Tuesday, 20 March 2018

Mia Bakes: Biscoff Baked Cheesecakes

Very recently, I got a taste of Bloomsbury Bakers' speculoos cheesecake (thanks to CL!) and it was so good! Well, coming from someone who doesn't really like cheesecakes (especially no bake cheesecakes), this can only mean that it was absolutely divine! I mean, how can you go wrong with speculoos, right?
And so, the ever-so-gluttony me decided to try recreating my own version of the speculoos cheesecake!

So let's get over the ingredients, so we can get started!

You'll need:

For the cookie base
15 pcs of biscoff cookies
5 pcs of butter cookies
(I used tiger original bisuits because I wanted to use them up)
30g unsalted butter, melted
a pinch of salt

For the filling
200g cream cheese, soften
1 egg
1/4 tsp vanilla extract
60ml whipping cream
15g plain greek yogurt
60g biscoff spread
(I used crunchy, but you can use smooth and add more crushed biscoff)
a pinch of salt
5 pcs of biscoff cookies, lightly crushed

recipe adapted from delish.com

First up, fill your oven's baking tray with water (enough to cover up to half the depth of your muffin tin) and pre-heat it to 160 degrees celsius (or 325 degrees fahrenheit).

Next, to prepare the cookie base, pop the biscuits into a ziplock bag and crush them well using a rolling pin. Add in melted butter and salt, and toss them until the consistency resembles wet sand. It should hold together when you apply pressure, so if they don't, just add more melted butter.
Evenly distribute the cookie mixture into 12 standard size muffin/cupcake tins and press them down until they're evened out and well compacted and set them aside.
As you can see, instead of 12 standard cupcakes, I've made 6 standard + 12 mini instead.
That'll work too.

In a clean bowl, beat the cream cheese with a handheld mixer or a balloon whisk to loosen it up before beating in an egg and vanilla extract until well combined. Then, mix in the whipping cream and greek yogurt until well combined before mixing in the biscoff spread. Finally, fold in the crushed biscoff cookies and you're ready to assemble!

Evenly distribute the filling into the 12 muffin tins with cookie base. You may crush up more biscoff cookies and sprinkle them over the top of your cream cheese filling before sending them into the oven and bake for 20 to 25 minutes. Check if your cheesecakes are done by lightly pressing down on the surface and if it holds up (doesn't matter if it's slightly jiggly), it's done!

I've decided to do without anymore added sugar as the biscoff spread is sweet enough for me. However, if you'll prefer a sweeter baked cheesecake, you may add more biscoff spread or beat in a tbsp or two of castor sugar into the cream cheese before adding the egg and vanilla extract. :)

Just like any other baked cheesecakes, these yummies should be chilled at least a few hours (or preferably overnight) in the fridge before you sink your teeth into one! 

Till then,
Mia Foo


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