


Biscoff cheesecake (help)
Recently, I attended a cheesecake making workshop and tried making one at home.
Cheesecake ingredients**:** D’lecta cream cheese, icing sugar, Silvermark whipping cream (recommended over Amul by the baker), Biscoff biscuits, and butter.
Biscoff Spread: Biscoff biscuits, condensed milk, milk, and butter.
The Issue: I made the cheesecake yesterday in a springform pan and left it in the mould. Today, I added the Biscoff spread and put it in the refrigerator. After an hour, the spread was still runny, so I placed it in the freezer. That firmed it up, but when I moved it back to the refrigerator, the spread started melting again.
My Question: Should I keep the cheesecake in the freezer and only move it to the refrigerator briefly before eating so it softens up? Did I do something wrong in making process?