Receta fácil de tarta de queso Lotus Biscoff sin horno
Las galletas Lotus Biscoff parecen estar en todas partes ahora mismo. Estas galletas con sabor a caramelo son un tipo de galleta speculoos, que son galletas crujientes especiadas originarias de Bélgica. En el Reino Unido se han servido durante mucho tiempo al lado del café, pero más recientemente la crema Biscoff, parecida a la mantequilla de cacahuete y hecha con las migas de las galletas, se ha utilizado para brownies, pastelitos, bizcochos y... ¡tarta de queso! ¡Aquí es donde entra nuestra receta de tarta de queso Lotus Biscoff sin horno!
Ingredientes
- 300 g Biscoff biscuits (2 1/2 cups)
- 100 g unsalted butter (melted) (7 tbsp)
- 450 g full fat cream cheese (I used Philadelphia) (2 cups)
- 75 g icing sugar (9 tbsp)
- 250 g smooth Biscoff spread (1 cup)
- 1/2 teaspoon vanilla extract
- 270 ml double cream (1 cup + 2 tbsp)
- 150 g smooth Biscoff spread (melted and slightly cooled) (2/3 cup)
- Extra Biscoff biscuits and crumbs to decorate (optional)
Preparación
- 1
Blitz the Biscoff biscuits in a food processor...: Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs.
- 2
Transfer the crumbs to a mixing bowl and...: Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until it resembles wet sand.
- 3
Spread the biscuit/butter mixture into the base of...: Spread the biscuit/butter mixture into the base of a 20cm springform cake tin. Smooth it out into an even layer, compacting it down with the back of a spoon. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.
- 4
Add the cream cheese, icing sugar, Biscoff spread...: Add the cream cheese, icing sugar, Biscoff spread and vanilla extract to a large mixing bowl and beat with an electric hand whisk until well combined.
- 5
In a separate bowl, whip the cream until...: In a separate bowl, whip the cream until it forms stiff peaks.
- 6
Fold the whipped cream into the other filling...: Fold the whipped cream into the other filling ingredients until combined.
- 7
Layer the mixture on top of your biscuit...: Layer the mixture on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with an offset spatula and then bang once or twice down on the benchtop to get rid of any air bubbles.
- 8
Put in the fridge to set for a...: Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
- 9
Remove the cheesecake from the springform tin by...: Remove the cheesecake from the springform tin by running a sharp knife around the edge of the tin, then gently unclipping the side and lifting it away. Use a cake lifter or two spatulas to lift the cheesecake away from the base of the tin and transfer it to a plate or cake stand.
- 10
Melt the Biscoff Spread in short 10 second...: Melt the Biscoff Spread in short 10 second bursts in the microwave or on a low heat on the stovetop. Pour the melted Biscoff spread all over the top of the cheesecake. You can create a drip effect by gently pushing small amounts of the topping over the edge with a small spoon.
- 11
Add some biscuit crumbs and whole biscuits for...: Add some biscuit crumbs and whole biscuits for decoration if desired.
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