Strawberry Cheesecake Recipe

Crush Biscoff cookies in a food processor until you have small crumbs. Mix with melted butter.

Use a measuring cup to pack the crust into a 9" springform pan, then chill in the freezer for 20 minutes.

Whip heavy cream until you have stiff peaks. Set aside.

In a stand mixer, beat cream cheese until smooth. Add in melted white chocolate, powdered sugar and vanilla extract.

Gently fold in the whipped cream, being careful not to deflate the air - this will make your cheesecake fluffy!

Pour half of the cheesecake batter in, then spread half of your strawberry jam on top.

Pour the remaining cheesecake on top, then swirl in the remaining strawberry jam.  Chill in the fridge for 12 hours. 

The next day, carefully remove the sides of the pan. Top the cheesecake with fresh berries and whipped cream!

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