Baked Biscoff Cheesecake with Cake base
This is baked Biscoff Cheesecake with a cake base instead of a biscuit base. This cheesecake has three layers, a simple vanilla sponge cake at base, topped with biscofff cheesecake filling and finished off with a caramel sauce. The cake was baked in a water bath for even baking and it turned out exceptionally delicious.
- Eggs - 2
- Flour - ⅓ cup
- Sugar - ⅓ cup
- Butter - 2 tablespoons
- Baking powder - ¼ teaspoon
- Vanilla essence - 1 teaspoon
- Salt a pinch
Lotus Cheesecake Filliing
- Cream cheese tub - 8 oz, one packet
- Lotus Biscoff Cookie Spread - one bottle
- Eggs - 4
- Sugar - ¼ - ½ cup ; as needed
- Lemon juice - 1 teaspoon
- Salt - ½
- Vanilla- 1 teaspoon
- Cream - 300 ml
For the Cake
Pre heat oven at 180 C or 350 F. Bring all ingrendients at room temperature. Seperate egg yolks and egg whites.
Cream butter and sugar together until creamy and pale yellow.
Add in the egg yolks and beat well.
Sieve the flour, baking powder and salt and add in the butter mixture. Mix well and set aside.
Beat egg whites separately until soft peaks are formed.
Fold eggs while in the rest of the mixture with cut & fold mixing technique.
Line the spring foam tin with parchment paper from inside and a foil from outside.
Spread the cake in 9-inch tin and bake for 8-10 mins.
Once done remove from oven and let it cool.
For the Filling
Now all ingredients needs to be at room temperature.
Cream cheesecake with the beater, add in the biscoff and mix it well.
Add eggs one by one and mix everything together.
Beat cream into soft peaks and then add the cream into the cream cheese batter.Lightly fold everything together.
Add salt, vanilla also in it. Mix again and creamcheese filling is ready to bake.
Assembly of Baked Cheesecake
Pour the Cream cheese filling over the baked sponge cake.
Place the cake tin a large tray, fill the tray with water so the tin in 1/4 inch submerged in the water.
Preheat oven at 325 F and bake for an hour.
Remove the cake from the oven, Let it cool down on a wire rack until it comes down to room temperature.
Once the cake is cooled down completely, pour the carmel sauce on the top.
Let it rest in fridge for atleast 5 -6 hrs before removing from tin and serving.