340g Cream cheese
3/4 cup Heavy/double cream
2 Tbsp Vanilla extract
1tbsp lemon juice
1/2 cup icing sugar
1 Packet Biscoff biscuits
4 heaped tbsp butter
1.Crush the Biscoff biscuits using a rolling pin or a food processor then pour into a bowl.
2.Melt the butter, pour over the Biscoff crumbs, mix until combined.
3.Line the bottom of a spring form tin with baking paper, pour the biscuit crumb mix into the tin and push down to make the base of the cheesecake, set aside.
4.Add all the cheesecake ingredients into a bowl apart from the heavy cream. Sift the icing sugar before adding, mix until combined.
5.Using an electric beater, mix the cream until it firms a little (do not over beat) and to the cream cheese bowl, mix until combined. If it is not sweet enough add more icing sugar.
7.Wash and slice strawberries in half, then cut some of the bottom off to make sure they are not higher than the sides of the tin. Add all around the sides of the tin, add the cheesecake mixture be careful not to move the strawberries. Smooth the top using a spatula, pop in the fridge over night.
8.Drizzle some melted chocolate down the side of the cheesecake and top with strawberries, enjoy!
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