Decoration
Once your cheesecake has set, carefully remove it from the tin.
Drizzle over your melted biscoff spread.
Whip together the double cream and icing sugar to soft peaks – and pipe in swirls! I used a 2D closed star piping tip.
Add on some white chocolate shavings, and some biscoff biscuits.
Notes
** if you want to use less biscuits, you will need less butter.
This cheesecake will last for 3 days in the fridge.
Please use full-fat ingredients to help make sure it sets.
You can use smooth or crunchy spread!
If you struggle with your cheesecakes setting or mixing, try having your cream cheese at room temperature before starting!
To shave the white chocolate, I used a cheese grater!
All the decoration is optional!
If you want to make a smaller cheesecake, you can half the mixture – and use a 6″ deep tin!
ENJOY!
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