This video in summary: Put Biscoff as the base, then put Biscoff on top, spread some Biscoff on there, put Biscoff drops on the sides, crumble some Biscoff on top, and then one last Biscoff on the Biscoff.
I have actually made this and just a reminder to not use the biscoff spread if you're gonna use the biscoff biscuits as a base. It becomes extremely sweet and almost gave me a migraine. You could use graham crackers for the base and use the spread on top or use blueberry or strawberry sauce as the topping( i used blueberry sauce ). JUST A TIP THO!
I know I'm a bit late but I made a biscoff cheesecake at work last weekend. I used biscoff biscuits that were crushed then added them to the mixture instead of biscoff spread. Still tastes like biscoff. And if you want to serve it with something, you can make a simple biscoff toffee sauce to pour in top :)
I made this today and it was really good! I really recommend making this! P.S- Use the crunchy lotus biscoff spread... it adds a amazing texture and taste!
Ingredients list (from the full version on her channel): Base: 250g Lotus Biscuits 75g unsalted butter, melted Cheesecake filling: 300ml double cream, cold 500g full-fat cream cheese, room temperature 300g Lotus Biscoff spread 50g icing sugar Topping: 200g Biscoff spread, melted 2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit Ingredient tips: FYI - Double cream is heavy cream / heavy whipping cream in the US. FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter. TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid. Tin Size: She used an 8" (20cm) springform pan
Ingredients For the base: 250g Lotus biscuits 75g unsalted butter, melted For the filling: 300ml double cream, cold 500g full-fat cream cheese, room temperature 300g Biscoff spread 75g icing sugar For the topping: 200g Biscoff spread 3 Lotus biscuits, finely crushed 1 Lotus biscuit 1) Line an 8" springform cake tin with baking paper. 2) Finely crush the biscuits in a food processor. 3) Add the crushed biscuits to a bowl and mix them with the melted butter until fully combined. 4) Pour the mix into your cake tin and press it down firmly. 5) Put the cake tin in the fridge whilst you make the filling. 6) Pour the double cream into a bowl and whisk to stiff peaks. 7) In another large bowl, whisk the cream cheese, icing sugar and Biscoff spread together until there are no lumps. 8) Add the (now whipped) double cream to the cream cheese mix and fold it in until thick and creamy. 9) Take the tin out of the fridge and scoop the filling onto your base, smoothing it out to the edges and levelling it out. 10) Refrigerate for 6 hours minimum, or overnight if possible. 11) Gently run a knife around the edge of the cake tin. 12) For the topping, melt the Biscoff spread in the microwave on medium (400-500W) stirring every 30 seconds until melted. 13) Pour the melted Biscoff spread over the top of the cheesecake and smooth it out, letting it drip down the edges. 14) Sprinkle the Lotus crumbs around the edge. 15) Place the Lotus biscuit in the middle to finish it off. 16) Put it in the fridge for 1 hour minimum. 17) Enjoy!
Way better with traditional baked cheesecake. Even better with homemade Salted Caramel sauce. I made one yesterday. Total time with refrigeration was about 8 hours but it was so, so, so worth it.
Ingredients list (from the full version on her channel): Base: 250g Lotus Biscuits 75g unsalted butter, melted Cheesecake filling: 300ml double cream, cold 500g full-fat cream cheese, room temperature 300g Lotus Biscoff spread 50g icing sugar Topping: 200g Biscoff spread, melted 2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit Ingredient tips: FYI - Double cream is heavy cream / heavy whipping cream in the US. FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter. TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid. Tin Size: She used an 8" (20cm) springform pan
Ingredients list (from the full version on her channel): Base: 250g Lotus Biscuits 75g unsalted butter, melted Cheesecake filling: 300ml double cream, cold 500g full-fat cream cheese, room temperature 300g Lotus Biscoff spread 50g icing sugar Topping: 200g Biscoff spread, melted 2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit Ingredient tips: FYI - Double cream is heavy cream / heavy whipping cream in the US. FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter. TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid. Tin Size: She used an 8" (20cm) springform pan
What's your all-time favourite cheesecake?
Chocolate
I really like lotus biscoff cheesecake I will make these this or next year by myself.😊
To many
Caramel cheesecake
Strawberry
This video in summary: Put Biscoff as the base, then put Biscoff on top, spread some Biscoff on there, put Biscoff drops on the sides, crumble some Biscoff on top, and then one last Biscoff on the Biscoff.
hahhah
True story 🤣
Right!!!! Enough with the biscoff!! The flavor will be so one dimensional.
I bet biscoff sponsered this
The same thing goes with oreo cheesecake too!
No one complains at that time!
Ngl the biscuit part on the bottom is the best bit!
I have actually made this and just a reminder to not use the biscoff spread if you're gonna use the biscoff biscuits as a base. It becomes extremely sweet and almost gave me a migraine. You could use graham crackers for the base and use the spread on top or use blueberry or strawberry sauce as the topping( i used blueberry sauce ). JUST A TIP THO!
Then it's not a lotus cheese cake but a blueberry one?
@@t.s1988 I think they mean use either a biscoff base or biscoff batter but not both together.
Thank you for the tip! I was wondering about the spread.
thank u for the tip i hate overly sweet stuff omg
Thanks so much for sharing this. Overly Sweet desserts trigger migraine for me too. Thanks again
The biscoff spread on its own is just delicious.
JoyBhell , JoyBhella, JoyBhella6
EnjoyYunus, EnjoyLivia, EnjoyTian
EnjoyRineee, EnjoyJani EnjoyGeorgeTian, Enjoy MarkTian, Julius Rush Christ6
Man i love those cookies with coffee ☕️ 😋
Me too!
Honestly that looks so good
This looks so amazing and differenta I'd love to try this!
I love your accent! The way you say "enjoy" at the end sounds so awesome. (also everything you make looks delicious, I hope you sell your creations)
It sounds normal to me as I’m British aswel lol
@@geebee2552 some ppl have never heard a British accent ☠️
THAT HAD MY MOUTH WATERY THAT LOOKS AMAZING
I know I'm a bit late but I made a biscoff cheesecake at work last weekend. I used biscoff biscuits that were crushed then added them to the mixture instead of biscoff spread. Still tastes like biscoff. And if you want to serve it with something, you can make a simple biscoff toffee sauce to pour in top :)
I hate the fact I’m intolerant to this ughhhhhhh looks so foooooooking goooooood!!!
Never even heard of biscoff in my life until now. I'll have to try it.
Walmart Carrie's it here and the cookie butter as well. Trader Joe's also has cookie butter and cookie butter cookies
The flavour of Lotus cookie is another level 😍
Oh oh omg try it and the cookie butter ..it is amazing!
Yeah its one of my favorite childhood biscuits. In my country they call it speculoos
Speculoos pasta @@vincentdhaese7
Made this for a dinner party last weekend. It was a hit. Thank you 🎉
Oh yum. What a treat. Try gingernut biscuit as base. Its more exciting than digestives
The recipe I’ve always been waiting for!🤤
I made this and it was so tasty! I recommend trying it if u love Biscoff :D
What measurements did u use ?
My sister made these before and they’re so good.
Me and my mum are making this right now ❤😊
I made this today and it was really good! I really recommend making this! P.S- Use the crunchy lotus biscoff spread... it adds a amazing texture and taste!
Can you please please share measurements
This looks like the only cheesecake I'd actually eat bcs i usually hate cheesecake but i love biscoff
I love how creamy it is!
Ingredients list (from the full version on her channel):
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
She used an 8" (20cm) springform pan
Could you use Mascarpone instead of cream cheese? Thanks
@@MGallo_yes of course
Pour les francophone
Double cream = crème fraîche
Full fat cream = St moret
De rien ❤😂
Thank you!
Yesss finally on time
😊😊😊
@@FitwaffleKitchen What’s the best cream cheese for this cake?
You deserve a gold medal
I made this for my friends birthday barbecue, it’s soooo easy and tastes amazinggggg, no cap, it was beautiful ❤ thanks fitwaffle for the dope recipe
Can I please have the measurements of everything
Also can you tell me what time you are seeing this? :)
16:40 UK time
It's 17:42 in the afternoon in germany right now.
16:43 uk time
10:14pm here in India 😂😂
11:10 am Central Time
Love you, Eloise!!❤ I absolutely hate when people steal your videos
This looks so good😍I'm gonna try it ☺️ but do you have the measurements?
Ingredients
For the base:
250g Lotus biscuits
75g unsalted butter, melted
For the filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Biscoff spread
75g icing sugar
For the topping:
200g Biscoff spread
3 Lotus biscuits, finely crushed
1 Lotus biscuit
1) Line an 8" springform cake tin with baking paper.
2) Finely crush the biscuits in a food processor.
3) Add the crushed biscuits to a bowl and mix them with the melted butter until fully combined.
4) Pour the mix into your cake tin and press it down firmly.
5) Put the cake tin in the fridge whilst you make the filling.
6) Pour the double cream into a bowl and whisk to stiff peaks.
7) In another large bowl, whisk the cream cheese, icing sugar and Biscoff spread together until there are no lumps.
8) Add the (now whipped) double cream to the cream cheese mix and fold it in until thick and creamy.
9) Take the tin out of the fridge and scoop the filling onto your base, smoothing it out to the edges and levelling it out.
10) Refrigerate for 6 hours minimum, or overnight if possible.
11) Gently run a knife around the edge of the cake tin.
12) For the topping, melt the Biscoff spread in the microwave on medium (400-500W) stirring every 30 seconds until melted.
13) Pour the melted Biscoff spread over the top of the cheesecake and smooth it out, letting it drip down the edges.
14) Sprinkle the Lotus crumbs around the edge.
15) Place the Lotus biscuit in the middle to finish it off.
16) Put it in the fridge for 1 hour minimum.
17) Enjoy!
Can you do it in US customary?
@@megandillon7276do better and learn metric
@@FruitMan9000forgot the vanilla extract
❤❤❤@@FruitMan9000
Its clear who is the star of this cake👌🔥🧡
My sis made this, it was absolutely delicious!
Thats delicious I have tried that out
It looks so good you are like a professional thanks for posting every day keep up the hard work 😀😃😄😁
I have tried this recipe and so far it's turning good let's check the results after a few hrs .... Just hope it turns out great🤞🏻❤️
Way better with traditional baked cheesecake. Even better with homemade Salted Caramel sauce. I made one yesterday. Total time with refrigeration was about 8 hours but it was so, so, so worth it.
Beautiful!!
Lotus is really underrated tbh😊
Your recipes are so nice 😋😋😋🤗🤗🥰
I did it its soo good and soooooo sweet❤
That look delicious I should try that recipes 😋👌
Looks absolutely delicious~
It looks so good
This is my favorite cheese cake. Thank you
This looks sooooooooooo yummy🤤
So this is where my aunt found the cheesecake recipe? Nice👍🏻👌🏻
Looks very delicious and amazing
Such an easy recipe
My parents did those ingredients once it was ready it was extremely amazing
Looks so nice 😊
I ❤ your recipes!
Can you do some Rolo/ Munchie content because they are my favourite! ❤️❤️❤️
Awesome 👍👍
Thanks 🤗
Thanks Dear From Malta 🇲🇹 👍
Your recipes looks really delish😋😋
I made this and it’s soo delicious
I must say you are very creative
Could you do a brownie one next
I'll see what I have :)
@@FitwaffleKitchen yess thks
Oh my gosh don't even get me started on Lotus cookies! Ahhhhhhh
Best Graham cracker!
My favourite cheesecake cake 😋😋
Tysm my fam love bisoff and cheesecake tysm
No problem!!
Guys! I need to make this!!
It looks delicious 😍😋
Brilliant. To the point. Looks delicious 😋
❤️❤️❤️❤️❤️❤️ I love biscoff
I made these and it’s delicious 😋
Wow that a delicious Big like I love it ❤️ sharing 🙏 Amazing 👉👉
This is my favorite biscuit
Amazing ❤
Hey this looks amazing ! Could you please also upload the recipe ? ♥️🙈
Ingredients list (from the full version on her channel):
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
She used an 8" (20cm) springform pan
I’ve seen a lot of no-bake cheesecakes, this looks the best by far lol
I love your recipes.... Delicious 😊😋🌹
Omggg It looks soooo gooddd !!!!❤️❤️❤️❤️
Looks good.
Lotus is my fav flavor in shakes cakes ice creams and everything
Food-gasm! 🤤
Looks lovely.
Biscoff is my everything!
I love your cheesecake!
It's really perfect
Omg it looks so good
Love it❤❤❤❤
That looks so good
Zach is the best dessert to make at h you have a good day
Even I don't bake, I watch 🤗
I love oreo, but I also love biscoff/lotus
Beautiful
Can you add the measurements?
Also I love your cakes, books, and everything else you deserve 500,000 subscribers
Ingredients list (from the full version on her channel):
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
She used an 8" (20cm) springform pan
No bale Kinder Cheesecake❤❤❤
Thank you...I'll try this
So yummy I love cheesecakes
Looking tasty
I love Cake so much
My favorite is the goat cheese with raspberry, and it is very creamy.
Trop bon trop bon le gâteau délicieux😋😋😋😋😋
This woman must really love biscoff
I don't blame her 😏✌️
she does for sure! :)
I do!
#theboondockspay
what do they taste like? is it like a graham cracker
This shite is the bomb!
Ooh this is a different style
I'm making your recipe for the first time, I'm not a person who likes a lot of cheesecake, is it possible for you to answer a little quickly please❤
Ingredients
- lotus biscoff
- melted butter
- cream cheese
- powder sugar
- vanilla extract
- biscoff spread
- double cream
- biscoff spread (more)
Thanks me later
Love your accent 💗
Im so hungry now thanks 😂
She has a full recipe on tt