Biscoff Cheesecake Cupcakes
Lotus Biscoff Cheesecake is a dessert option for cheesecake lovers. Not too small, not too big, but so yummy that will disappear very quickly.
preparation: 15 minutes
making: 20 minutes
total: 35 minutes
servings: 12 cupcakes
nutrition: 279 calories per serving
- 150g lotus biscoff biscuits
- 75g of melted butter
- 450g of soft cream cheese (like Philadelphia)
- ¾ cup of granulated sugar
- 2 large eggs at room temperature
- 1 tsp of vanilla extract
- Squirty cream
- crushed lotus biscoff biscuits
Preheat the oven to 180C.
Prepare the cupcake tray and muffin cases.
Melt the butter in the microwave.
Crush the biscuits and combine them with melted butter.
Put the mixture equally into each base of the muffin case.
Place the soft cheese into a mixing bowl and beat using a hand mixer for a minute on high speed.
Add sugar gradually still mixing until dissolved (about 2 minutes).
Add eggs, one by one, and vanilla extract. Blend until smooth and fluffy for another 2-3 minutes.
The mixture should have a consistency of a cream.
Once you have done it, using a scoop place the cheese mixture into each bun case.
Bake for 20 minutes at 180C.
Open slightly the oven door 3 minutes before the end of baking and bake like that till the end. This will allow baking to finish, reduce steam and prevent the cheesecake from sinking. Alternatively, turn off the oven 3 minutes before the end of baking time.
After the cooking time elapsed, open the oven doors fully. Leave the cheesecakes in the oven for about 5 minutes so that they do not sink further.
Remove the cheesecakes from the baking tray and let them cool completely. Put it in the fridge and chill for about 2 hours.
Before serving decorate with whipped cream and crushed lotus biscuits.
The soft cheese and the eggs should be at room temperature. Put them out of the fridge for at least 30 minutes before making this recipe.