Biscoff Cheesecake

Biscoff biscuits are biscuits from Belgium. They have the aroma of caramel and cinnamon. Besides the sweetness, they also have the delicious bitterness of caramel. The biscuits are very crispy. They are delicious when eaten with tea or coffee. But aside from biscuits, another thing I would like you to buy and eat is "Biscoff Spread". My sister likes to eat them by sandwiching 2 Biscoff biscuits together with Biscoff Spread to make a super Biscoff sandwich!!! 

But these biscuits are not only delicious when eaten plain, but also yummy when used to make desserts. And today, I will share with you another dessert. Hehe.

This recipe is a very easy-to-make cheesecake. It only uses a few ingredients. The main ingredients of this recipe are cream cheese, Biscoff biscuits, Biscoff Spread, whipping cream, and butter. That's all. (Vanilla is optional, but I believe everyone already has salt at home.)

It is a rare cheesecake (no-bake cheesecake), but it does not require gelatin to set. Because the cake will become set from the cream cheese and spread. Plus, the spread is already sweet, so we don't have to add more sugar.

This recipe is suitable for Biscoff lovers, lol. Because there are Biscoff in every part, from the base, the cheesecake, the spread for topping, and Biscoff biscuits for decoration!!!!!!!. Okay, if anyone is a Biscoff lover, let's make it together.

Biscoff Cheesecake

18 x 6 x 6 cm Cake

Base

65 g ....................... Biscoff Biscuit

25 g ....................... Melted unsalted butter

Cheesecake

140 g ..................... Cream cheese

1/8 tsp ................... Salt 

1/2 tsp ................... Vanilla extract

110 g ..................... Biscoff Spread Crunchy (at room temperature)

90 g ....................... Whipping cream

Topping

40 g ...................... Biscoff Spread Crunchy

3 pieces ................ Biscoff Biscuit

Line an 18 x 6 x 6 cm pan with baking paper.

Crush the biscuits with a rolling pin. 

 Mix the crushed biscuit with melted butter.

Pour the biscuit mixture into the prepared pan and press to level the top. Refrigerate for at least 30 minutes

Beat the cream cheese with vanilla, salt, and Biscoff Spread until combined.

Pour the whipping cream into the bowl.

Beat until combined and thicken.

Pour the batter into the prepared pan and level the top.

Cover and refrigerate until the cheesecake is set (at least 6 hours).

Warm 40 g of Biscoff Spread in the microwave at 600W for 30 seconds. Let it cool before using.

Remove the cake from the pan and top with Biscoff Spread. Refrigerate until the Biscoff Spread is set.

Decorate the cake with Biscoff biscuits before serving.

Biscoff Cheesecake

 

Caramel walnut cookies

A delicious cookie that's full of butter, nuts, and caramel.

Coating walnuts in sugar before adding them to the cookie dough helps reduce the bitterness of the walnuts and adds a caramel-like aroma.

Making by cutting the butter into the flour mixture,  this method creates a cookie with a crispy and crumbly texture. The liquid we use in this recipe is egg yolk; it adds richness and doesn't cause gluten development. 

The Sugared walnuts are not only used for adding delicious flavor to our desserts, but you can also eat them as a snack. ^^

If you want to plan ahead, you can make the dough, cover it, and freeze it for 2 months. 

Caramel walnut cookies

about 28 pieces

Sugared walnuts

10 g ........................ Water

25 g ........................ Granulated sugar

50 g ........................ Walnuts

1/8 tsp ..................... Salt

Cookies dough

90 g ......................... Cake flour
25 g ......................... Almond powder
35 g ......................... Icing sugar

1/8 tsp ..................... Salt
60 g ........................ Unsalted butter (cool, cut into 1 cm cubes)
10 g ......................... Egg yolk

Roast the walnuts in an oven toaster for 7 minutes and coarsely chop them.

Put the water and sugar into a pan and place the pan over medium heat. Bring to a full boil for 1 minute. 

Put the walnuts and salt into the pan and lower the heat. Stir until the sugar crystallizes.  Continue stirring until some of the crystallized sugar caramelizes.

Pour into a sheet pan and separate the walnut pieces. Let it cool completely.

Chop the walnuts and set aside.

Put the cake flour, icing sugar, salt, and granulated sugar into the mini chopper bowl. Process to combine.

Put the butter into the bowl. 

Process until combined.

Pour the egg yolk into the bowl.

Process until the dough starts to form.

Remove the dough from the bowl and press with the palm of your hand.

Mix the sugared walnuts into the dough.

Until combined.

Roll into a 3 cm diameter log and cover the dough. Refrigerate for 2 hours.

Before baking, preheat the oven to 170℃

Cut into pieces about 1 cm. thickness.

You will get about 28 pieces.

Bake the cookie in the 170℃ preheated oven for 18-20 minutes.

Let the cookies cool completely before serving.

Caramel walnut cookies

 

Chocolate Fujisan bread

I've had this cute mold for quite some time now.