For the cheesecake mixture
Make the cheesecake filling
Decorate the cheesecake
When you're ready to serve your cheesecake, remove it from the fridge and remove the tin - If you find the edges of the cheesecake are smudged by the action of removing it from the tin, run a palette knife around the edge to smooth it.
Whip the double cream (75ml) until it form stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM 1B nozzle). Pipe 8 stars of cream around the edge of the cheesecake.
Finally add an Biscoff bidscuit to every other star of cream and sprinkle a crushed Biscoff biscuit over the cream swirls and then serve.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some questions.
If you have any further questions then do let me know in the comments and I’ll do my best to help.
Calories: 446kcal | Carbohydrates: 37.1g | Protein: 3.5g | Fat: 32.2g | Saturated Fat: 18.9g | Sodium: 210.7mg | Fiber: 0.5g | Sugar: 24.6g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.