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Welcome to another day in the life of my kitchen this week I'm making a baked Coffee and Biscoff Cheese Cake. Steve is making a Sausage and Bacon Quiche with air fried new potatoes.
Coffee and Biscoff Cheesecake
You will need an 8 inch springform pan.
Preheat your oven to gas 4 or 350f
Base :
250g bourbon biscuit or 2 cups oreo's, crushed
4 tbsp or 1/2 stick, melted butter
Bake your base for 15 mins and allow to cool
Whilst cooling prepare your cheesecake batter.
Cheesecake batter:
24oz Full fat cream cheese, at rm temperature for an hour.
200g or 1 cup, Granulated sugar
1 tsp vanilla extract
80mls or 1/3 cup of brewed espresso coffee
3 large eggs
1 oven safe turkey bag
Topping:
2 heaped tbsp smooth Biscoff, melted
Before placing your cheesecake in the oven turn the oven down to gas 3 or 325º F.
Bake your cheesecake for 65-85 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
Turn off the oven , crack the door open to the oven and leave your oven to go cold with the cheesecake inside. Place in refrigerator minimum 6 hours then pour over the melted biscoff, return to the fridge and allow to set firmly.
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