How to make a Biscoff Cheesecake!! | Jane's Patisserie

hi welcome back to my channel today as you can tell from the title below I am making my bisque off of cheesecake and this is the recipe that I have actually already filmed in the past but as that video is a few years old no massive fan of the video and I was also just craving my bisque of cheesecake again I thought I would film it again I thought I would do a no bake recipe today so you don't need any flour or any eggs but you do need this and before you ask yes this is a giant tub of bisque off its 1.6 kilograms of bisque off and it's the sides of my head basically and it is beautiful this I bought on Amazon so I'll link that in the description box below so you can find it because I know a lot of people have been buying biscuit for us there in lockdown so sometimes this is harder to find but I still thought would be a good recipe to film because I know a lot of you struggled to make cheesecakes thick enough that sort of thing and I thought I would just go back and do it again when it comes to making a no bake cheesecake you really have to be careful when you're whisking it up to make sure that you get it thick enough so it sets lovely and firm but not over whisk it so it becomes too soft and runny basically and I'll try my best to show you exactly what I do today but all I'm gonna do is use an electric hand whisk I'm not going to use my stand mixer and I'll whisk it till it forms the right thickness and I'll show you exactly what I do but if you have any questions about the recipe do leave them in the comments below or click on the link in the description box as that'll take you to the full recipe I will try and do my best to explain everything as I can but yeah probably won't be the best nagano I here are the ingredients I'm using today so we have my bisque off biscuits the melted butter double cream biscuit buff spread icing sugar full fat cream cheese and some vanilla extract I'm using Philadelphia today but you can use mascarpone or you can use another brand of soft cream cheese you just want it to be full of fat I'm also using the smooth spread but you can use the crunch and yeah that's all you need to make the base and the filling the decoration we will do later when it's set so theoretically for the actual cheesecake if you ignore the topping on top you actually only need seven ingredients which i think is a very doable thing it's not that many ingredients and it's so easy to make yes you have to let it set properly but that's fine I think it's worth the wait so I've got my food processor here it's really old Kenwood one but you can get really good ones online now it will just fit all the biscuits in and then the butter and make a beautiful biscuit base pour my biscuits in like so run this till it's a really fine crumb so this is what you want it to look like if you do it in the food processor or in a bowl or in a bag you just want your biscuit to be a lovely fine crumb you don't want to add in your melted butter like so and then mix them up till it's like a whipped sandy mixture nice and easy and you get a lovely wet sandy mixture like back for the tin I have an 8 inch deep springform tin it's got the clasp so it makes it easier to remove and it's got a double base because there's the one with the ridge then I've got a cheap spare cake tin put it in like that and you get a lovely flat base you can of course line it instead you can turn the other base over to make it easier to get out you can do whatever you fancy to help you get a cheesecake out but I personally don't line it I just do a double layer method like this then all you want to do is you want to get your biscuit base and then press it into the bottom of your tin [Music] and then you have your biscuit base lovely and flat and perfect and ready to go so you can either put this in the fridge for a bit or you can just leave it to the side it's fine like it is so for the next thing I'm going to use a large block glass bowl as you can see you can use a stand mixer if you prefer but this way I thought it's easier to show you exactly what I'm doing so I'm gonna get my cream cheese I've got 500 grams of full fat cream cheese that I'm just gonna drop in the bowl like that then I'm gonna add in my icing sugar also gonna add in a teaspoon of vanilla extract and then I'm also going to add in my 250 grams of bisque ox bread like so you've got already got four out of the five ingredients in here already you just want to whisk this till it's smooth and combined I'm going to use my electric hand whisk with the whisks on the end and then just whisk it again till it's nice and smooth [Music] it's not quite a low-speed just to make sure it doesn't fly everywhere there's the beginnings of the mixture that literally took about 10 seconds to whisk if that this bit never takes too long but it's the next bit that can take a bit longer and then going to add in my 300 mils of double cream and then make sure I scrape the bowl again get every last drop then I'm gonna whisk this again till it's nice and thick alternatively you can whisk the double cream separately and fold it through but I prefer this method I always have so I'm gonna do it this way and again on yourself at a slow speed and then I will speed up till it's nice and thick [Music] [Music] I was that for about 30 seconds I would say and I'm just going to make sure that I check the mixture by folding through my spatula and just to see how thick it actually is and then obviously making sure to scrape the bowl as well but as you can see even with just 30 seconds it's really thick and lovely and smooth I mean you can literally see how thick and perfect that is and this is actually where I'm going to leave the mixture altogether this took about 45 seconds of whisking I would say if you include the first bit and as all you have to do some mixers may take a little bit longer but yeah 45 seconds and it's done biscuit baits and then you're just going to put your mixture onto your biscuit base it's better to try and fill the edges before you do anything everyone always says how I get my side so smooth and that's because you really want to like pack it in like so to make sure that the edges are all full and then you won't get any holes this is of course optional it's just a nice way to get a very good edge to begin with and then it's easier to correct it yeah and then you can smooth over the top then I find it easier to use a cake scraper to smooth over but this is a course optional it just makes a nice flat surface like so and that's as simple as the cheesecake takes that's barely taken a few minutes to make all I'm now going to do is set this in the fridge overnight so it's nice and firm and perfect for Tori so yeah that only took about 45 seconds I say to whisk up you really really really don't want to over whisper cheesecake mixture because that's the basic reason that most cheesecakes go wrong I always think an under whip cheesecake is better than an over whipped cheesecake you can of course do this by hand you don't have to have any electrical equipment if you don't want but I would suggest if you are doing it by hand to whisk the cream somewhat before you add it to the other mixture just because when you're doing it by hand it really hurt your arm after a while when you're just whisking but of course it's up to you you might have a better way of doing it anyway this is just the way I do it and obviously that's why I'm gonna film I'm going to let the cheesecake set for at least 6 hours but probably overnight it depends it's actually very early in the morning right now so it might be set by later on in the afternoon it depends I usually give them overnight but we shall see I occasionally get questions about whether you can set a cheesecake in the freezer you can but it can change the texture somewhat and like there are companies that sell cheesecakes for delivery and their epic cheesecakes but they do actually arrive frozen and then you have to wait like six or seven hours for them to defrost but you know you can if you want it does speed it up if you put it in the freezer I tend to find if your cheesecake mix is too soft it will be better to put it in the freezer because I will definitely firm it up but then obviously the texture like I've said will be harder not as creamy that sort of thing but you know it's up to you you may always freeze your cheesecakes and they may be successful so it's completely up to you I just generally use the fridge method because it helps it stay more creamy and lovely and yeah that's all that really is to it you don't have to use the smooth spread if you don't want crunchy version but as I have the giant base coffee table the size of my head I have used the smooth version I will show you the decoration for the Cheesecake later again that is something you don't have to do you can just leave it as it is I just tend to decorate it because it makes cheesecakes a little bit nicer for photos and I like it but it's up to you if you have actually watched this far in the video I'm just wondering if you like cheesecake like I do what is your favorite flavor of cheesecake because I'm partial to a lot of cheesecake flavors I love so much cheesecake my favorite is probably my Terry's chocolate orange just because I am obsessed with it but the bisque off one is like that far off of it so yeah what is your favorite cheesecake flavor and if you don't like cheesecake you probably don't like this video but yeah i'ma see you soon when she take her set hi welcome back to the video I have a little secret to tell that I might have forgotten that I was filming this so I've already taken my cheesecake out the tin don't worry though you can go back and watch another video of how I get my cheesecakes out of tin but basically I just unclip the cheesecake so loosen the tin off a bit take it off and then smooth over the sides if there's any gaps from the cheesecake mix it's quite simple and straightforward but I will leave the link to another video in the description box of how I do that I'm honestly just so forgot that I was filming that bit but anyway back to the decoration today I'm going to be doing it slightly differently to how I've done in the past in the past I've done where I put an entire layer of spread on the top other times I've put o spread on the top but this time I'm going to be drizzling since red on the top adding some whipped creams biscuits some biscuit crumbs to make a look a little bit like sprinkles just motorbike driving past my house sorry yeah so it's kind of straightforward very easy very quick and obviously all the decoration is completely optional I just like to make mine look pretty for the photos obviously you don't have to you're not fast about it the actual cheesecake makes is nice enough as is here I have my cheesecake drink it out the way of the light as you can see it's set perfectly lovely lovely blank canvas right now here I have some bisque of spread that I melted in the microwave for about 30 seconds bits got biscuits whipped cream and that I just left there because look at the giant bisque off top again it's crazy yeah all I'm going to do is to drizzle on some spread add some whipped cream about the biscuit and it's done nice and easy so I've got my blank canvas of a cheesecake here all I'm going to do is to grab this fluff spread which you can see there's lovely and runny this is 75 grams I've put in the microwave for 30 seconds and you can see it's the perfect sort of drizzly texture like so and what I'm gonna do is flick the spoon across like this and it'll make a lovely drizzle [Music] [Music] and the good thing is it looks completely messy and not very good right now but it will change soon with the addition of the other ingredients so this is where I get my whipped cream this is 150 ml double cream whipped with 2 tablespoons icing sugar I know a lot of people don't like whipped cream on top so you can leave this off if you don't want I'm using my favorite 2d clothes start piping tip as you can see creates a lovely swirl and then all I do pipe little swirls camera angle isn't giving it much like love but you get what I'm doing and this is wearing out some biscuits all I'm going to do is get one biscuit and crush it between my fingers as like a spring key effect [Music] tada here is the finished fiscal cheesecake so I thought I'd do my usual close-up so you have a bisque off biscuit base a bisque off cheesecake filling with bisque of drizzle whipped cream biscuits and crushed biscuit crumbs and look how delicious it looks so yeah there we have it there is your quick and easy way to make a bisque off cheesecake you can of course do several different things differently into how I have done for example you can use the crunchy spread you can use no decoration you can use more filling less filling that sort of thing but this is just how I do it so I thought I'd film it again try and do a slightly better video than I did in the past because I don't like any of my own videos but then again I did forget to take it out the tin on videos day so I am very very sorry but yeah I will link another video in the description like I've said to show you how I get a cheesecake out of it in but otherwise it's my bin scope to you cake I'm so happy with it I think it looks amazing it looks delicious yeah please subscribe if you haven't already and please give the video I hope this video was good sorry if it was a little bit subpar like most my videos seem to be but yeah I really hope you have a good week I will be back soon with another video and yeah happy biscuit baking

Channel: Jane's Patisserie

Views: 250,045

Rating: 4.9462624 out of 5

Keywords: jane’s patisserie, jane patisserie, foodie, food blogger, blogger, patisserie, foodie blogger, how to make, how to, how to bake, cheesecake, no-bake cheesecake, biscoff, biscoff recipe, biscoff cheesecake, how to make a biscoff cheesecake, biscoff cheesecake recipe, cheesecake recipe, no-bake, no-bake recipes, biscoff recipes, speculoos, lotus biscoff, biscoff biscuits, lotus spread

Id: 4u8jg8x6LLY

Length: 15min 58sec (958 seconds)

Published: Thu Apr 30 2020