Biscoff Funfetti Cheesecake

Instructions

Biscoff base

1. Line the bottom only of an 8" loose bottom cake tin. Set aside.
2. Blitz the Biscoff biscuits in a food processor until you have fine crumbs.
3. Melt the butter, mix together with the Biscoff crumbs.
4. Push the crumb mix into the bottom of the loose bottom tin until flat and even. Set aside.

Funfetti cheesecake

1. Add the cream cheese into a mixing bowl, mix using an electric mixer until smooth and creamy with no lumps.
2. Sift in the icing sugar, mix to combine with a spatula.
3. Add the vanilla extract, mix to combine with an electric mixer.
4. In a separate bowl whip the cream until soft peaks appear, do not over mix.
5. Scoop the whipped cream into the bowl with the cream cheese in stages. Gently fold the whipped cream until all has been added. Do not overmix.
6. Pour in the rainbow sprinkles, fold them into the cheesecake mix with a spatula.
7. Scoop the cheesecake into the spring form cake tin. Push the mixture down with the spatula to remove any gaps.
8. Spread the cheescake mixture flat and even on top using the spatula. Tap the cheesecake on the counter to remove any gaps.
9. Chill the cheesecake in the fridge over night.

Biscoff truffle balls

1. Blitz the Biscoff biscuits into fine crumbs using a food processor.
2. Melt the Biscoff spread in the microwave for 10 seconds or until runny.
3. Add the Biscoff crumbs, 2tbsp of the melted Biscoff spread and milk into a bowl, mix together to combine.
4. If the mixture is too dry add a little milk. Weigh 24g balls of the mixture, roll into balls.
5. Dip the the balls in to the the remaining melted Biscoff spread.
6. Add the rainbow sprinkles on top, set aside to dry.

Assemble

1. Melt the Biscoff spread in the microwave, set aside.
2. To remove the cheesecake from the tin, run a sharp thin knife around the edge to operate it from the sides of the tin.
3. Remove the cheesecake from the tin. smooth the side with a spatula.
4. Drizzle the Biscoff spread down the sides then the middle.
5. Place the truffles on top.
6. Keep in the fridge to stop it from becoming too soft.