Biscoff Recipe

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Biscoff Cheesecake Recipe 🧁

Biscoff Cheesecake
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Easy Carrot Cake Recipe

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Easy Home-Style Carrot Cake 🥕 Show Recipe Ingredients (8–9 inch pan) ½ cup (120 ml) water ½ cup (120 ml) vegetable oil 1 tsp glycerin (optional, for extra moistness) 1 cup vanilla muffin mix 1–1½ cups chopped carrots ½ tsp ground cinnamon ½ cup chopped walnuts Instructions Preheat oven to 175°C (350°F). Grease and line an 8–9 inch cake pan. Mix water, oil, and glycerin in a large bowl until smooth. Add vanilla muffin mix and stir until combined into a thick batter. Fold in chopped carrots, cinnamon, and walnuts gently. Pour batter into the prepared pan and bake for 30–40 minutes or until a toothpick comes out clean. Let cake cool before slicing. Optionally, dust with cinnamon or powdered sugar. Result: Moist, flavorful home-style carrot cake perfect for any occasion!
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Biscoff Cheesecake Recipe 🧁 | Creamy No-Bake Dessert

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Biscoff Cheesecake Recipe 🧁 Show Recipe Ingredients Base: 220g Lotus Biscoff biscuits (crushed) 60g unsalted butter (melted) Filling: 500g cream cheese (room temperature) 150g Biscoff spread 100g icing sugar 200-300ml double cream (whipped to stiff peaks) Topping: 200g Biscoff spread (melted) Optional: extra crushed biscuits for decoration Steps Prepare the base: Mix crushed biscuits with melted butter. Press firmly into a lined tin and chill for 30 minutes. Make the filling: Whip cream to stiff peaks. Beat cream cheese, Biscoff spread, and icing sugar until smooth. Fold in whipped cream until fully combined. Assemble and chill: Spread filling over the chilled base. Pour melted Biscoff spread on top and smooth. Refrigerate for at least 3-4 hours or overnight. Serve: Slice and garnish with crushed biscuits if desired. ...
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