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Biscuit spread…possibly the best invention after peanut butter. And just like with peanut butter, once I have an open jar in my kitchen I can pretty much say goodbye to the outside world, friends, work, other more nutritious foods until that jar is finished. So to celebrate the awesomeness of biscuit spread I have decided to pimp the heck out if it by making it in to a cheesecake of super biscuity proportions. Get ready to never stop eating cheesecake!
RECIPE
250g Gingernut biscuits
75g melted unsalted butter
400g jar of biscuit spread/Speculoos
60g icing sugar, sifted
500g cream cheese
a few extra Gingernuts for crumble topping
THE CAKE BOOK: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm
MORE CAKE: http://www.crumbsanddoilies.co.uk
MORE FOODTUBE: http://crmbs.co/XLWc
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