This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
The cheescake is cooked when a skewer inserted in the centre comes out clean.
Use the biscuits you like: digestives, chocolate chips, bourbons, etc.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr strawberry jam until combined. Pour this on top of the cheesecake, decorate with the fresh strawberries and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.