Directions
- 1Take digestive biscuits and add them into a ziploc bag.
- 2Using the back of your rolling pin, beat the biscuits until fine breadcrumbs.
- 3Pour the breadcrumbs into a bowl and add melted butter, then mix until combined.
- 4Tip the mixture into a 20cm loose bottom tin and press it 4cm up the side and over the base of the tin.
- 5Place the tin in the fridge while preparing the strawberries.
- 6Cut the strawberries in half and remove the green bits.
- 7Add the strawberry halves on top of the crust and place it in the fridge while making the filling.
- 8In a big bowl, cream together cream cheese, caster sugar, and 2 tbsp of boiling water until smooth.
- 9Add melted white chocolate to the mixture.
- 10Add 4 tbsp of double cream and beat together.
- 11Pour the mixture into the prepared cake tin and smooth it over with the back of a spoon or spatula.
- 12Whip some double cream in a small bowl and spread it on top of the cheesecake.
- 13Add some sliced strawberries on top and garnish with some mint.
Ingredients
- 175 g Biscoff caramelised biscuits
- 100 g unsalted butter, melted
- 250 g strawberries
- 200 g white chocolate, good quality
- 400 g cream cheese
- 25 g caster sugar
- 170 ml double cream
- 150 g strawberries
- 0 mint leaves
Equipment
ziploc bagrolling pinspoon20cm loose bottom tinknifehand mixerspatula
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