Biscuit and Cream Cheese Cake recipe

Before we dive into the preparation steps, let’s take a closer look at the essential ingredients that come together to create this sumptuous cake. Each ingredient plays a vital role in contributing to the overall flavor and texture of the final product, so understanding their purpose will help you make informed choices while cooking.

Treat yourself to a delicious Biscuit and Cream Cheese Cake, where buttery shortbread meets a rich, creamy filling. Perfect for any celebration or a sweet craving, this dessert will impress your guests with its elegant look and delightful flavors. Follow our easy step-by-step guide to create this indulgent delight and learn how to select the best ingredients for a perfect result. Get ready to wow your taste buds! #BiscuitCake #CreamCheese #DessertLovers #Baking #SweetTreats

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Ingredients

2 cups of crushed shortbread biscuits

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups heavy cream

3 tbsp granulated sugar

1/2 cup fresh berries (strawberries, blueberries, or raspberries) for topping

Mint leaves for garnish (optional)

Instructions

Prepare the Base:

- In a mixing bowl, combine the crushed shortbread biscuits and melted butter. Mix until the biscuits are evenly coated.

- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.

Make the Cream Cheese Filling:

- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add in the powdered sugar and vanilla extract, continuing to mix until well combined and fluffy.

Whip the Cream:

- In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Be careful not to over-whip; the cream should be thick and hold its shape.

Combine Filling:

- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Ensure there are no lumps and the mixture is light and airy.

Assemble the Cake:

- Pour the cream cheese filling over the prepared biscuit crust in the springform pan. Smooth the top with a spatula.

- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve:

- Once set, carefully release the springform pan and place the cake on a serving platter.

- Top with fresh berries and garnish with mint leaves if desired. Slice and serve chilled!

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8