Step-by-Step Instructions

1. 1.Prepare Homemade Cream Cheese

   Pour 1 liter of full-fat milk into a pot (add a little water to the pot first to prevent sticking). Place it on the stove and bring to a boil over high heat. While the milk boils, prepare the vinegar mixture by combining 1 tablespoon of vinegar with 1 tablespoon of water in a separate bowl. Once the milk boils, turn off the flame and let it cool for 30-60 seconds.

2. 2.Curdle Milk and Strain Paneer

   Gradually add the diluted vinegar mixture to the milk while continuously stirring. Continue adding until the milk curdles and the yellowish whey separates from the paneer. Place a sieve over a pot and line it with a clean cloth. Pour the curdled milk into the cloth to separate the paneer from the whey water. Let the paneer cool down completely.

3. 3.Prepare Biscoff Biscuit Base

   Take 7 Biscoff biscuits and crush them into a fine powder using a mixer grinder. Transfer the biscuit powder to a mixing bowl. Add 2 teaspoons of melted ghee (or butter) to the biscuit powder and mix well until it resembles wet sand and binds together when pressed.

4. 4.Form the Biscuit Layer

   Pour the prepared biscuit mixture into a loose-bottom cake tin. Spread the mixture evenly across the bottom of the tin using a spoon. Use a flat-bottomed glass or a similar tool to firmly press down the biscuit layer, ensuring it is compact and well-set. Place the mold in the refrigerator for 15-20 minutes to allow the biscuit base to set properly.

5. 5.Whip the Cream

   Take 1/4 cup of non-dairy whipping cream. Ensure the cream is cold (if stored in the freezer, thaw it in the refrigerator 1-2 days prior). Whip the cream using an electric whisk until stiff peaks form. (If using a hand whisk, it will take longer). Invert the bowl to check if the cream holds its shape, indicating it's perfectly whipped.

6. 6.Prepare Cream Cheese for Filling

   Take the cooled paneer and place it into the mixer grinder jar (the same one used for biscuits is fine). Add a pinch of salt. Blend the paneer on pulse mode (run for a few seconds, then stop, repeat 2-3 times) until it achieves a smooth texture. Avoid over-blending. If the mixture appears too dry, add 1-2 spoons of the reserved whey water. The resulting cream cheese should be approximately 1/2 cup.

7. 7.Melt Biscoff Spread

   Take 2 tablespoons of Biscoff creamy spread and place it in a microwave-safe bowl. Microwave for 30 seconds until it is melted and smooth.

8. 8.Combine Filling Ingredients

   To the whipped cream, add the melted Biscoff spread, 1 tablespoon of powdered sugar (optional), and the freshly made cream cheese. Gently mix all the ingredients using a cut-and-fold method with a spatula. Do not overmix, as this can cause the mixture to curdle.

9. 9.Assemble the Cheesecake Layers

   Retrieve the cake tin with the set biscuit base from the refrigerator. Pour the prepared cream cheese filling mixture over the biscuit base. Gently tap the tin a few times to ensure the filling settles evenly. Place the tin back into the refrigerator for at least 30 minutes to allow the cream cheese layer to set.

10. 10.Add Topping and Chill Overnight

    After the cream cheese layer has set (check by lightly touching it with a finger), pour the remaining 2 tablespoons of melted Biscoff spread evenly over the top. Place one whole Biscoff biscuit on top for garnish. Refrigerate the cheesecake overnight for optimal setting and flavor development.

11. 11.Demold and Serve

    The next day, take the cheesecake out of the refrigerator. To demold, place an inverted glass on a serving plate, then carefully place the loose-bottom cake tin on top of the glass. Gently press down the sides of the tin to release the cheesecake. Slice and serve this delicious no-bake Biscoff cheesecake.