Salted Caramel Cheesecake Recipe

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This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese- biscoff cookie butter filling and a layer of delicious biscoff cookie butter on top. If you’ve never dried biscoff, you should definitely try this dessert. • Printable recipe: https://www.thecookingfoodie.com/reci... • • FOLLOW ME: • Instagram: / thecookingfoodie • Facebook: / thecookingfoodie • Website: https://www.thecookingfoodie.com/ • • More Cheesecake Recipes: • No-Bake Tiramisu Cheesecake: http://bit.ly/TiramisuCheesecakeYT • Caramel Pecan Cheesecake: http://bit.ly/PecanCheesecakeYT • No-Bake Chocolate Cheesecake: http://bit.ly/NBChocolateCheesecake • No-Bake Kinder Bueno Cheesecake: http://bit.ly/KinderBuenoCheesecakeYT • No-Bake Blueberry Cheesecake: http://bit.ly/BlueberryCakeTCF • • Ingredients: • For the crust: • 250g (9oz) Lotus Biscoff cookies • 6 tbsp (90g) Butter, melted • For the filling: • 2½ cups (565g) Cream cheese • 200g (7oz) Lotus biscoff cookie butter • 1 cup (240ml) Heavy cream, cold • 2/3 cup (85g) Powdered sugar • 1 teaspoon Vanilla extract • 14g Gelatin powder +70ml water • For the topping: • 200g (7oz) Lotus biscoff cookie butter • 3-4 Crushed cookies • Directions: • 1. Make the crust: In a food processor or a ziploc bag crush the lotus biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling. • 2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. • 3. In a large bowl beat cream cheese, vanilla extract and cookie butter until soft and smooth. In a separate bowl beat heavy cream with powdered sugar until medium-stiff peaks form. Gradually fold whipped cream into the cream cheese mixture. • 4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. • 5. Pour into the springform pan and freeze for 30 minutes. • 6. Meanwhile prepare the topping: place biscoff cookie butter in a heatproof bowl and melt in the microwave until melted. While still liquid pour over the cheesecake. • 7. Refrigerate the cake for at least 6 hours, until set. • 8. Decoration: release the cake from the pan and garnish the cake with crushed cookies around the edges. • • If you like my videos, please subscribe to my channel for new cooking videos: • https://www.youtube.com/c/thecookingf...

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