Lotus Biscoff Crumb Bag 750 g (Pack of 8)

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Sugar: I used a simple Caster Sugar (Fine White Sugar). The Biscoff Spread is quite sweet on its own, so you don't need to add much sugar here. To make Biscoff whipped cream, place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment. Beat ingredients at medium speed, then high speed until "almost done" whipped cream. Add cookie spread and mix at a low speed. Transfer the cream into a piping bag with plain pastry tip 809. When it comes to filling options for the Biscoff cookie crust, the possibilities are endless. Here are some delicious filling ideas that pair beautifully with the caramelized flavor of the crust: The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. The technique you use can make or (quite literally) break a great crumb crust: This creamy and delicious Biscoff milkshake recipe is the perfect way to cool down and it is definitely one for Biscoff lovers. Just 3 ingredients and ready in less than 5 minutes. Biscoff blended with milk and ice cream for an indulgent treat that the whole family will love.

Step 4. Transfer the meringue into a pastry bag fitted with Ateco plain pastry tip 809. Draw two spiral disks on parchment paperstarting from the center (photo 3). Bake for 2 hours. Let the meringue disks cool down (photo 4). PHOTO 3 PHOTO 4 Keep chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice. This cheesecake is very rich so I would suggest you cut small slices! Tips for the Perfect No Bake Lotus Cheesecake Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.

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Kosher salt-you will need about ¼ teaspoon of kosher salt for this recipe. For the biscoff buttercream: Egg whites: Use large eggs at room temperature. Make sure to bring eggs to the counter about an hour before you start. Using an egg separator, separate the egg whites from the egg yolks while the eggs are still chilled. This biscoff cheesecake recipe is made out of 7 ingredients only, a few of them used multiple times in different layers of the cake: You have two options for preparing this crust. You can blind-bake it (aka briefly baking the pie with nothing in it) or freeze it.

Put the double cream in a bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling. Make the cheesecake filling I usually pre-bake this Biscoff crust for 10 minutes at 350°F (177°C) before adding a filling. If you’re making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using instructs otherwise. Remove the crumbled biscoff cookie crumbs from the food processor. Add them to a bowl and toss in the salt, melted butter, and the optional vanilla. Use a rubber spatula to fold everything together until the cookie crumbs until fully coated.

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Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.

Pipe a small dollop of the biscoff buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot. The easier way to form a crumb crust is to start forming the edges of the crust first, and then press the crumb mixture down into the bottom of the plate.

Top the first cake layer with ⅓ of the biscoff buttercream and spread an even layer using a spatula. Top the cake with ⅓ of the biscoff crumbs and spread it on top of the buttercream. Repeat with the second cake layer. Then use cake stripsto make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top. Instructions Ground into fine crumbs to make a cheesecake crust like for these Mini Biscoff Cheesecakes or No Bake Biscoff Cheesecake. If you’re not looking to impress anyone with your decorating skills, it’s absolutely okay to freeze the cake with the frosting on. Variations

If needed, melt the Spread in the microwave for a few seconds so it is fluid. Do not over-whisk the ingredients, we do not want to add to much air into the batter. Stop mixing as soon as no lumps remain and the batter is fluffy and fluid. All the ingredients need to be at room temperature - especially the Cream Cheese, Spread and Eggs. This is the best way to insure all the ingredients get mixed evenly without any lumps. If using a springform pan instead of a 9-inch pie pan, you won’t press the mixture up the sides of the pan. Just press into the bottom. Make Ahead, Storing, and FreezingPhoto 3: Transfer the biscoff cookie crumbs inside a 24 cm / 9 inch Springform Pan that has been lined with baking paper both on the bottom and the sides (or very well greased). The only type of pie that wouldn't work well with a biscoff crust is a custard pie. Custard recipes generally have too much liquid, and sometimes, when you pour a thin filling into a cookie crust, it will cause the crumbs to break apart and rise to the top of the pie. So I don't recommend using this recipe for any sort of custard filling. Recipes to Pair with a Biscoff Crust Biscoff cookie spread-we like using lotus biscoff cookie spread, but any kind of cookie spread will work.