{"id":15265,"date":"2020-04-18T08:00:08","date_gmt":"2020-04-18T07:00:08","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=15265"},"modified":"2022-08-17T09:48:50","modified_gmt":"2022-08-17T08:48:50","slug":"white-chocolate-biscoff-swirl-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/04\/18\/white-chocolate-biscoff-swirl-cheesecake\/","title":{"rendered":"White Chocolate Biscoff Swirl Cheesecake!"},"content":{"rendered":"

 A delicious no-bake white chocolate and Biscoff swirl cheesecake with a buttery biscuit base, white chocolate cheesecake filling swirled with Biscoff spread, topped with whipped cream, and even more Biscoff!<\/h2>\n

\"\"<\/p>\n

White chocolate Biscoff swirl cheesecake<\/h3>\n

So say hello to my new favourite cheesecake. Honestly? I am OBSESSED WITH IT. I realise that this is something that I say often about a cheesecake, or something biscoff related, but it’s true! I am genuinely obsessed with my latest cheesecake recipe!<\/p>\n

Biscoff is something that has been always highly regarded in my opinion, and especially on my blog – with so many of you baking my Biscoff recipes daily – so I thought I would take something to the next level. Combine white chocolate and make something utterly beautiful. <\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Base<\/h3>\n

For the biscuit base, you can use pretty much any biscuit you want – however, I will obviously recommend using Biscoff biscuits! For the cheesecake photographed I used about 2\/3 biscoff biscuits, and 1\/3 digestives as that’s what I had – but just biscoff is better. <\/p>\n

The caramelised and slightly spiced flavour of the lotus biscoff biscuits is just utterly dreamy – and its the perfect base for a cheesecake. Honestly, it’s one of the reasons I adore my Biscoff cheesecake<\/a> and my Biscoff millionaires<\/a> so much!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Filling<\/h3>\n

For the cheesecake part, I basically took inspiration from my white chocolate & raspberry cheesecake<\/a>, and my Milkybar cheesecake<\/a>, and thought why mess with something that isn’t broken.<\/p>\n

The rest is quite straight forward really – I just added in the biscoff, and then folded a few times, and it made the perfect swirled mixture. You don’t want to do this bit by a machine – you want to do this by hand, and with a spatula<\/a>. It needs to only be lightly folded through, so it doesn’t ruin the effect!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Chocolate<\/h3>\n

You can of course use whatever flavour chocolate you want – whether its white chocolate<\/a>, or milk chocolate<\/a>, or even dark chocolate<\/a>… but I think white chocolate works the best. Not only does it mean that you can still see the biscoff swirl, I think the flavour balance is perfection. <\/p>\n

White chocolate is typically quite sweet, whereas biscoff isn’t so sweet – it creates the ideal balance on flavours. You can use the smooth spread, or the crunchy spread – it doesn’t make a difference other than the texture of the spreads! <\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Decoration <\/h3>\n

For the decoration, you can basically do whatever you fancy. I drizzled over some biscoff spread that I have microwaved for 20 seconds or so, then added some whipped cream, some white chocolate shavings, and the lotus biscuits! <\/p>\n

One quick tip I must say – if you don’t want to decorate it with whipped cream, that’s fine! However, don’t use canned whipped cream if you think it’s going to be easier. Already whipped cream out of a can will deflate every quickly and basically melt! It doesn’t look the best..! <\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Top tips!<\/h3>\n

One of my main top tips for this cheesecake though is to use FULL-FAT INGREDIENTS. It’s so important to let a cheesecake set, you need the fat content. If you use lower fat, you will want to use gelatine, and then it will have a jelly texture which is never pleasant in cheesecakes in my opinion. <\/p>\n

When you are whisking the ingredients together you can do it a number of ways. I whisk my cream cheese and vanilla until smooth, add in the melted and cooled white chocolate and whisk again, and then add in the double cream and whisk again. You can whisk the cream separately to soft peaks and fold it through, but I prefer the first method!<\/p>\n

\"\"<\/p>\n

\"\"<\/a><\/p>\n

<\/div>
\"\"<\/div>\n\n
\n\t
\n\t\t

White Chocolate Biscoff Swirl Cheesecake!<\/h2>\n\t\t
<\/div>\n\t\t
\u00a0A delicious no-bake white chocolate and Biscoff swirl cheesecake with a buttery biscuit base, white chocolate cheesecake filling swirled with Biscoff spread, topped with whipped cream, and even more Biscoff!<\/span><\/div>\n