Biscoff Cheesecake with Cookie Butter and White Chocolate

Name: Biscoff Cheesecake with Cookie Butter and White Chocolate
Cuisine: American
Ingredients: 8.8 oz cookies (such as digestive or butter cookies) (250 grams); 2 cups mascarpone or cream cheese (about 15.9 oz / 450 grams); 1 1/4 cups heavy cream (about 9.9 oz / 280 grams); 9 tablespoons unsalted butter, at room temperature (about 4.4 oz / 125 grams); 1 2/3 cups cookie butter or hazelnut spread (about 14 oz / 400 grams); 14 oz white chocolate (about 400 grams); 2/3 cup powdered sugar (about 2.6 oz / 75 grams); 1 teaspoon vanilla extract

EasyBake @EasyBake77

ΕΛΛΑΣ

The ultimate flavor destination: cookie, fluffy filling, and more cookie. It impresses on any occasion.

EasyBake @EasyBake77

ΕΛΛΑΣ

The ultimate flavor destination: cookie, fluffy filling, and more cookie. It impresses on any occasion.

Saved

Ingredients

8.8 ozcookies (such as digestive or butter cookies) (250 grams)
2 cupsmascarpone or cream cheese (about 15.9 oz / 450 grams)
1 1/4 cupsheavy cream (about 9.9 oz / 280 grams)
9 tablespoonsunsalted butter, at room temperature (about 4.4 oz / 125 grams)
1 2/3 cupscookie butter or hazelnut spread (about 14 oz / 400 grams)
14 ozwhite chocolate (about 400 grams)
2/3 cuppowdered sugar (about 2.6 oz / 75 grams)
1 teaspoonvanilla extract

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Steps

1

Crush the cookies in a food processor until finely ground.
2

Melt the butter and add it to the cookie crumbs. Mix with a spatula until combined.
3

Press the mixture into the bottom of a 8-inch (20 cm) springform pan. Flatten with the bottom of a glass. Chill in the refrigerator for 15 minutes.
4

Melt 10.5 oz (300 grams) of the white chocolate.
5

In a bowl, combine the cheese, vanilla extract, and powdered sugar. Mix with a hand mixer until smooth.
6

Add the melted white chocolate to the same bowl. Gently mix to combine, then briefly mix again with the hand mixer.
7

In another bowl, whip the heavy cream until it holds soft peaks. Do not overwhip.
8

Fold the whipped cream into the cheese mixture and add 4 tablespoons of your chosen spread.
9

Pour the mixture over the cookie crust in the pan and refrigerate for at least 1 hour to set.
10

Melt the remaining spread and pour it over the cheesecake layer.
11

Melt the remaining 3.5 oz (100 grams) of white chocolate, drizzle it over the top, and use a toothpick to create a marbled effect.
12

Decorate with cookies and refrigerate for at least 3 hours to set.