White Chocolate Biscoff Swirl Cheesecake
Ingredients
- 300 g Biscoff biscuits (or 2/3 Biscoff + 1/3 Digestives)
- 125 g unsalted butter, melted
Cheesecake Filling
- 200 g white chocolate
- 500 g full-fat cream cheese, room temperature
- 75 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 200 g Biscoff spread
Decoration
- 50 g Biscoff spread, melted
- 150 ml double cream
- 2 tbsp icing sugar
- White chocolate shavings
- Extra Biscoff biscuits
- Blitz biscuits to fine crumbs in a food processor.
Instructions
1. Prepare the Biscuit Base
- Blitz biscuits to fine crumbs in a food processor.
- Add melted butter and combine until evenly mixed.
- Press mixture into the bottom of a 20cm (8") deep springform tin.
2. Make the Cheesecake Filling
- Melt white chocolate and let it cool for 10 minutes.
- Whisk cream cheese, icing sugar, and vanilla until smooth.
- Add cooled white chocolate and whisk again.
- Stir in double cream and whisk until thick. (Alternatively, whip cream separately to soft peaks and fold in.)
- Dollop Biscoff spread over the mixture and gently fold with a spatula to create swirls.
- Spread evenly over the biscuit base, ensuring edges are filled.
- Chill in the fridge for at least 6–8 hours or overnight to set.
3. Decorate
- Remove cheesecake from tin carefully.
- Drizzle with melted Biscoff spread.
- Whip double cream and icing sugar to soft peaks and pipe over cheesecake.
- Add white chocolate shavings and extra Biscoff biscuits.