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First up, pre-heat the oven to 180°C/160°C/Gas Mark 4. Line the base of a 8" springform cake tin. Wrap foil around the base and up the side of the tin. 2. Pop the crushed biscuits and melted butter into a bowl and mix together until all the biscuit is covered in butter.
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First up lets make the biscuit base, lightly grease a 8" round deep loose bottom cake tin. Pop the oreos into a sturdy food bag, place on a solid surface and bash away with a rolling pin until you're left with a soft bag of fine crumbs. Pop them into a bowl and add the melted butter. Stir the butter into the biscuits until they are all.
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Pop the cream cheese, cream and Vanilla Extract in a bowl and whisk until smooth and thickened. Pour in the cooled White Chocolate and whisk until all combined. 6. Add the Biscoff spread to the mixture and stir through to create a marbled effect. Divide the cheesecake mixture of the biscuit bases and smooth the top. 7.
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Instructions. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Add in a parchment round, then liberally grease the parchment round and sides of pan. For the crust: In a medium bowl, combine 2/3 cup butter, 1/3 cup granulated sugar, 1 egg and the flour with a spoon until combined.
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Discover the ease of making heavenly cheesecakes with our straightforward and delicious recipes for cheesecakes, here for your inspiration. With cheesecake ideas for classic New York-style cheesecakes to inventive flavour combinations, we make sure that your desserts are a creamy, indulgent delight. Join us on a journey of exquisite flavours.
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At Dr. Oetker, we believe that the best way to create high quality, delicious desserts is to start with high quality ingredients. Our delicately melting salted caramel sauce, chunks of caramel and a deep layer of cream cheese makes this cheesecake incredibly tempting!
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1. Preheat oven to 425°F/220°C. Prepare the Shirriff Pie Crust Mix as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool. 2.
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First, we'll make the dough. For this, add the flour, sugar, salt, and baking powder to a medium-sized bowl. Give everything a stir with a spoon. Add the butter, egg, and vanilla extract. Cut up the cold butter into small cubes and add them to the bowl. Also, add the egg and the vanilla extract.
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For the Malteaser Cheesecake Layer. First up, melt the White Chocolate as above and leave to cool slightly. 7. Pop the cream cheese, double cream and Vanilla Extract into a large bowl and whisk together to form stiff peaks then whisk in the melted chocolate. Finally add the crushed malteasers and fold into the mixture.
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For the Cheesecake. Break the White Chocolate into a microwavable bowl, heat in the microwave in 30 second bursts stirring between each burst until melted, leave to cool for 5 minutes. 5. Pop the cream cheese, cream and Vanilla Extract in a bowl and whisk until smooth and thickened. Pour in the cooled White Chocolate and whisk until all.
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