This bitter-sweet cheesecake with a boozy syrup is seriously addictive and perfect for entertaining a crowd. Make a few days ahead and simply pour over the glossy syrup to serve.
45 MINUTES + CHILLING | SERVES 12-15 | EASY
Lotus Biscoff biscuits 250g, whizzed or bashed to crumbs
unsalted butter 125g, melted
soft cheese 600g
mascarpone 250g
icing sugar 120g, sifted
vanilla bean paste 2 tsp
double cream 600ml
cocoa powder 85g, sifted
chocolate spread (such as Nutella) 50g, stirred or warmed slightly to loosen
espresso powder 1 tbsp
coffee liqueur 1 tbsp
chocolate-covered coffee beans to serve SYRUP
golden caster sugar 100g
coffee liqueur 4 tbsp
vodka 4 tbsp
espresso powder 1 tbsp
1 Line a 25cm x 20cm traybake or brownie tin, that is at least 5cm deep, with baking paper so that it overhangs - this will help you lift the cheesecake out later. Tip the biscuit rubble into a bowl and pour over the melted butter. Mix well until it resembles damp sand, then transfer to the prepared tin, packing it into the base with the back of a spoon. Chill.
2 Whip together the soft cheese, mascarpone, icing sugar and vanilla in a stand mixer until smooth, then add 500ml of the double cream and whisk until thick.
هذه القصة مأخوذة من طبعة March 2022 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2022 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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