Biscoff Hazelnut Cheesecake with Homemade Biscoff Spread | Silent Baking, ASMR

Starting the new year with cheesecake!
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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Size: 6” cheesecake
Biscoff crust
95g (15 pieces) biscoff cookies
30g (2 tbsp.) unsalted butter, melted
Preheat oven to 350F.
Crush the biscoff cookies in a plastic bag, or use a small blender. A few chunks are ok.
Add the melted butter. Mix until combined, it should be damp sand consistency.
Press onto a round 6” pan with a removable bottom.
Bake 350F 10 minutes.
Remove from oven. While still hot, press the sides to ensure the crust is flush with the edges.
Set aside to cool.
Hazelnut Cheesecake Filling
330g (1-1/3 8oz block) cream cheese
85g (1/3 cup + 1-1/2 tbsp.) brown sugar
2 large eggs
120g (1/2 cup) roasted hazelnuts or hazelnut butter
10g (1-1/3 tbsp.) cornstarch
pinch salt
10g (2 tsp.) vanilla
30g (2 tbsp.) whipping cream
60g (1/4 cup) sour cream
If you already have hazelnut butter premade, skip blending the roasted hazelnuts.
For the hazelnut butter: In a small blender, blend the toasted hazelnuts until smooth. Stop and scrape the sides occasionally. Be patient, it will eventually turn into a paste.
Optional: Put through a strainer to separate larger nut chunks.
For the filling: With an electric mixer, beat cream cheese until it just turns smooth. Don’t over mix.
Add sugar, beat until smooth.
Add hazelnut butter, beat until smooth.
Add eggs one at a time, beat until smooth before adding the next.
Sift in cornstarch. Mix by hand until smooth.
Add heavy cream, sour cream and vanilla. Beat until smooth.
Optional: for the smoothest filling, strain through a sieve.
Line the sides of the pan with 2 sheets of aluminum foil. Pour filling over the prebaked biscoff crust. Remove air bubbles with a skewer.
Bake in water bath - 325F 60-70 mins or until the sides are set. The middle should still jiggle when agitated.
Turn off the oven, leave the door cracked open for 60 minutes.
Remove cheesecake from the oven. Cool to room temperature, then leave in the fridge to set at least 6 hours or overnight.
Biscoff Spread
80g (10 pieces) biscoff cookies
1/8 tsp. cinnamon
pinch salt
4g (1 tsp.) brown sugar
50g (3-1/3 tbsp.) evaporated milk
10g (2 tsp.) melted butter
Note: you can skip the homemade spread if you have the store bought version!
In a small blender, blend biscoff cookies, brown sugar, cinnamon and salt into powder.
Add evaporated milk, blend until smooth.
Add melted butter, blend until smooth.
Pour and spread over the chilled cheesecake.
Note: If too stiff, rest bowl in hot water. Heat slowly and mix until it becomes spreading consistency.
Don't microwave or the mixture will thicken into a cake.
Garnish:
whipped cream
biscoff cookies
toasted hazelnuts
gold leaf

[@maryduffoosmith5255]

Looks so yummy!! Thank you for sharing. Keep sharing your beautiful baking artistry!

[@Beepo675]

Dropping a comment to give you more engagement cuz this is quality asmr! Itches my brain good.
Also appreciate you turning down the blender sounds!

[@thesugarhideout]

Thank you for the thoughtful words. Glad you enjoyed the video :)

[@marinastepanova1988]

Thank you so much!

[@thesugarhideout]

Thank you for watching! :)

[@Edmodn]

That looks so delicious. Thanks for the recipe !

[@thesugarhideout]

Thanks for watching!