Hi Jane — was wowed by your recipe! We get ours from the Dutch Shop in Smithfield Sydney. Have you tried it as a baked cheesecake? Maybe swirled through the cheesecake? I saw on other sites recipes to make your own speculoos butter — how awesome that would be in your cheesecake!! Ohh hahah at least you can still get it! You had me at no bake. And Cheesecake. And that picture. Okay, you had me at hello! Looks like a winner! Beautiful as always. I love Lotus spread too and think this is a genius idea as when you bake it, you lose the taste.
A no-bake cheesecake is therefore perfect! Yumbles in my tumble! Being from Belgium I am an unconditional fan of speculoos — they just make everything better! Contemplating cancelling my plans this weekend so I can make it straightaway. Save my name, email, and website in this browser for the next time I comment.
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Chocolate Cake With Salted Caramel Cream - Pinch Of Nom
May 1, Written by Jane's Patisserie. Jump to Recipe -. Category: Dessert. Type: Cheesecake. Keyword: Biscoff. Prep Time: 10 minutes.
Cook Time: 10 minutes. Total Time: 20 minutes. Servings: 12 Slices.
Salted Caramel Apple Cheesecake Crumble Bars!
Author: Jane's Patisserie. Grams - Ounces. Instructions Blitz the biscuits for the base in a food processor until they're a fine crumb. With an electric mixer I use my KitchenAid Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth. Mix in the double cream and whisk until its thick and holds itself completely!
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Don't whip it too fast, slow and steady wins the race. Alternatively, you can whip the cream separately to stiff peaks and fold through! Spread the mixture evenly over the biscuit base and chill in the fridge for at least hours, but preferably overnight. Remove from the tin and decorate how you like. I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff!
Notes I updated this post in May The original recipe used: g of Digestives g of Lotus biscuit g Unsalted Butter And 2xg of the Philadelphia Cream Cheese For this recipe you can use either Mascarpone or Philadelphia, both work perfectly.
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However, either MUST be full fat! I used the Crunchy version of the spread in the cheesecake filmed, and photographed! You might find it easier to melt the spread for 10 seconds before you try and decorate with it! This cheesecake will last for 3 days in the fridge, once set. If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. Try to set the mix anyway!
If it still doesn't set, freeze it and have an Ice Cream Cheesecake! About Author Jane's Patisserie Hiya! Further Reading Eton Mess with Homemade Meringues! July 12, Vegan Vanilla Cupcakes! January 2, January 8, Nina December 11, at pm.
How Weight Watchers friendly is this Chocolate Cake With Salted Caramel Cream?
Jane's Patisserie December 11, at pm. Caroline December 10, at am. Jacky December 9, at pm.
Louise December 7, at pm. Sarah Lee December 7, at pm. Did you use dairy free cream cheese?? Did it gone out ok?? Sharon December 7, at pm. It was delicious Reply. Daisy Lyle December 7, at am. Siobhan Nolan December 6, at pm. Jane's Patisserie December 7, at am. Yes you can! Maya December 4, at pm. Hi Jane, My son has requested this cheesecake for his birthday. Jane's Patisserie December 4, at pm. Poppy November 27, at pm. X Reply.
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Raz November 27, at pm. Hi Jane, can I add my cheesecake to the freezer 30 minutes before serving to firm it up a bit xxx Reply. Jane's Patisserie November 27, at pm.