Roopa
Finally, a post! I’ve been travelling around Springfield, Charleston, and Lockport for the last weeks, so the baking time has been scarce. I’ve missed my kitchen!
My coworker Praise’s birthday was a few weeks ago, and she mentioned a few different things that she liked. I decided to try combine them all into one: a white chocolate cheesecakey mousse with a Biscoff crust. For those who haven’t had Biscoff cookies, they are super delicious European cookies that are WAY better than graham crackers. I picked some up on my trip to Charleston since they don’t sell them in Canada.
Anyways, the cake was a big success. It was served during my weekly meeting, and managed to appease everyone for the first half hour. The meeting was 1.5 hours so the feelings came out eventually, but still!
WHITE CHOCOLATE MOUSSE CAKE (adapted from this recipe)
INGREDIENTS
- 250 g Biscoff cookies, crushed*
- 110 g unsalted butter
- 225 g cream cheese
- 230 g heavy cream
- 400 g white chocolate
DIRECTIONS
- Melt butter in a saucepan over low heat. Add in crushed cookies and mix well.
- Line the bottom of an 8″ springform pan with the cookie mixture and spread evenly.
- Melt white chocolate and set aside.
- With a hand mixer, whip together cream cheese and heavy cream until peaks are forming.**
- Add the melted (but slightly cooled) white chocolate to the cream cheese mixture and mix well.
- Pour the chocolate mixture over the cookie mixture in the springform pan. Refrigerate overnight.
*I put cookies in a bag and use a rolling pin to crush them.
**If you use a cheaper cream cheese like Philadelphia, it helps to microwave it a little bit before mixing.
Chateau Gateau 