted butter
- ½ cup cream cheese, softened
- 1 tbsp biscoff spread
- 2 tbsp fresh cream
- ½ tbsp cornflour
- ½ tsp vanilla extract
- ¼ cup condensed milk
- Pre heat the oven at 160 degree Celsius.
- In a blender, add biscoff biscuits and process them until finely crushed. To this add melted butter and mix.
- Transfer the biscuit crumbs to 4” inch springform pan and press down evenly. Set it in the fridge for 10 minutes.
- In another bowl , add cream cheese, bisccoff spread, condensed milk, vanilla extract, fresh cream and cornflour.
- Mix it until everything is combined.
- Transfer this mix on top of the biscuit base. Seal the bottom of springform pan with 2 layers of aluminium foil so nothing leaks out.
- Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
- Bake it in a preheated oven for about 35-40 mins.
- Once its cool down, transfer the cheesecake in fridge for 2-4 hours.
- Top it up with biscoff spread and biscuit.
- Slice it and enjoy.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/small-serve-biscoff-cheesecake-2/
3.5.3251