Biscuit spread is my guilty pleasure but I'm ashamed to say I only ever eat it out of the jar and never use it as an ingredient. I've made homemade speculoos before but I got to thinking about other kinds and decided to give it a whirl with good old fashioned chocolate chip cookies.
Boy am I glad I did! I've definitely found a rival to my beloved lotus biscuit spread. It's even better when you put it in cheesecake. I don't need to bake again, I might as well pack up this blog and go home.
(Obviously I won't, there's always another heavenly cheesecake around the corner).
It's a velvety smooth cheesecake and it really isn't a lot of effort to make the cookie butter. It's just a case of throwing everything in the food processor and watch it go. You can store any leftover cookie butter in the fridge, or just eat it - whatever you fancy.
I have had to send Nick into work with this today because I just don't trust myself not to eat the whole thing.
I am absolutely loving this weather, I hope it lasts a while because it's just what I need after the doom and gloom of February. It makes it it much easier to photograph food as well, although I'm in most of the day the window of light is still small in the Winter so if I bake I have to do it early so I can photograph before it gets dark...hard when you have a three month old.
I'm also running out of room to even put down a cake because our dining table is covered in all manner of paper, tape, glue and paints. If you follow me on Instagram you'll have seen I'm working on selling my own cards and notebooks on Etsy. I'm building up enough designs at the moment and hope to have the shop up and running by next week. I'll update you when it's live and I hope you'll like it :)
30 chocolate chip cookies (not big ones, the Maryland style are perfect)
30g coconut oil
- Place everything in a food processor and blend blend blend until smooth.
- Transfer to a clean bowl or jar and cover.
250g chocolate chip cookies
100g butter, melted
1kg cream cheese
250g cookie butter
180g caster sugar
100g dark chocolate, chopped
- Preheat your oven to 150 C / 300 F. Line a 23cm springform tin with baking paper and set aside while you make the base.
- Crush the cookies in a food processor, tip into a bowl and mix in the melted butter.
- Press the mix into the base of the tin and place in the fridge.
- In a large bowl or an electric mixer, mix the cream cheese, cookie butter and sugar until smooth. Add the eggs one at a time, scraping down the sides in between each one. Take care not to over mix though.
- Pour the mixture into the tin and smooth out in top.
- Bake in the oven for an hour. Turn the oven off and leave the door ajar until completely cool. Then remove from the tin.
- Melt the chocolate in a bowl over a pan of simmering water or in short bursts in the microwave and pour over the top of the cheesecake, spreading to the edges with a palette knife or the back of a spoon.