Vanilla Biscoff Cheesecake

• 250 g biscuits, crushed
• 70 g unsalted butter, melted
• 600 g cream cheese - full fat
• 100 g sugar
• 200 g sour cream - full fat
• 100 g white chocolate, melted
• 200 g Biscoff spread
• 3 piece eggs
• 15 g cornstarch/cornflour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 5 tbsp condensed milk
• 200 g Biscoff spread, melted
• Biscoff, crushed

1. 1

   Preheat oven to 180°C (350°F). Grease and line a 9-inch springform pan (flip the base upside down for easy release).

2. 2

   Mix crushed biscuits with melted butter. Press firmly into the pan.

3. 3

   Bake for 10 minutes, then cool completely.

4. 4

   Beat cream cheese until smooth. Add sugar and mix well.

5. 5

   Mix in sour cream, cooled white chocolate, Biscoff spread, condensed milk, salt, vanilla, and cornstarch.

6. 6

   Add eggs one at a time, mixing just until combined.

7. 7

   Wrap the pan tightly with foil. Pour filling over the crust and smooth the top.

8. 8

   Place the pan in a larger dish and add hot water halfway up the sides.

9. 9

   Bake at 160°C (320°F) for 1 hour. Turn oven off and leave cheesecake inside for 1 more hour without opening the oven door. (If you open, it may crack)

10. 10

    Remove from water bath, cool completely, then refrigerate overnight.

11. 11

    Pour melted Biscoff spread over the chilled cheesecake and chill 15 minutes.

12. 12

    Garnish with crushed Biscoff. Clean knife between slices for neat cuts.

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