Mary Miso - Recipes for every day - Cookbooks
2 packs (300 g) of Lotus Biscoff biscuits with vanilla cream filling
80 g butter, liquid
250 g cream cheese
120 g crème fraîche
5 tbsp cocoa powder
60 g chocolate 64%, finely chopped
50 g ground almonds
3 egg yolks
100 g cane sugar
1 tbsp miso paste
3 egg whites
4 tbsp icing sugar
Grease a springform tin (24 cm diameter) and line with baking paper.
Crush the Lotus Biscoff biscuits and melted butter in a mixer until you have a fine crumb mixture.
Pour the mixture into the springform tin and spread evenly with a spatula.
Chill the base for 30 minutes.
Mix the cream cheese and crème fraîche.
Mix the cocoa powder, chopped chocolate and ground almonds in a separate bowl.
Preheat the oven to 160°C fan oven.
Beat the egg yolks, cane sugar and miso paste with a food processor or hand mixer until frothy.
Carefully stir the cream cheese mixture into the egg yolk and sugar mixture.
Fold in the chocolate and almond mixture.
Beat the egg whites until frothy and carefully fold into the mixture.
Pour the cheesecake mixture evenly onto the prepared biscuit base in the springform tin.
Bake for 1 hour and 15 minutes.
Once baked, place the cheesecake on a cooling rack and remove the ring from the springform tin. Leave to cool completely. Dust with icing sugar before serving.
Translated with DeepL.com (free version)
