White Chocolate Biscoff Cheesecake
Crust:
2 cups Biscoff cookie crumbs (1 8-ounce package)
¼ cup sugar
1 stick butter (1/2 cup) ~ melted
Combine all ingredients in a medium bowl and stir to combine.
Press mixture into a 9" springform pan that's been sprayed with cooking spray and the bottom lined with parchment paper.
Cheesecake batter:
2 8-ounce packages cream cheese
3 eggs ~ separated
1 cup sugar
1 teaspoon vanilla
1 cup white chocolate chips ~ melted
1/2 cup Biscoff Spread
In a large mixing bowl, cream the cream cheese until lump free.
Add egg yolks and mix well.
Slowly add the sugar and mix.
Add the vanilla.
Mix to combine.
In a separate bowl, beat the egg whites until stiff. Mix half of the egg whites into the batter. Then gently fold in the rest of the egg whites.
Pour filling into prepared pan.
Combine melted white chocolate chips and Biscoff spread.
Drizzle 1/2 of the Biscoff mixture over batter and gently swirl through with a knife but don't mix in.
Bake for 1 – 1 ¼ hours or until center is no longer jiggly.
Place on a wire rack to cool.
Chill several hours or overnight before serving.
Serve with remaining Biscoff mixture.
Here we go!
Pulse the cookies in a food
processor or crush with a rolling pin.
Combine the crumbs, sugar and butter.
Then press into your prepared springform pan.
In a mixing bowl, cream the cream
cheese until smooth then add the egg YOLKS.
Then slowly add the sugar.
Then the vanilla.
In a separate bowl, whip the
egg WHITES until stiff.
Add half the egg whites to the batter and mix in.
Then gently fold in the remaining egg whites.
Pour into your prepared pan.
Melt the white chocolate chips
together with the Biscoff in the
microwave. Stir to smooth and combine.
Drizzle half the mixture over the cheesecake batter.
Then swirl through with a table
knife but don't mix in.
Bake!
Serve with remaining Biscoff mixture
drizzled on top! Oh yeah!!!!!
