Lotus Biscoff Cheesecake Recipe
Here's how to make a Lotus Biscoff Cheesecake
Ingredients
- 235g Lotus Biscoff biscuits, crushed
- 85g Butter melted
For the filling
- 300ml Cream (Double)
- 500g Cream Cheese
- 260g Lotus Biscoff spread
- 75g Icing Sugar
For the Topping
- Leave the remaining 140g of the Lotus Biscoff spread jar for sprinkling on top.
Instructions
- Place a 9-inch springform tin with baking paper within the tray.
- Now crush the biscuits. Keep 50g of biscuit crumbs for decorating the top of the cheesecake at the end.
- Melt the butter and mix it into the biscuit crumbs. Evenly spread out into the base of the springform tin and press flat. Bake in the oven for 9 minutes, then set aside to cool.
- Whip the cream until stiff peaks form, set aside
- In a new bowl, mix cream cheese and Lotus Biscoff spread icing sugar until well combined and smooth.
- Gently fold through the cream into the cream cheese mixture, until combined. Pour mixture into the springform tin and place into the refrigerate for 8 hours or overnight until set.
- Once the cheesecake is set, remove it from the tin and place it on a serving plate.
- Melt the remaining 140g Lotus Biscoff into a microwave-safe bowl for 40 seconds to melt.
- Pour the melt around the side of the cheesecake with the melted Lotus Biscoff spread and spread remaining over the top of the cheesecake.
- Decorate with the remaining biscuit crumbs (Optional)