I admit I did something I do not normally do. I jumped on a food fad. Yes, it's not a real new fad, but new to me and I probably would not have done so, if I did not happen to see a container of it snuggled in where my JIF should have been.
Yes, I am talking about Biscoff spread.
Honest opinion? It's way to sweet for me, sorry. I just can't get over the sweetness.
Way too expensive, OMG mine was almost $8.00. I had heard everyone raving about this product so I made, what was to become a very bad decision and bought a jar. I am a cynic by nature and usually let these fad's play out and fade away as most do, but the reviews sucked me in (I still refuse to make a red velvet anything).
I read the label and it seemed no worse than peanut butter. Could the cookies they use be that sweet? I am truly amazed. So now I have an almost full jar of something I can't eat as a spread, so what to do with it?
Seemed redundant to make a cookie with it, so I made a cheesecake. The texture of the cheesecake was perfectly schmucky. A good New York style one. I bought a can of Hershey's syrup and dribbled a little on the end of a slice.
I have to admit I will not be buying another jar of Biscoff Spread but I might buy the cookies.
Biscoff Cheesecake
makes 1 (9") cheesecake
Filling:
- 2/3 jar Biscoff Spread
- (2) 8oz bricks 1/3 less fat cream cheese (room temperature)
- 3 large eggs (room temperature)
- 1 cup 4% large curd cottage cheese (room temperature)
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 20 shortbread cookies
- 3 tablespoons unsalted butter
- 1/4 cup sliced almonds
- Preheat oven to 325°.
- Process crust ingredients till it looks like wet sand.
- Press into bottom of a 9" spring form pan.
- Bake for 11 minutes. Remove and cool totally. Reduce oven temp to 300°.
- With a mixer, blend filling until smooth. Pour into cooled crust and bake for 90 minutes.
- Shut off the oven and leave the door open 4" for another hour.
- Remove and refrigerate overnight or minimum 8 hours.
No comments :
Post a Comment