Kicking off the new year with a bang: A no-bake cinnamon rich cheesecake made from cookie butter a.k.a. Speculoos a.k.a Biscoff.
|For the crust:|
|Crushed cookies||1 1/2 Cup (24 tbs) (such as gingersnaps, little reserved to garnish)|
|Unsalted butter||1/4 Cup (4 tbs) (55 g)|
|Cookie butter||3 Tablespoon|
|For the filling:|
|Cookie butter||1 Cup (16 tbs) , divided (250g)|
|White chocolate||80 Gram , broken into pieces|
|Yoghurt||9 Ounce (250g, Greek, vanilla or plain)|
|Cream cheese||9 Ounce (250 g)|
|Ground cinnamon||1/4 Teaspoon|
|Gelatin powder||1 Teaspoon|
In a food processor, combine cookies, butter and cookie butter. Blitz until the mixture is crumbly in texture.
Transfer the mixture to springform pan and spread well.
Press well as shown in the video and set aside.
For filling, melt cookie butter, chocolate and stir well.
Add butter, cinnamon, yogurt and mix well.
In a small bowl, combine gelatin and water. Microwave the mixture for 15-30 seconds.
Add cheesecake mixture in small batches and stir until smooth.
Pour into crust prepared, garnish with truffles and cover with cling wrap.
Refrigerate for 6 hours or overnight.
Serve and enjoy!