hello and thank you for tuning in to my channel today we're going to take lotus
biscoff biscuits and coffee and make the lightest cheesecake my biscoffy cheesecake
as always there's a full list of ingredients in the description below
or you can take a screenshot now and we're going to get started by making the base
so first of all we're going to take 125 grams of lotus biscoff biscuits and we're going to put them
into a blender or food processor and blend them to a crumb next we're going to transfer to a bowl
and add 50 grams of melted butter we're going to stir that and make sure that all the butter
has been incorporated into the biscuit crumbs so now i'm going to take a 20 centimeter or 8
inch cake pan and i'm going to empty all of the biscuit crumbs into the bottom using a spatula
i'm going to press them flat making sure that there's no gaps left and that there's a nice
even layer ready to take our cheesecake so once you're happy that you have a lovely smooth layer
and there's no gaps it's time to put this into the fridge and allow it to set before we make
the next stage of the cheesecake the filling we're going to start by taking half a sachet
or six grams of powdered gelatin and blooming that with 50 milliliters of water you want to
make sure all the gelatin has been hydrated and we're going to leave it to stand for 10 minutes
in the meantime we're going to take one and a half teaspoons of instant coffee and we're
going to combine that with 50 milliliters of cold water we're then going to add one
teaspoon of vanilla extract we're going to give it a stir and put that to one side until later
we're now going to take 425 grams of cream cheese combine that with 75 grams of greek
yogurt now we're going to take 90 grams of biscoff's bread if i can get it off the spoon
and we're going to add our coffee mix which i have now realized that the bowl i've chosen is way too
small so we transfer to a bigger bowl to make it easier to mix and we're going to give it a whisk
to make sure that everything is lovely and creamy and beautifully combined together once we're happy
that everything looks how it should be it's time to put this to one side and to get onto the next
stage depending on your egg size you're going to need three to four eggs start by cracking these
eggs into a bowl and then we're going to start by taking out the yolks using our fingers it's a
really good technique rather than moving the yolk from shell to shell you just use your fingers to
pick up the yolk and remove the white from around the yolk and then you're good to go i think this
is a great technique and makes everything a little bit faster so now we're going to take 90 grams of
the egg white that we've just separated and weigh it out into a bowl ready to whisk in the meantime
we're going to take a saucepan and we're going to weigh out 125 grams of caster sugar and we're
going to mix that with 50 milliliters of water effectively what we're making now is an italian
meringue so we're going to mix the sugar and the water together to make sure that all the sugar is
hydrated if any of the sugar isn't hydrated what could happen is it will crystallize before you're
ready to pour it into your egg white another tip i'll give you is make sure there's no sugar on the
sides of the pan in the meantime we're just going to stir the hydrated gelatin because that's going
to go into the sugar when we're ready so now we've got everything ready we're ready to start cooking
the sugar so we're going to put that onto the heat and we're going to take it to 121 degrees
in the meantime we're going to start whisking the egg whites until the egg whites gather around the
whisk once the egg whites have gathered around the whisk we'll turn the mixer off until the sugar is
at the correct temperature be careful as the sugar is very very hot but once you reach 121 degrees
it's time to take the sugar off the heat now we're going to take the gelatin that we've hydrated
previously and we're going to add it to the hot sugar mix we're going to stir it to dissolve and
we're going to pour it straight into the egg white and turn it up to full speed and whisk until the
bowl starts to feel cool once the bowl is cool to touch we turn off the machine and we're going to
take one third of the meringue and we're gonna whisk it into the cheese mix this is just gonna
allow us to temper the cheese mix to allow us to fold in the final two-thirds of the meringue
to get an absolutely incredibly light and fluffy cheesecake so using a spatula and a motion of
scooping the bottom of the bowl and folding it on top repeatedly will proceed like this until all
of the meringue has been incorporated into the cheesecake mix once it's looking beautiful and
homogeneous and everything has been incorporated we're ready to start filling the cheesecake base
i find the best way to do this is to tip all of the cheesecake mix into the mold pat it
down with the spatula and then give it a few taps just to level it out using the spatula the whole
time to make sure that it's beautiful and level and then a few final taps so now that goes into
the freezer for 30 minutes just to allow the top half to set while we do the blaze now this
glaze is really simple but delicious you take 100 grams of the biscoff spread and you warm
it gently in the microwave and then you pour it on top of the cheesecake it is that simple
and using a circular and rocking motion just ensuring that the glaze covers all the gaps
on the top once you've done that it's time to set it in the fridge for up to six hours
after six hours you want to take a bowl and place the cheesecake on top you can use a warm towel but
i'm using a blowtorch just to run it around the outside to loosen the cheesecake using a little
bit of force you want to push down and pull up and the cheesecake should come out of the mold like so
we're going to move everything out of the way and we're just going to put the cheesecake down
so now if you're going for the simple elegance you can serve the cheesecake like so
but i'm going to take the remaining biscuits and i'm just going to crush them with a rolling pin
so we're using the remaining biscuits here but if you wanted you could use some crushed nuts or some
grated chocolate i mean you could use whatever you wanted after covering the outside edge of
the cheesecake with the crushed biscuits i'm just going to put a little board around the top of the
cheesecake with the remaining biscuits like so if you didn't want to do that alternatively you
could just put a layer of crushed biscuits on top and that would look equally as good
using a warm knife cut your slice as big as you like and lift it out and there it is that is light
fluffy airy beautifully glazed and you have the texture from the biscuit on the top and the bottom
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all that's left now is to taste it it's absolutely delicious i've been the london chef thank you for
watching
you