Baked Eggless Cheesecake Recipe | Biscoff Cheesecake | Arunima Bakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and flavor

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess and creaminess

Take Biscoff biscuits and process them in a food processor until they are not too powdery.

Transfer the processed biscuits to a bowl and add melted butter, mixing until it resembles wet sand.

Press the biscuit mixture into a 6-inch ring mold, using a spoon and then a flat glass to compact it.

Refrigerate the crust while preparing the cheesecake filling.

In a mixing bowl, combine ready-made cream cheese, condensed milk, fresh cream, powdered sugar, and vanilla essence.

Add cornstarch to the mixture and beat until smooth and creamy using an electric mixer or hand whisk.

Pour the cheesecake filling over the chilled crust and level it with an offset spatula.

Prepare a steamer with water and place the mold inside, steaming for 40 minutes on medium heat.

Check the cheesecake by touching it; it should not stick to your finger when ready.

Refrigerate the cheesecake for a few hours after steaming.

Run a knife around the edges of the mold and demold the cheesecake onto a base.

Spread whipped cream on the base to help the cheesecake stick.

Refrigerate again briefly before serving.

Top the cheesecake with Biscoff spread and crushed Biscoff biscuits to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens