No-Bake Lotus Biscoff Cheesecake (No gelatin, No egg, No oven, No mixer)
No-Bake Lotus Biscoff Cheesecake (No gelatin, No egg, No oven, No mixer)
Cookie butter cheesecake recipe
Lotus Speculoos Biscoff Cheesecake
Crust
Lotus Biscoff cookies 16 pieces (125 g)
Melted butter 3 tbsp (45 g)
Cheesecake filling
Cream cheese 1 cup (225 g=8 oz) (room temperature)
Lotus Biscoff cookie butter (spread) 1/2 cup (150 g)
Vanilla extract 1/2 tsp
Heavy cream 1/2 cup (120 ml) (cold temperature)
Icing sugar 4 tbsp (30 g)
Topping
Lotus Biscoff cookie butter (spread) 1/2 cup (150 g)
Lotus Biscoff cookies 3-5 pieces
*PLEASE READ*
I used 15 cm mould (6 inches)
Heavy cream can be replaced with fresh cream or whipping cream (35 % fat)
Cream cheese should be in room temperature
Heavy cream should be in cold temperature
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Cranberry Orange Cheesecake / How to make cranberry sauce /how to make sugared cranberries
Cranberry-Orange Cheesecake. How to make cranberry cheesecake
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you will need
8 springform pan
For the crust
250 g Bischoff crackers ground or 1 1/2 cup ground sweet graham crackers
1/3 cup melted butter
for cream cheese filling
500 g cream cheese softened
3 tbsp sour cream
2/3 cup granulated sugar
2 eggs large
1 tbsp cornstarch
2 tsp pure vanilla extract
2 tbsp orange juice or lemon juice
1 tbsp orange zest or zest of whole orange
For topping
Cranberry orange sauce
Orange zest
For garnish
Sugared cranberries
Sliced orange
Mint
Method
For crust:
Preheat oven to 350°F. Grind the crackers in a food processor. Add the melted butter and press pulse to combine until clumps form.
Using a measuring cup with a flat bottom, press crumb mixture onto the bottom and 3 inches up sides of an 8-inch-diameter springform pan.
Bake in preheated oven for about 10 minutes. Remove from the oven and let it cool.
For filling:
Decrease oven temperature to 325°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan with the cooled set crust.
In a bowl of a stand mixer with the paddle attachment or use hand mixer, beat the softened cream cheese, sour cream, and sugar on medium-high speed until smooth. Scraping the bottom and side of the bowl. Beat in cornstarch, add eggs, one at a time, just until blended. Add orange zest, orange juice and pure vanilla extract. Beat on low speed just until blended.
Place springform pan wrapped with aluminum foil in a large roasting pan. Pour hot water about an inch and a half, sides of springform pan. Pour the cream cheese filling. Bake in preheated oven to 325°F until filling is set and the center is still a bit jiggly about 35 to 40 minutes. Remove cake from water bath transfer to a rack and cool completely, about 2 hours. Cover and chill for at least 8 hours or overnight.
Loosen the edges around the pan with a spatula or knife. Transfer on a cake server and spread the cranberry sauce on top of the cheesecake. Slice and serve.
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