Biscoff-strawberry cheesecake
Prep Time
1 hr 30 min
Porties
Serveert 14
Niveau
Easy
This Biscoff cheesecake with strawberries is a delightful dessert! The Biscoff provides a tasty base for the cheesecake, and the strawberry filling adds a refreshing and fruity note!
Ingrediënten
This Biscoff cheesecake with strawberries is a delightful dessert! The Biscoff provides a tasty base for the cheesecake, and the strawberry filling adds a refreshing and fruity note!
Stappenplan
1 Finely grind the Biscoff cake in a mincer. |
2 Melt the butter in a saucepan over low heat. |
3 Add the finely ground Biscoff cookies to a deep bowl and mix them with the melted butter until combined. |
4 Take a springform or baking pan and place a sheet of parchment paper in it. Spread the cookie dough over the base and press it firmly (use the bottom of a spoon as a tool). Place the cookie dough in the refrigerator. |
5 Put the strawberries together with the sugar in a skillet over medium-high heat. Bring to a boil for 5-7 minutes or until the strawberries become soft. Stir frequently. Take a bowl and place a strainer on top. Add the strawberry mixture and press down with a spatula or spoon. Put the strawberry mixture into a piping bag. |
6 In a deep bowl, combine the cream cheese with Greek yogurt, sugar, and vanilla sugar. Mix for 1 minute until combined. Sift the cornstarch over the bowl and mix for an additional minute. Set aside the mixer and switch to a spatula. Add the eggs one by one to the bowl. Gently fold the egg into the cheesecake batter using a spatula. |
7 Spoon half of the cream cheese mixture over the cookie dough and spread it evenly. Distribute the strawberry mixture over it. Spoon the remaining cheesecake batter over the top and spread it evenly. |
8 Place the Biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ (257 ℉). Bake for 60 minutes or until the sides are firm and the center slightly jiggles. Turn off the oven and leave the Biscoff cheesecake in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the Biscoff cheesecake with strawberry filling from the oven and place it, covered, in the refrigerator. Preferably overnight. |
9 Melt the Biscoff paste, while stirring, in a saucepan over low heat. |
10 Pour the Biscoff paste on top of the cheesecake. Place the Biscoff-strawberry cheesecake, covered, in the refrigerator for 30-45 minutes or until the Biscoff paste is firm. |
11 Cut the cheesecake into rectangles. Pipe lines of Biscoff on the cheesecake and garnish with Biscoff cookie crumbs and strawberries. |
12 Final look of biscoff strawberry cheesecake |
