Mini Baked Biscoff Cheesecake Recipe | Egg & Eggless

Mini Biscoff Cheesecake – this cake requested by someone who had been following my channel for several years. I actually love biscoff and cheesecake. So this cake turned out to be my favourite now. She requested them to be mini ones, but you can absolutely make it into a 6 inch round loose pan. I do not have the individual mini loose pan which I think is not necessarily in this case. I just simply used one of the muffin pans I have, inserting the silicon parchment paper on the base and around the sides. These mini cheesecake turned out adorable. I also made the eggless version. All you need to replace the egg with condensed milk or yogurt. Both the cakes turned out so creamy and soft, super delicious. I hope you’ll be inspired and give this cake a try. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. Ingredients: • Biscoff Crust 85g [10 pcs] biscoff cookies 28g [2 tbsp] melted butter • Biscoff Spread 85g [10 pcs] biscoff cookies 6g [½ tbsp] sugar 60 [¼ cup] whipping cream 1 tsp lemon juice 48g [3 tbsp] melted butter • Biscoff Cheesecake 225g [1 cup] cream cheese, softened 60g [4 tbsp] sugar 110g [⅓ cup + 2 tbsp] sour cream 1 egg (or 60g [3 tbsp] sweetened condensed milk) 50g [3 tbsp] biscoff spread 15g [1 tbsp] lemon juice 120g [½ cup] whipping cream 7.5g [1 tbsp] cornstarch • Deco cream 180g [¾ cup] whipping cream 10g [1 tbsp] caster sugar Biscoff spread Biscoff cookie crumbs Biscoff cookies Instructions: • Biscoff Crust 1. Add the cookies into the food processor. Pulse a few times until fine. 2. Add in the melted butter. Pulse a few times until combined and look like a wet sand. 3. Distribute the crust evenly into the base of each muffin hole. 4. Put in freezer to freeze while working on the next step. • Biscoff Spread 1. Add the cookies into the food processor. Pulse a few times until fine. 2. Add in sugar, whipping cream, lemon juice and melted butter, pulse for 30 seconds until it comes together like a thick mixture. 3. Transfer into a bowl a set aside. • Biscoff Cheesecake 1. Preheat oven at 160°C/320°F. 2. In a large mixing bowl, add in the cream cheese (softened). 3. Add in the sugar and sour cream, fold until well combined. 4. Add in a beaten egg. Mix until well combined. For eggless version, just replace with condensed milk, mix until well combined. 5. Add in the homemade biscoff spread and lemon juice. Mix until well combined. 6. Add in the whipping cream. Mix until combined. 7. Sift in the cornstarch, mix until combined. 8. Transfer the batter into a piping bag. Pipe even amount into the muffin pan. 9. Prepare a hot water bath in the preheated oven. Place the muffin pan onto the water bath. Bake at 160°C/320°F for 30 minutes. 10. Let the cake cool completely. Cover with cling film and refrigerate for 3 hours. • Deco: 1. Whip the cream and sugar until a smooth and stiff peak. 2. Crush the cookies into the food processor to get some crumbs. 3. Use the homemade biscoff spread for the top of the cake. Follow me at: Instagram: @gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.