Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories772.9 kcal (39%)
Total Fat59.4 g (85%)
Carbs54 g (21%)
Sugars40 g (44%)
Protein6.2 g (12%)
Sodium305.7 mg (15%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit base:
Cheesecake filling:
Decoration:
Instructions
For the Biscuit base:
Step 1
Blitz your biscuits to a fine crumb in a food processor.
Step 2
Add in your melted butter, and mix again.
Step 3
Press into the bottom of a 20cm8" deep springform tin.
For the Cheesecake filling
Step 4
Melt your white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
Step 5
Add your cream cheese, icing sugar and vanilla to a bowl and whisk till smooth.
Step 6
Add in your cooled white chocolate, and whisk again.
Step 7
Add in your double cream, and whisk again till thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
Step 8
Once thick, dollop in your biscoff spread - fold through with a spatula briefly so it swirls through the mixture!
Step 9
Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
Step 10
Set the cheesecake in the fridge for a minimum of 6-8 hours
For the decoration:
Step 11
Once your cheesecake has set, carefully remove it from the tin.
Step 12
Drizzle over your melted biscoff spread.
Step 13
Whip together the double cream and icing sugar to soft peaks - and pipe in swirls! I used a 2D closed star piping tip.
Step 14
Add on some white chocolate shavings, and some biscoff biscuits
Notes
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Easy
Delicious
Kid-friendly
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