Biscoff cheesecake – a ‘when Harry met Sally’ cake

I am in future going to call this my 'Harry met sally' cheesecake as one of my male guests last night had such a moment on his first mouthful of this cake, and several more while polishing it off!

The new Thermomix TM5 comes with a preloaded recipe chip and I am testing and adapting the recipes. This baked cheesecake is oh so simple and yet I know from a straw poll of friends that many have have never made a baked cheesecake.. But Why? – fear of the unknown Personally I am more 'afraid' of gelatine- when adapting recipes I am constantly thinking 'am is using enough sheets' Or some other uncertainty.

Biscoff Cheesecake

  • Servings: 10-12
  • Difficulty: medium
  • Print


Ingredients


Base

60g unsalted butter

250g biscuits, I use a mix of ore a and Biscoff biscuits

10g brown sugar


Filling

700g cream cheese. I used a mix of 450g Philadelphia and 250g ricotta

75g smooth or crunchy Biscoff spread

120g cream. I used a mix of 60g sour cream and 60g double cream

200g sugar

Scrapings of a vanilla pod or 5ml vanilla extract

3 eggs and 1 egg yolk

 

Prepare 9″/23cm springform tin by greasing with butter.


Method


Base

Melt butter in TM bowl 100° so 1 (about a minute)

Add biscuits and sugar and mix 10 seconds sp 7

Spread mixture into base of prepared tin.

Refrigerate while making the filling


Preheat oven to 220°C/450°F ( this isn't a misprint! You are only popping it into this hot oven for ten minutes before turning down temperature to a foolish 150°!

Clean the TM bowl


Filling

Put all the cheeses, creams Biscoff spread, sugar and vanilla seeds into TM bowl and blend for 20 seconds sp4

Add eggs and egg yolk and mix 30 seconds sp3

Pour filling over the refrigerated base

At this point you can swirl a fruit or nut purée over the top. I used a spoonful of callebaut (heavenly) praline paste

Bake on lowest shelf of hot oven for 10 minutes, before reducing temperature to 150°C/300°F. Bake for another 50 minutes. I baked in Aga, in the roasting oven to start then transferred to baking oven with cold shelf in place.

Like all baked cheesecake it will still have a slight 'wobble'at this point. If you can leave it in the oven with the door ajar and oven off, leave it for an hour.

Refigerate for at least 4 hours or better still overnight.

Perfect with crème fraîche.


 

This is a stunning baked cheesecake made simple in the Thermomix.

Just a quick update on Biscoff as a result of some email feedback on the original post- mainland Europeans have known about Biscoff – under the name spekuloos- for a long time. Years ago I wondered why they wanted to keep all the best things for themselves!. In the US and UK it is sold under the label Biscoff, as shown on jar above, and can be found ( thank goodness) in all good grocery stores. Like peanut butter it comes in smooth and crunchy form. While we are making comparisons, Biscoff is a GREAT substitute in all sorts of baked goods if you need to leave peanut butter out for food allergy reasons. I'd love to know whether or not you have used Biscoff and how you have substituted it for peanut butter..

 

7 Comments Add yours

  1. MealsWithMel says:

    This sounds wonderful and looks pretty too!! Thanks for sharing 🙂

    Like

  2. Sue Slaght says:

    A visit to your blog leaves me feeling like I should go for a run just from reading. Wow so delicious! Can you give me the link to your other blog? Your gravatar takes me here. 🙂

    Liked by 1 person

    1. vannillarock says:

      Hi sue, the link is below. It does appear on the baking blog when you visit the web page, but not via the WP reader. Quite frustrating as I have set the travel/ photography blog as the primary blog.
      I had saved the link the Dubrovnik hints and tips, thanks!
      https://vannillarock.wordpress.com

      Liked by 1 person

      1. Sue Slaght says:

        Thanks so much. Do you follow Jude who also has two blogs. Perhaps some suggestions could be offered?

        Liked by 1 person

      2. vannillarock says:

        I do follow Jude. Thanks sue I will follow that up. The annoying thing is that is was briefly the right default and then WP made some changes- to keep us on our toes I expect!

        Liked by 1 person

      3. Sue Slaght says:

        Very frustrating I’m sure. I hope Jude can be of help.

        Like

      4. vannillarock says:

        You are very welcome! Thanks for looking in on my blog 🙂

        Like

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