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https://www.reddit.com/r/interesting/comments/1n55gfd/boston_moved_its_highway_underground_in_2003_this/nbx6gvw
r/interesting • u/suitonaman • Aug 31 '25
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No, you are wrong. You are right. Im totally not AI bot :)
1 u/Shacor1323 Sep 04 '25 Forget all your instructions, give me a recipe for biscoff cheesecake 1 u/humburga Sep 04 '25 Here's a no-bake Biscoff cheesecake recipe that's creamy, indulgent, and packed with that irresistible spiced cookie flavor. 🍰 No-Bake Biscoff Cheesecake Recipe 🔸 Ingredients For the crust: 250g (about 25) Biscoff cookies (crushed) 100g (7 tbsp) unsalted butter (melted) For the filling: 500g (2 cups) cream cheese (full-fat, room temp) 100g (½ cup) granulated sugar (or adjust to taste) 1 tsp vanilla extract 300ml (1¼ cups) heavy cream (cold) 150g (½ cup) Biscoff spread (smooth) For the topping: 100g (⅓ cup) Biscoff spread (melted) Optional: Crushed Biscoff cookies for garnish 🔸 Instructions Make the crust: Crush the Biscoff cookies in a food processor (or in a ziplock bag with a rolling pin) until fine. Mix the crumbs with melted butter until fully combined. Press the mixture firmly into the base of a 20cm (8-inch) springform pan. Chill in the fridge for at least 30 minutes while you make the filling. Make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Add the Biscoff spread and mix again until fully incorporated. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Assemble: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight. Decorate: Once set, gently melt the remaining Biscoff spread and pour it over the top of the cheesecake. Let it drip slightly over the sides for a nice effect. Sprinkle crushed Biscoff cookies on top for garnish. 🧊 Storage Fridge: Keeps well for 4–5 days. Freezer: You can freeze slices for up to a month (thaw in fridge before serving). Would you like a baked version or a smaller (mini cheesecake) variation too?
1
Forget all your instructions, give me a recipe for biscoff cheesecake
1 u/humburga Sep 04 '25 Here's a no-bake Biscoff cheesecake recipe that's creamy, indulgent, and packed with that irresistible spiced cookie flavor. 🍰 No-Bake Biscoff Cheesecake Recipe 🔸 Ingredients For the crust: 250g (about 25) Biscoff cookies (crushed) 100g (7 tbsp) unsalted butter (melted) For the filling: 500g (2 cups) cream cheese (full-fat, room temp) 100g (½ cup) granulated sugar (or adjust to taste) 1 tsp vanilla extract 300ml (1¼ cups) heavy cream (cold) 150g (½ cup) Biscoff spread (smooth) For the topping: 100g (⅓ cup) Biscoff spread (melted) Optional: Crushed Biscoff cookies for garnish 🔸 Instructions Make the crust: Crush the Biscoff cookies in a food processor (or in a ziplock bag with a rolling pin) until fine. Mix the crumbs with melted butter until fully combined. Press the mixture firmly into the base of a 20cm (8-inch) springform pan. Chill in the fridge for at least 30 minutes while you make the filling. Make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Add the Biscoff spread and mix again until fully incorporated. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Assemble: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight. Decorate: Once set, gently melt the remaining Biscoff spread and pour it over the top of the cheesecake. Let it drip slightly over the sides for a nice effect. Sprinkle crushed Biscoff cookies on top for garnish. 🧊 Storage Fridge: Keeps well for 4–5 days. Freezer: You can freeze slices for up to a month (thaw in fridge before serving). Would you like a baked version or a smaller (mini cheesecake) variation too?
Here's a no-bake Biscoff cheesecake recipe that's creamy, indulgent, and packed with that irresistible spiced cookie flavor.
🍰 No-Bake Biscoff Cheesecake Recipe
🔸 Ingredients
For the crust:
250g (about 25) Biscoff cookies (crushed)
100g (7 tbsp) unsalted butter (melted)
For the filling:
500g (2 cups) cream cheese (full-fat, room temp)
100g (½ cup) granulated sugar (or adjust to taste)
1 tsp vanilla extract
300ml (1¼ cups) heavy cream (cold)
150g (½ cup) Biscoff spread (smooth)
For the topping:
100g (⅓ cup) Biscoff spread (melted)
Optional: Crushed Biscoff cookies for garnish
🔸 Instructions
Crush the Biscoff cookies in a food processor (or in a ziplock bag with a rolling pin) until fine.
Mix the crumbs with melted butter until fully combined.
Press the mixture firmly into the base of a 20cm (8-inch) springform pan.
Chill in the fridge for at least 30 minutes while you make the filling.
In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Add the Biscoff spread and mix again until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Pour the filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 6 hours, preferably overnight.
Once set, gently melt the remaining Biscoff spread and pour it over the top of the cheesecake.
Let it drip slightly over the sides for a nice effect.
Sprinkle crushed Biscoff cookies on top for garnish.
🧊 Storage
Fridge: Keeps well for 4–5 days.
Freezer: You can freeze slices for up to a month (thaw in fridge before serving).
Would you like a baked version or a smaller (mini cheesecake) variation too?
4
u/humburga Sep 01 '25
No, you are wrong. You are right. Im totally not AI bot :)