Logo Cedrik Lorenzen



Makes: 10-12 servings
Level of difficulty: Medium
Time: 3-4 hours preparation time + 4 hours freezing time
Notes: “it’s quite a rich dessert.”


1. Read the full recipe instructions
2. Check that you have all ingredients
3. Don’t replace any of the ingredients unless you’re sure what effect it could have on the other ingredients
4. The better the quality of ingredients, the more refined your result will be!


• 26cm springform pan


Cheesecake Filling
• 600g white Chocolate
• 300g mascarpone
• 600g cream cheese
• 50g heavy cream (minimum
36% fat content)
• 4 gelatin sheets
• 3 tsp of vanilla extract


Biscuit Base
• 250g butter biscuits
• 80g melted unsalted butter
• 60g caster sugar
• Generous pinch of sea salt
• 20g condensed milk


Cookie Spread
• 380g crunchy Biscoff spread


Optional Add-ons
• Caramel sauce
• Crushed Biscoff biscuits or
ginger biscuits


Biscuit Base
1. Blend butter biscuits until it resembles almost like fine flour.
2. Add ground butter biscuits, salt, sugar, melted unsalted butter, and condensed milk in a bowl. Mix everything well until it resembles wet sand!
3. Place Beat the eggs and egg yolk with the sugar and vanilla powder.
4. Using a springform baking tin (26cm), add a small sheet of baking paper to the tray (this will aid in dislodging the cake entirely from the tin if needed). Then, add biscuit mixture into the baking tray and neatly flatten it out.
5. Place in the freezer in the meantime.


Cheesecake Filling
1. Soak the gelatin sheets in cold water and set them aside. Once soft, squeeze out any excess water.
2. Add 50g of heavy cream to a small saucepan and bring cream to just boiling point. Add bloomed gelatin and mix well until everything has homogenized. Set aside and keep warm.
3. Melt white chocolate using the bain-marie technique or microwave with short 15 second blasts. Once completely melted, set aside and let to cool to just room temperature.
4. In a large bowl, whisk together mascarpone, cream cheese, and vanilla extract.
5. Add gelatin and heavy cream mixture to the bowl and continue whisking vigorously.
6. Then add white chocolate and continue whisking vigorously. Note: make sure the mixture has been whisked enough that it feels light and airy.
7. Pour mixture into the prepared springform tin and place back into the freezer for 3-4 hours or until it has nicely set.
8. Once the cheesecake has set, melt the Biscoff cookie butter by placing the jar into the microwave and blasting in 10sec intervals or scoop out the mixture into a small saucepan and gently heat up under low heat. Note: Either or, make sure the Biscoff mixture is not too hot; otherwise, it will melt the top layer of the cheesecake when pouring it over the cheesecake—resulting in a mess.
9. Take out cheesecake from the freezer and pour almost room temperature Biscoff onto the cheesecake. Spread evenly across the surface. Place cheesecake into the refrigerator for 1-2 hours until fully set before serving.


Bye 🙂