Comments on: Lotus Biscoff Cheesecake

By: Bernice Baran

Bernice Baran — Thu, 26 Sep 2024 14:33:39 +0000

In reply to Margarita. You can skip it but it will just be a vanilla cheesecake then :)

By: Margarita

Margarita — Wed, 25 Sep 2024 19:04:50 +0000

Hi dear! I’ve been saving your recipe for a very long time! Unfortunately I’m living in small city in Mexico and I can’t find the biscoff cookie butter spread, can I just ignore this step? Thank you.

By: Bernice Baran

Bernice Baran — Thu, 23 May 2024 13:10:24 +0000

In reply to Joanne. Should be fine!

By: Joanne

Joanne — Thu, 23 May 2024 06:50:07 +0000

Hi.
I only have a fan oven. Can you tell me if I can still make this? Thank you

By: Alisa

Alisa — Sun, 14 Apr 2024 04:21:37 +0000

Absolutely love this cheesecake! I have made slight modifications but it’s still a hit every time. For the crust, I use brown butter (because brown butter just elevates everything 🤤). For the cheesecake filling, I reduced the brown sugar to ~180g and the cookie butter to ~200g. I omit the cookie butter topping too. Regardless, the cheesecake comes out delicious. I always want to make two at a time so there’s more to pass out!

By: Bernice Baran

Bernice Baran — Mon, 22 Jan 2024 13:40:56 +0000

In reply to Jenny. Hi Jenny, I’ve never made them as minis but I would do 300f and check them around 10-15 minutes, might take log we but just remove when the edge is set and the center is jiggly

By: Jenny

Jenny — Sun, 21 Jan 2024 23:10:23 +0000

Hi! This looks amazing 🤩! Quick question though, if I was to make mini cheesecakes what would be the bake time?

By: Bernice Baran

Bernice Baran — Sat, 01 Apr 2023 14:30:37 +0000

In reply to Alicia. Hi Alicia, there's a section on storing in the blog post if you want to refrigerate/freeze for later but you can certainly refrigerate it for even a week without anyone knowing lol. I would make it 1-2 days in advance and let it sit covered in the fridge.

By: Alicia

Alicia — Sat, 01 Apr 2023 00:52:57 +0000

Hello, sounds lovely! How long does it keep in the fridge or can you freeze it just before baking? I’m trying to make ahead of a day when I’ll be busy!
Thanks, Alicia

By: Bernice Baran

Bernice Baran — Thu, 24 Nov 2022 14:14:26 +0000

In reply to Desiree. Hi Desiree, it is three, thanks for pointing that out!

By: Desiree

Desiree — Thu, 24 Nov 2022 07:21:56 +0000

Hi, so far this is baking but looks so good! I’m gluten free, so adjusted it to use Oat Haus Granola butter. However I had a question about the eggs, you say 3 in your recipe list but only mention two in the directions. Is it only 2? Thanks!

By: Bernice Baran

Bernice Baran — Thu, 17 Nov 2022 13:53:12 +0000

In reply to Caroline Campbell-Charles.

Hi Caroline, thank you for letting me know, I updated that!
I linked the video to the webpage to play automatically but it’s not working so I’ll have to consult with the ad company to fix that. For now the video is on all my social medias. Here are the links if you’re able to access any of them.
https://www.instagram.com/reel/CkgTbWvgDqC/?hl=en
https://www.pinterest.com/pin/350014202303889144/
https://www.tiktok.com/@baranbakery/video/7161817108307791150?is_copy_url=1&is_from_webapp=v1