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Tasya :

whenn yaaa😌

2026-07-31 04:15:33

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Cristinsihotangg :

when ya

2026-07-31 12:40:10

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Cindy Purba🌻 :

i Wish i wish

2026-07-31 06:50:03

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Tiara :

cocwitttttt kaleeee nggi🥰🙏

2026-08-01 01:08:47

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@ putri :

Hmmm

2026-07-31 11:56:06

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cicak :

pengennnnnnn

2026-08-01 13:07:25

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adipadang24 :

Ilham dengan kekasih nya

2026-08-03 14:20:26

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Biscoff cheesecake🍰🌷✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -2 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32oz cream cheese, softened (907g) -3/4 cup granulated sugar (150g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -1/4 cup Biscoff spread, melted (75g) -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (160g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. Chill in the fridge 30 minutes while you prepare the cheesecake. For the cheesecake: 1. Preheat oven to 315°F. 2. In a microwave-safe bowl melt Biscoff spread in the microwave for 10–15 seconds, stirring until smooth and pourable (not hot). Set aside. 3. In a large bowl, beat the cream cheese until smooth. 4. Mix in the sugar. 5. Add the sour cream, vanilla, Biscoff spread, and salt. Mix until combined. 6. With mixer on low speed, add eggs one at a time. Add flour with the last egg, mixing just until incorporated. 7. Pour the cheesecake into the prepared pan. 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. 9. Place the cheesecake pan inside a large roasting pan. Set it on the center rack and carefully pour boiling water into the roasting pan about halfway up the sides of the pan (avoid splashing the cheesecake). 10. Bake for 90-110 minutes. Start checking at 90 minutes, then every 10 minutes. If the top starts browning, cover it with aluminum foil. When done, the edges should be set and the center should jiggle like Jell-O. 11. Turn off the oven and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. 12. Remove from oven and water bath. Run a knife around the edge. Cool completely to room temperature, then cover and refrigerate at least 4 hours, or overnight. For the topping: 1. Microwave Biscoff spread in 15 second intervals, stirring until melted. 2. Pour evenly over the fully chilled cheesecake and refrigerate 15 minutes until set. 3. Finish with crushed Biscoff cookies if desired. Run a knife around the edge and remove the springform ring. Slice and enjoy. #biscoff #cheesecake #biscoffcheesecake #baking #Recipe

Biscoff cheesecake🍰🌷✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -2 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32oz cream cheese, softened (907g) -3/4 cup granulated sugar (150g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -1/4 cup Biscoff spread, melted (75g) -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (160g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. Chill in the fridge 30 minutes while you prepare the cheesecake. For the cheesecake: 1. Preheat oven to 315°F. 2. In a microwave-safe bowl melt Biscoff spread in the microwave for 10–15 seconds, stirring until smooth and pourable (not hot). Set aside. 3. In a large bowl, beat the cream cheese until smooth. 4. Mix in the sugar. 5. Add the sour cream, vanilla, Biscoff spread, and salt. Mix until combined. 6. With mixer on low speed, add eggs one at a time. Add flour with the last egg, mixing just until incorporated. 7. Pour the cheesecake into the prepared pan. 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. 9. Place the cheesecake pan inside a large roasting pan. Set it on the center rack and carefully pour boiling water into the roasting pan about halfway up the sides of the pan (avoid splashing the cheesecake). 10. Bake for 90-110 minutes. Start checking at 90 minutes, then every 10 minutes. If the top starts browning, cover it with aluminum foil. When done, the edges should be set and the center should jiggle like Jell-O. 11. Turn off the oven and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. 12. Remove from oven and water bath. Run a knife around the edge. Cool completely to room temperature, then cover and refrigerate at least 4 hours, or overnight. For the topping: 1. Microwave Biscoff spread in 15 second intervals, stirring until melted. 2. Pour evenly over the fully chilled cheesecake and refrigerate 15 minutes until set. 3. Finish with crushed Biscoff cookies if desired. Run a knife around the edge and remove the springform ring. Slice and enjoy. #biscoff #cheesecake #biscoffcheesecake #baking #Recipe

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