Biscoff cheesecake

By Stephcooksstuff · 300 min

Ingredients

Instructions

1. Blitz 375g of the biscuits with the 100g butter in a food processor until it looks like sand; keep the rest of the biscuits for topping.
2. Line a springform tin with baking paper and press the crumb mixture firmly into the base and sides.
3. Chill the base in the freezer while you make the filling.
4. Melt the 200g white chocolate in the microwave for about 1½ minutes.
5. In the food processor, combine the 500g cream cheese, 300g thickened cream, 1 tsp vanilla paste and the melted white chocolate.
6. Blitz until silky smooth, then pour over the biscuit base.
7. Warm the 400g Biscoff spread in the microwave for 30 seconds until soft, then pour it over the filling.
8. Crush the leftover biscuits and sprinkle them on top.
9. Refrigerate to set, ideally overnight.

Summarized from Stephcooksstuff's video. Watch it for the details.