Directions
- 1Add 1.5 packets of spiced speckled biscuits (Aldi's version of Biscoff) to the food processor.
- 2Add 100 grams of butter to the food processor.
- 3Blend the biscuits and butter in the food processor until they resemble fine crumbs.
- 4Pour the biscuit and butter mixture into a lined flippy tin.
- 5Press the mixture to line the base and sides of the tin.
- 6Place the lined tin in the freezer.
- 7Melt one block of white chocolate in the microwave for about a minute and a half.
- 8Add two packets of cream cheese to the food processor.
- 9Add a squirt of vanilla paste.
- 10Add the melted white chocolate.
- 11Pour in one carton of thickened cream.
- 12Blend until the mixture is smooth.
- 13Pour the smooth cheesecake mixture into the biscuit base.
- 14Smooth out the cheesecake mixture.
- 15Scoop out a jar of Biscoff spread into the bowl where the white chocolate was melted.
- 16Heat the Biscoff spread in the microwave for 30 seconds until it's pourable.
- 17Pour the melted Biscoff spread over the cheesecake layer.
- 18Crumble Biscoff biscuits over the top of the Biscoff layer.
- 19Refrigerate the cheesecake for 4 to 6 hours (or overnight) to set.
- 20Remove the cheesecake from the tin and serve.
Ingredients
- 1.5 packets spiced speckled biscuits
- 100 grams butter
- 1 block white chocolate
- 2 packets cream cheese
- 1 squirt vanilla paste
- 1 carton thickened cream
- 1 jar Biscoff spread
- 1 packet Biscoff biscuits
Equipment
food processorflippy tin (springform pan)microwave safe bowlspatula
Tips
- You can make this two days ahead and it will still be beautiful.
- No cheating, the cheesecake needs to set for 4-6 hours (or overnight) in the fridge.
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