So, this week’s blog is centred around one of my favourite toppings, Biscoff. The main focus of this blog is a Biscoff cheesecake, which I absolutely fell in love with. I also had a few cupcake deliveries and made some Biscoff cupcakes which just looked stunning. I finished my jar of Biscoff baking these cupcakes and was sad when my mam said she couldn’t get another jar when she went shopping, hopefully she can get one this week. Saying that as a replacement I ordered a 1kg bottle of Biscoff sauce and I cannot wait to use it. Whilst I’m baking more than normal I still have uni work to finish for second year and this week was full on. I had revision for an exams and essays due. I planned my week taking Wednesday out to bake. Once everything was handed in for this week I also had a much needed baking day yesterday and it flew by but was so relaxing. I have baking ideas coming out of my ears, I was trying to write my Chemistry essay but was thinking about making Oreo flavoured cupcakes instead. The cheesecake recipe was so easy.
Ingredients for the cheesecake
· 120g unsalted butter
· 310g digestive biscuits
· 500g full fat cream cheese
· 150g Biscoff spread
· 325ml double cream
· 100g icing sugar
· Vanilla extract
· Biscoff biscuits
I started by crushing the Digestive biscuits, you can alternatively swap these for Biscoff biscuits but I thought that might’ve been a bit too much, of course it's up to you. I melted some unsalted butter in the microwave and mixed this into the crushed biscuits. I firmly pressed the biscuit base into an 8inch deep tin and placed in the fridge whilst I made the cheesecake filling. I added the cream cheese, Biscoff and icing sugar together until smooth. My problem when making cheesecake is the cost of the cream cheese, my mam found a cheaper alternative in Lidl that did the same job for a fraction of the price, look out for Lidl’s own brand full fat cream cheese. Once this was smooth I added the double cream, and whisked after a while this thickened. I placed in on top of the biscuit base and let it set. Ideally you want to leave it as long as possible overnight preferably. I was in a bit of a hurry and took it out after 2-3hrs. You could tell it needed longer but it still held its shape. I melted a couple tablespoons of Biscoff so it was runny and drizzled it over the top, you can do this in any pattern you like. I added some crushed Biscoff biscuits around the outside and a placed a whole biscuit in the centre. You can pipe some whipped double cream on top if you want and stand biscuits around the edge. The freedom of decoration is yours. I’m normally super critical but I’m not joking when I say I loved this cheesecake and I can’t wait to make it again.
That cheesecake was super easy to make and well worth it. It was a lovely dessert to have and I didn’t realise how much I loved Biscoff cheesecake until this recipe. I’ll always be a strong advocate of this recipe. I promised some friends some cupcakes this week and did a few doorstop drop-offs of cakes. I think cake certainly helps people feel better especially under current circumstances. For the cupcakes I added a little bit of Biscoff into the cupcake mixture, you can add as much as you want. I have to say I loved the cupcake cases as well. The buttercream was the stand out feature of these cupcakes, it was just so creamy. I think they would’ve been taken up a level with some Biscoff sauce on top, unfortunately that arrived a day after the cupcakes. I loved the simplicity of these cupcakes. After the week I had with all my uni work I treated myself to a cake I can’t wait to share next week. It was something completely different for me, but it really does stand out. I’m going to spend this week getting all my blogs sorted that I haven’t shared yet as well as writing my extensive list of bakes I want to try. I hope you have a lovely safe week.
Lots of love,
Hannah x
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