For the recipe Biscoff Cheesecake
|300 g||Lotus Biscoff Biscuit|
|100 g||Unsalted butter (melted)|
|300 g||Dr. Oetker 26% White Chocolate|
|450 g||Full Fat Cream Cheese (room temperature)|
|300 ml||Double Cream (room temperature)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|150 g||Biscoff Smooth Spread|
Grease and line a 9” round, loose bottom cake tin. Place the biscuits in a food processor and blitz until a fine crumb, if you do not have a process or you can place the biscuits in a sandwich bag and crush with a rolling pin, just be careful the bag does not split. Place a spoonful of crushed biscuits in a small bowl and set aside to decorate the cheesecake later.
Add the melted butter to the crushed biscuits and blitz to combine.
Pour the biscuit mixture into the prepared cake tin and press down to create the base. Leave the chill in the fridge whilst you make the cheesecake.
Break the White Chocolate into a microwavable bowl, heat in the microwave in 30 second bursts stirring between each burst until melted, leave to cool for 5 minutes.
Place the cream cheese, cream and Vanilla Extract in a bowl and whisk until smooth and thickened. Pour in the White Chocolate and whisk until all combined.
Add the Biscoff spread to the mixture and stir through to create a marbled effect. Pour the mixture over the biscuit base and smooth the top.
Place in the fridge to set for 4 hours but ideally overnight.
Once you are ready to serve your cheesecake, remove from the tin and place on a serving plate. Sprinkle the crushed biscuits you set aside on top of the cheesecake and drizzle with a spoonful of biscoff spread. You cheesecake is now ready to enjoy!
Allow your cream cheese and cream to reach room temperature before you use, to ensure they whip up smoothly.
|Per Serving||Per 100 g / ml|
|Fat||45.76 g||34.15 g|
|Carbohydrate||41.21 g||30.75 g|
|Protein||6.17 g||4.61 g|