COOKIE BUTTER CHEESECAKE!

This truly is one of the best cheesecakes ever. As you know, I love no bake cheesecakes and Mirror glazing my cakes. I wanted to combine both and create this stunning cake. All of my recipes are simple enough for a novice baker since there’s no baking involved, yet they taste like they were made by an absolute pro. This is utterly delicious and different to my other cheesecakes – the Biscoff Spread creates a delicious spiced cookie flavour compared to the sweetness of the others on my blog. 

This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. Its utterly scrumptious! This no-bake cheesecake recipe is one of my most favorites to date: it’s my No-Bake Cookie Butter Cheesecake! For those of you who have never had Biscoff Cookies before, they’re some delectable biscuits that are buttery, rich and spiced. 

They taste like a cross between a short bread cookie and a graham cracker. Somewhere along the line, Biscoff started making these cookies into what is known as cookie butter. 

Ingredients 

Biscuit Base50g Digestives100g Lotus/Biscoff Biscuits ( keep some biscuits)6 tbsp butter

Cheesecake Filling140 ml of double cream or whipping cream50 gr of icing sugar100 grams soft cheese (full-fat, such as Philadelphia)125 grams mascarpone cheese1 tsp of vanilla extract4 tbsp melted cookie butter ( for the middle)

Mirror glaze 150 gr glucose syrup150 gr granulated sugar75 gr Water10 gr gelatin75 gr Water for gelatine100 gr condensed milk150 gr white chocolateRed and Black food colouring1 tsp of titanium dioxide ( optional, white food colouring powder)  

Directions  

Step 1 : In a food processor add your mixed cookies and blitz until crumbs. Then add melted butter and mix it together. Then add cookies into the pan of your choice and spread it around evenly, pressing down into the pan.

Step 2 : Make your cheesecake. In a bowl, add your cream cheese and mascarpone cheese. Then add icing sugar, vanilla extract and mix everything until smooth. Whisk your heavy/double cream until soft peaks with sugar and mix together with the cream cheese.

Step 3 : Divide the mixture into two bowls equally. Add more crushed cookies into one bowl and mix well. Place the mixture into a piping bag.

Step 4 : Add the first layer of cookie butter cheesecake on top of your crushed cookies and evenly spread it around. Then melt few tbsp of cookie butter and spread that around in the middle.Step 5 : Add the second half of the cheesecake (your second bowl) into a piping bag and spread it on top and around. Place in a freezer for 4-6 hours.

Step 6 : Make Mirror Glaze. In a bowl add your gelatine and cold water and leave for 5-10 min to puff up. In a jug add your chopped white chocolate and condensed milk. In a small sauce pan, add your water, sugar and glucose syrup and leave it on medium heat to boil. As soon as the mixture starts to boil, take it off the heat immediately. Then add your gelatine inside and mix until it melts. Add your hot mixture into the chocolate with condensed milk and leave for few min. Then with a hand blender pulse few times on lowest setting at an angle, minimising the chances of bubbles. f you have any bubbles, get rid of them or siv your mixture through. Add clingfilm immediately and leave in a fridge to cool down. If you are using the glaze straight away, make sure to use it at 35 degrees C. Best to leave it overnight, so it develops a better consistency. Reheat in a microwave in 30 seconds breaks and bring to the right temperature before coating. Cake must be pre-frozen or frozen, otherwise the glaze won't be perfect. The glaze can be stored in a fridge for a long time. After coating, put the cake in the fridge (NOT the freezer).

Step 7 : Glaze the cake and leave it to set for a bit and then decorate it as you wish! 

WATCH THE VIDEO HERE:

Lots of love,

Alla xox