Biscoff Cheesecake
Ingredients
For Crust
- 200 g Lotus Biscuits
- 3-4 tbsp Melted Butter
For filling
- 500 g Cream cheese
- 250 g Sour Cream
- 1 cup Sugar
- 1 tsp Vanilla essence
- Sea Salt a pinch
- 2 tbsp Corn Starch or Potato Starch
- 1/2 tsp Lemon Juice
- 1/4 cup Biscoff butter (I have used crunchy)
Instructions
- Take the digestive and make a crumbs.
- Melt the butter Mix in melted butter and crumbs and place mixture into a baking pan. I have used spring-form pan. Press the mixture down to make a smooth base.
- Pre heat the oven and bake the crust for 8 mins. Let it cool down completely
- Make sure all ingredients under for filling is in room temperature. Add all the ingredients in the broad vessel. Using hand held beater or batter mixer whip it o the smooth batter
- Pour this over the crust. : Pre heat the oven at 180 degree C and Bake the case for 60 mins or till inserted toothpick comes out clean. Let it cool down in the oven for 1 hr. Take it out and completely cool it down
- Wrap it with cling wrap. And refrigerate it for min 2 hours or over night
- Enjoy
Notes
Notes
- Do not over-mix the cheesecake batter
- Leave cheesecake in the cooling oven for 1 hour
- Cool completely at room temperature before refrigerate it
- you can freeze it for longer self life
- My son loves little burnt top so I let it bake for 10 mins more
Notes
- Use white version of sweet potato for this recipe
- I get peanut powder otherwise make powder with dry roasted peanut
- Sweet potato tends to stick to the pan, so make sure you use a heavy bottom pan
- Keep grated sweet potato in water till you need it. This will prevent the dis-colouring
Health benefits of Sweet Potato
- Sweet potato is considered as complex carb. This helps to keep you full for longer period.
- Highly nutritious. Sweet potatoes are a great source of fiber, vitamins, and minerals.
- The fiber and antioxidants in sweet potatoes can be beneficial for gut health
- Orange sweet potato is high in beta carotene.