MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Biscoff Cheesecake
Categories: Cheesecakes, Vegan
Yield: 12 Servings

250 g Pkg Biscoff cookies
1/3 c Vegan butter (75 g); melted
32 oz Vegan cream cheese (907 g)
1 c Light brown sugar (200 g);
- packed
5 tb Corn starch (50 g)
1 1/3 c Coconut cream (320 ml);
- full-fat
3/4 c Biscoff spread (180 g)
2 ts Vanilla extract (10 ml)
3 tb Fresh lemon juice (45 ml)
1/4 ts Sea salt (1 g)
5 oz Biscoff spread (150 g);
- melted
2 oz Biscoff cookies (50 g);
- crushed

Preparation time: 30 minutes
Cooking time: 75 minutes

With a buttery Biscoff crust, filling, and topping, this vegan Biscoff
cheesecake has triple the cookie butter goodness in every bite!

Crust:

Preheat your oven to 350?F (175?C).

Place the entire package of Biscoff cookies into a food processor and
blend into fine crumbs.

Pour in the melted vegan butter and pulse until evenly combined.

Press the mixture firmly into the bottom of a 9" (23 cm) springform
pan to form an even crust.

Bake for 10 minutes, then set aside to cool slightly.

Reduce oven temperature to 325?F (165?C).

Cheesecake Filling:

In a large mixing bowl or stand mixer, briefly beat the vegan cream
cheese to soften - about 10 seconds.

With the mixer on low, gradually add the brown sugar. Increase speed
to medium and beat until smooth and fluffy, about 3 minutes, scraping
down the sides as needed.

In a separate bowl, whisk 1/3 cup of the coconut cream with the
cornstarch until completely smooth.

Slowly add the corn starch mixture into the cream cheese, mixing just
until incorporated.

Add the remaining coconut cream in two additions, mixing for about 15
seconds after each and scraping the bowl as needed.

Add the Biscoff spread and mix until evenly combined.

Finally, mix in the vanilla extract, lemon juice, and salt until just
blended.

Cheesecake:

Pour the filling over the baked crust and smooth the top with a
spatula.

Bake on the center rack for 70 to 75 minutes, until the edges are
slightly puffed, the top appears matte, and the center has a gentle
wobble.

Turn the oven off and crack the door open with a wooden spoon or
folded towel. Let the cheesecake cool in the oven for 1 hour.

Transfer the pan to a wire rack. Run a thin knife around the edges to
loosen the cake, then let it cool completely at room temperature for
1 to 3 hours.

Refrigerate the cheesecake for at least 6 hours, preferably overnight.

continued in part 2

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