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Mini biscoff cheesecakes combi steam oven recipe

Mini Biscoff cheesecakes
Author: Melanie Koch

Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 30 minutes
Total Time: 1 hour
Servings 10
Appliance/Function:
• Combi Steam oven
• Induction cooktop

Equipment

  • 1 stand mixer with bowl
  • 10 ½ cup ramekins
  • 1 Large perforated steam container
  • tinfoil
  • 1 Food processor

Ingredients

  • oil spray

Cheesecake

  • 250 g cream cheese room temperature
  • ½ cup caster sugar
  • 2 tsp cornflour
  • 2 eggs lightly beaten
  • 2 tbsp Biscoff smooth spread
  • ½ tsp vanilla extract
  • 250 g sour cream room temperature

To finish

  • 124 g Biscoff biscuits
  • 20 g butter melted
  • 150 g Biscoff smooth spread
  • 200 g whipped cream canned
  • 38.75 g Biscoff biscuits

Instructions

Before you start

  • Preheat the combi steam oven to 90 °C. Spray 10 ramekins lightly with oil spray.

Make batter

  • Beat 250 g cream cheese and ½ cup caster sugar using a stand mixer until smooth. Add 2 tsp cornflour and 2 eggs and mix well. Then add 2 tbsp Biscoff smooth spread, ½ tsp vanilla extract and 250 g sour cream. Beat on low speed until well combined.

Cook cheesecakes

  • Pour the mixture equally into the prepared ramekins. Place the ramekins in a large perforated tray and cover lightly with a sheet of foil, but do not seal. Place them in the preheated combi steam oven and cook for 18-20 minutes or until just set. Once the cheesecakes are done, remove from the oven and chill in the refrigerator.

Toppings

  • Meanwhile, place 124 g Biscoff biscuits and 20 g butter into a food processor and pulse until a fine, even crumb is formed. Heat 150 g Biscoff smooth spread in a small pot on induction level 2 and gently heat while stirring until it drizzles from the spoon.
    Tip: Avoid overheating or the biscoff spread may go grainy.

To serve

  • Drizzle each cheesecake with a spoonful of the softened Biscoff spread, sprinkle the Biscoff crumble over the top, then add a dollop of whipped cream (if using). Cut 38.75 g Biscoff biscuits in half and place each half on top of each cheesecake.

Nutrition

Calories: 414kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 169mg | Potassium: 142mg | Fiber: 0.2g | Sugar: 22g | Calcium: 88mg | Iron: 1mg