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   MSGID: 34523.fidonet_cooking@1:105/500 2d62a91f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
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