A super creamy, fluffy, light cheesecake that tastes of caramel, vanilla and sin. Definitely a healthy, filling alternative to eating Biscoff Birthday Cake like this.
Ingredients for Biscoff Birthday Cake:
For the base:
50 g almond flour
15 g spelt flour
6 lotus biscuits
70 g apple puree
For the cheesecake cream:
400 g silken tofu
100 g vegan skyr
100 ml oat milk
2 level tablespoons durum wheat semolina
50 g Alsan or other vegetable margarine
60 g erythritol
a few cheesecake flavordrops
½ sachet vanilla pudding powder
For the caramel cream:
25 g dates
50 ml oat milk
1 large pinch of salt
Preheat the oven to 340°F top/bottom heat.
Grind the Lotus biscuits into flour in a mixer and knead into a dough with the remaining ingredients for the base.
Press the dough into a 17 mm silicone mould or use a springform pan lined with baking paper.
Put all the ingredients for the cheesecake cream in a mixing bowl and blend finely. Spread on the base and bake the cake for 60 minutes. Leave to stand for a further hour in the closed, switched-off oven.
Cool the cake and leave it in the fridge for 2 hours.
For the caramel sauce, finely purée dates with oat milk and salt. If necessary, use a little more milk until the desired consistency is reached.
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