Preparation Steps

• Lightly grease a 23x33 cm (9x13") tray, then line it with parchment paper, ensuring you leave an overhang on the long sides for easy removal later.
• Break the Biscoff biscuits into smaller pieces and blitz them in a food processor until you achieve fine crumbs. Add the melted butter, optional cinnamon, brown sugar, and a pinch of salt, then pulse again until the mixture resembles wet sand.
• Firmly press this crust into the base of the prepared tray and refrigerate for about 30 minutes to set.
• In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and whisk to combine. Let it sit for about 5 minutes until it becomes rubbery. Then, microwave the gelatin mixture for 15 seconds until melted. Allow it to cool slightly while you prepare the cream cheese mixture.
• In a mixing bowl, take the cold thickened cream and beat it with an electric mixer on medium speed until firm peaks form, which should take around 2.5 to 3 minutes.
• In a separate bowl, beat the room-temperature cream cheese and caster sugar together on medium speed for about 1.5 minutes, until the mixture is smooth and creamy.
• Add the vanilla extract and optional lemon juice, followed by the slightly cooled melted gelatin, mixing briefly until just combined.
• Gently fold a quarter of the whipped cream into the cheesecake filling until lightened, then gradually fold in the remaining whipped cream.
• Pour the cheesecake mixture over the chilled crust in the prepared tray, smoothing the top with a spatula or the back of a spoon. Cover it with plastic wrap and refrigerate for at least 12 hours, or overnight.
• Once set, gently lift the cheesecake out of the tray using the parchment paper overhang. In a mixing bowl, whip the additional heavy cream with sugar and vanilla extract until softly whipped.
• Decorate your Christmas Cheesecake Slab with an assortment of fresh berries, cherries, and orange slices cut into half moons. Garnish with sprigs of fresh rosemary and lightly dust with icing sugar to finish before serving.