Recipes ᡣ𐭩·⁀ ༄.°

Ingredients: 1 1/2 cup of heavy whipping cream 1 cup, 8 ounces, container mascarpone cheese (room temperature) 1/3 cup of granulated sugar 1 teaspoon of vanilla extract 1 1/2 cup of cold espresso (prepared already) 1 package of lady fingers Cocoa powder Instructions: * Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.
 * Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. 
 * Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. * Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

bake at 350 for 10-15 minutes dry ingredients 3 cups of flour 1 teaspoon of baking powder 1 teaspoon of cornstarch 1 teaspoon of baking soda 1 teaspoon of salt wet ingredients 1 cup of sugar 1 cup of brown sugar 2 eggs 1 tablespoon of vanilla extract 2 sticks of butter - browned

For the base: 80 g Unsalted butter, Melted 200 g Biscoff biscuits , Crushed For the cheesecake mixture: 300 ml Double cream 400 g Full fat cream cheese 200 g Biscoff spread For the topping: 150 g Biscoff spread, Melted 50 g Biscoff biscuits, Crushed Instructions * Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
 * Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
 * Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
 * Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
 * When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
 * Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
 * Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.