Strawberry and white chocolate cheesecake

🧂 Ingredients

• 2 cups Lotus Biscoff cookies

  crushed
• 7 tablespoons unsalted butter

  melted
• 2 cups heavy cream

  cold
• 16 oz cream cheese

  room temperature
• ¼ cup sour cream

  room temperature
• 1 cup confectioners' sugar

  sifted
• 4 oz white chocolate

  melted
• 1 teaspoon vanilla extract
• ¾ cup strawberry sauce

  or jam
• 1 cup heavy cream

  cold

Instructions

• 1 In a large mixing bowl, whisk your crushed Biscoff crumbs with your melted
  butter. Make sure all the crumbs are moist and there aren't any dry patches.
• 2 Pour the crumbs into a 9" spring form pan. Use a rubber spatula or the bottom of
  a measuring cup to press the crumbs down into an even layer, you should have the
  crumbs going up slightly at the sides of the pan. Place in the freezer for 20
  minutes.
• 3 In a stand mixer with the whisk attachment or using a hand held electric mixer,
  whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set
  aside.
• 4 In a stand mixer with the paddle attachment, beat the cream on medium speed
  until completely smooth - you don't want any lumps at all.
• 5 Add in your sifted confectioners' sugar, melted white chocolate, sour cream and
  vanilla extract. Beat on medium-high until incorporated and smooth.
• 6 Use a rubber spatula to gently fold in your whipped cream, being careful to not
  deflate the cream.
• 7 Pour half of the filling into your chilled crust. Pour half of the strawberry
  sauce on top and use a small offset spatula to spread it over the cheesecake.
  Pour the remaining cheesecake mixture on top. Dollop the remaining strawberry
  sauce on top and use a toothpick to swirl with the cheesecake.
• 8 Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take
  out of the fridge and remove the sides of the springform pan.
• 9 Just before serving, place your heavy cream in a medium mixing bowl. Use a hand
  held mixer or a stand mixer with the whisk attachment and whisk until you have
  stiff peaks.
• 10 Carefully put the whipped cream in a piping bag fitted with a tip (I used the
  Wilton 1M) and pipe all along the sides of the cheesecake. Add strawberries and
  chopped up white chocolate pieces along the side!

Nutrition Info