Ingredients

300g (10 oz) Biscoff biscuits (about 38 pieces) or other plain biscuits, crushed (2 1/2 cups crumbs)

120g (8 tbsp) unsalted butter, melted

1/2 tsp cinnamon powder (optional)

1 tbsp brown sugar

Pinch of salt

3 1/2 tsp (13.5g) unflavoured gelatin powder

3 tbsp cold tap water

1 1/2 cups thickened or heavy cream, chilled

750g (24 oz) cream cheese block (3 blocks), well softened at room temperature

1 1/4 cups caster sugar (superfine sugar)

1 1/2 tsp vanilla extract

1 tbsp lemon juice (optional)

2 cups thickened or heavy cream, chilled (for topping)

3 tbsp caster sugar (or double sifted icing sugar, for topping)

1 1/2 tsp vanilla extract (for topping)

Strawberries, halved or quartered

Berries such as blackberries and raspberries

Cherries

Rosemary sprigs

6 orange slices, cut into half moons

Icing sugar for dusting

Instructions

Step 1: Line a 33 x 23 cm (9 x 13 inch) pan with parchment paper, leaving an overhang on the long sides to lift out the cheesecake later. Lightly grease the pan with butter or oil.

Step 2: Break biscuits roughly by hand then blitz in a food processor until fine crumbs form, about 30 seconds.

Step 3: Add melted butter, cinnamon, brown sugar, and salt to the crumbs and blitz for 10 seconds until it resembles wet sand and holds together when pinched.

Step 4: Press the crumb mixture firmly into the prepared pan, creating an even, compact base. Refrigerate while preparing the filling.

Step 5: In a small bowl, sprinkle gelatin evenly over cold water. Whisk to dissolve, then let sit 3 minutes until it firms up like rubber.

Step 6: Microwave gelatin for 15 seconds on high or until melted (do not boil). Let cool for 5 minutes but keep liquid.

Step 7: Whip 1 1/2 cups chilled cream with an electric mixer on high speed for 2 1/2 to 3 minutes until firm peaks form.

Step 8: In a separate bowl, beat cream cheese and sugar on high for 1 1/2 minutes until soft and smooth. Add vanilla, lemon juice, salt, and melted gelatin; beat briefly to combine.

Step 9: Fold about 1/4 of the whipped cream gently into the cream cheese mixture using a spatula, then fold in remaining whipped cream without deflating.

Step 10: Pour the filling over the biscuit base and smooth the surface. Refrigerate for at least 12 hours or until set.

Step 11: Lift the cheesecake out using parchment overhang and transfer to a serving platter. Remove the parchment from underneath and chill until decorating.

Step 12: For decoration, whip 2 cups chilled cream with caster sugar and vanilla extract until soft peaks form (about 2 to 3 minutes).

Step 13: Spread whipped cream in large swirls on the cheesecake surface. Top with strawberries, berries, cherries, orange slices, and rosemary sprigs.

Step 14: Dust with icing sugar, cut into slices, and serve.

Tips & Variations

Use plain biscuits if you don’t have Biscoff; digestive biscuits also work well.

Make sure the cream and cream cheese are cold and softened respectively for best texture.

If gelatin firms too much, gently rewarm to liquify before mixing.

For a more stable whipped cream topping, you can stabilise it by adding a teaspoon of unflavoured gelatin dissolved in water before whipping.

Decorate with seasonal fruits or nuts for a customized festive look.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, avoid freezing as the cream may separate. When ready to serve, bring to room temperature for 10–15 minutes. Leftovers can be gently reheated for a few seconds in the microwave if desired, but it’s best enjoyed chilled.

FAQs

Can I use a different type of biscuit for the crust?

Yes, digestive biscuits, graham crackers, or any plain, crunchy biscuit work well as a substitute for Biscoff.