Gingerbread White Choc Cheesecake
★
★
★
★
★
1 rate
Preparation : 20 min
Cooking : 0 min
Total time : 8 h 20 Rest : 8 h
8 people
300 g of speculoos / Biscoff®
60 g unsalted butter
250 g cream cheese
250 g mascarpone
1 tsp vanilla essence
250 ml double cream
200 g white chocolate
Associated products
RECIPE STEPS
1
Using the large bowl and blade, add the ginger biscuits. Process until at the desired consistency. Add the butter and process again to incorporate.
- 300 g of speculoos / Biscoff®
- 60 g unsalted butter
2
Top the biscuit mixture in the a lined cake tin. Place into the fridge whilst you make the filling.
3
Now melt the white chocolate in the microwave and set aside.
- 200 g white chocolate
4
Add the cream cheese and mascarpone to the food process and combine. Now add the vanilla and cream and combine again. Finally add the white chocolate and PULSE to mix.
- 250 g cream cheese
- 250 g mascarpone
- 1 tsp vanilla essence
- 250 ml double cream
- 200 g white chocolate
5
Pour the filling over the biscuit base and allow to chill in the fridge overnight.
When ready to serve, remove from the cake tin and sprinkle over a few more biscuits.
