Salt: It’s important to add a little pinch of salt to this recipe to prevent the final result from being too sweet. It’s kind of a give-and-take because the room-temp Nutella warms the cream (and warmer heavy cream isn’t as stable once whipped), but then the structure of the fat in the Nutella also seemed to stabilize the finished product. This is a shallower cheesecake than I usually make but I’d still recommend this 7″ tin, which will give you plenty of room and is very easy to use. Make It Ahead: Though I find this cookie butter whipped cream tends to deflate easily, it still keeps well in the fridge.

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping. So, what I tried was blending the Biscoff and the heavy cream together and then refrigerating that blend to cool it back down before whipping it.It’s neither grainy nor crumbly so you can use this smoothness to add some delicacy to your toast or cookies! If youre new to Biscoff, I definitely recommend giving these a try if you like sweet, lightly spiced biscuits that arent ginger biscuits (Biscoff are more cinnamony and dont have a fiery quality). When testing this recipe, we decided to use Lotus Biscoff spread to not only sweeten it (so no need for more sugar), but also decorate it. To control the result, add the biscuit crumbles gradually and check the consistency after it’s mixed well.

Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. You can adjust the consistency of the spread by adding more Biscoff biscuits (for thicker consistency) or more evaporated milk (for a thinner consistency). You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. This recipe is on the sweeter side, so you could cut the sugar down a bit (not more than 50%) if you would prefer. Move the mixer speed slowly up to medium and whip until you have reached soft, medium, or stiff peaks.You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter than the ones in the pictures. For every serving size (15 grams) Lotus Biscoff Spread contains 88 calories, 6 grams of fat, 8 grams of carbohydrates (5 of them are from sugar), and 0. Our biscuits are made with RSPO certified palm oil, they contain no artificial colours or added flavours. I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog where I will teach you how to bake like a Pro with the help of my foolproof recipes, baking tutorials, and online baking classes! However, if you prefer a smooth, delicate spread, you can let the food processor run for 2-3 minutes.

After a few trials, we also refined the ingredients list to use one full jar of Biscoff so there’s also no waste. DELIGHT IN EVERY BITE - A tasty treat made from Belgian white chocolate filled with the delightful Biscoff’s crunchy spread.Published: Jul 22, 2022 · Modified: Aug 17, 2022 by Katalin Nagy · This post may contain affiliate links. Don’t let it get too hot but warm enough to pour over the top of the cheesecake until it’s covered all over. Try my homemade whipped cream and check out my FAQs about Whipped Cream for even more tips and tricks. Ridiculously bad for you being both high fat and high sugar but if you can manage to stick to one or two rather than demolishing the whole pack like I did then they're definitely to be recommended!

layered with Biscoff cookies in mason jars for an easy dessert (refrigerate for 4 hours to soften–yum! A delicious Belgian chocolate bar with the unique caramelised taste and crunchiness of the iconic Lotus Biscoff biscuit. Wheat flour, sugar, vegetable oils (palm*, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon, emulsifier ( soya lecithin). Calories: 65 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0. Put this homemade Lotus Biscoff spread inside an airtight jar and keep it inside your freezer for an even longer shelf-life.However, products may be improved or updated which could result in changes to the product information, ingredients, nutritional content and allergy advice.