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What's inside
Everything that goes in, by weight
Per batch
- Digestive biscuits (base)
- 150 g
- Butter (base)
- 20–30 g
- Cream cheese
- 250 g
- Whipped cream
- 125 g
- Icing sugar
- 50 g
- Agar agar
- 2 tsp
How we bake it
Biscuits are crushed, mixed with melted butter, pressed into the tin, and chilled for 10 minutes.
Cream cheese is beaten smooth on medium speed; icing sugar and vanilla go in low, without overmixing.
Agar agar is dissolved in water and heated to activate, cooled slightly, then beaten through.
Whipped cream is folded in gently and the filling is spread over the base.
Refrigerated for 10–12 hours until fully set. Nothing here is baked.
Warmed Biscoff spread is poured over the set cheesecake and scattered with biscuit crumb.
Once it reaches you
- Storage
- Keep refrigerated. It is a cold set, not a tin that sits on the counter.
- Shelf life
- Best within 4 days of packing.
- Pairing
- Serve it cold. Black coffee beside it, or nothing at all.
- From this kitchen
Cheesecakes are assembled cold, set overnight, and packed in an insulated box. Keep refrigerated and eat within four days.
Before you order
Is the cheesecake eggless?
Yes. No egg in the filling, and no gelatine either — agar sets it.
How long does it keep?
Best within four days, kept in the fridge. It is set with agar, not baked, so it does not sit out.
Is it baked?
No. Cream cheese, whipped cream, and agar set it overnight in the fridge. Packed cold. Keep refrigerated.
What are the allergens?
Contains milk, wheat (biscoff biscuit). may contain soy.. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
