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white chocolate biscoff cheesecake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://blahnikbaker.com/white-chocolate-biscoff-cheesecake/

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cook time 1 Hr 45 Min
method Bake

Ingredients For white chocolate biscoff cheesecake

  • FOR THE CRUST
  • 2 c
    biscoff cookie crumbs (1 8.8 oz package biscoff cookies)
  • 3 Tbsp
    butter, melted
  • FOR THE FILLING:
  • 3 pkg
    8 ounce cream cheese blocks, softened at room temperature
  • 1 c
    sugar
  • 4 oz
    white chocolate, melted
  • 1 1/2 Tbsp
    all-purpose flour
  • 1 1/2 Tbsp
    heavy cream
  • 1/4 tsp
    salt
  • 2 tsp
    vanilla extract
  • 3
    eggs, room temperature
  • 1 1/2 c
    biscoff-white chocolate bark chunks
  • FOR THE MOUSSE
  • 1/2 c
    cool whip, softened
  • 4 oz
    cream cheese, softened
  • 2 oz
    white chocolate, melted
  • 1 1/2 Tbsp
    sugar
  • 1/2 tsp
    vanilla extract
  • extra biscoff creamy spread for drizzling

How To Make white chocolate biscoff cheesecake

  • 1
    Make ahead: To make the biscoff-white chocolate bark, melt 4 ounces of white chocolate and ½ cup biscoff creamy spread. Spread thin over a sheet of parchment paper on a baking sheet. Chill for at least two hours. Cut up bark into small chunks and set aside. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. (You could measure the crumbs here before adding the sugar) Add the melted butter and process until combined. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer. Bake crust for 10 minutes. Let cool while you prepare the filling. Reduce oven temperature to 325 degrees F.
  • 2
    In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in melted white chocolate, flour, heavy cream, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute. Using a rubber spatula, stir in the biscoff-white chocolate bark chunks by hand. Pour filling into spring-form pan with crust. Place spring-form pan into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan. Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
  • 3
    The next day, mix together all the ingredients for the mousse in a medium bowl until smooth and slightly thickened. Remove the sides from the spring-form pan and spread the mousse mixture on top of the cheesecake. Smooth evenly. Chill for four hours or overnight before serving. Store covered in refrigerator.
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