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Before you jump to Biscoff cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons why this is so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, most people assume that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by implementing several small changes.
The first change you can make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One heart-healthy substitute that can give you a positive start to your day is oatmeal. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
Evidently, it’s not at all difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to biscoff cheesecake recipe. You can cook biscoff cheesecake using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Biscoff cheesecake:
- Provide For the base:-
- Get 30 Lotus Biscoff biscuits
- Provide 85 gram unsalted melted butter
- Provide For the filling:-
- Get 1 tub double cream (600 ml)
- You need 160 gram cream cheese
- You need 1 cup Lotus Biscoff spread
- Use 75 gram icing sugar
- Use Pinch salt
- Prepare For the topping:-
- Use 3/4 cup Lotus Biscoff spread
Steps to make Biscoff cheesecake:
- To make the base:- - Line the bottom of a 9inch springform pan with a greaseproof paper round. - Using a food processor, pulse the Lotus Biscoff biscuits into fine crumbs. Keep 3 tablespoon of crumbs aside for topping. - With the remaining crumbs add in the melted butter until combined. - Spread the crumb mixture to the prepared pan's bottom and press evenly.
- To make the filling:- - In a bowl add the fresh cream and icing sugar and whip with electric whisk until soft peaks form. - In another bowl add salt, Lotus Biscoff spread and cream cheese and mix until well combined and very smooth. Cut and fold the whipped cream until mixed well. - Transfer on top of the base and spread into an even layer with a smooth surface. - Cover tightly with cling film wrap and refrigerate overnight.
- Place the remaining Lotus Biscoff spread in a microwave-safe bowl. Microwave for about 40 seconds until it is melted. - Pour the Biscoff spread all over the surface. Spreading it out into a smooth even layer. - Sprinkle the sides of the cake with the reserved cookie crumb mixture. Refrigerate for further 15 minutes before serving. Pipe fresh cream if preferred.
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