Biscoff Cheesecake Brownies
Creamy cheesecake on a fudgy brownie, flavoured with delicious Lotus Biscoff spread.
Ingredients
Brownie layer
- 200 g Milk Chocolate melted
- 150 g Unsalted Butter melted
- 2 Eggs
- 200 g Sugar
- 1 tsp Vanilla Extract
- 100 g Plain flour
- Handful of Chocolate Chips
Cheesecake layer
- 300 g Cream Cheese
- 100 ml Double Cream
- 50 g Caster Sugar
- 1 tsp Vanilla Extract
- 3 tbsp Cornflour
- 200 g Lotus Biscoff Spread
Biscoff Layer
- 100 g Lotus Biscoff Spread slightly melted
- 9 Lotus Biscoff Biscuits
Instructions
Brownie layer
- Blend together the melted butter and melted chocolate until combined.
- Then add in the eggs and blend until you get a fluffy consistency.
- Add in the sugar, vanilla extract and blend until combined.
- Sift in the flour and add in the chocolate chips. Mix everything together until you get a nice, smooth brownie batter.
- Pour the mixture into a lined 8x8 baking tin and set aside.
- Optionally, drizzle on some Biscoff spread and smooth out onto the brownie batter before adding on the cheesecake mixture.
Cheesecake layer
- Mix together the cream cheese, double cream and caster sugar until you get a thick, creamy consistency.
- Then add in the Vanilla Extract and Biscoff spread until fully combined.
- Add the cheesecake mixture into the baking tin and layer on top of the brownie batter.
- Drizzle on some Biscoff spread and run the back of a butter knife along the spread to create some swirls.
- Place into a pre-heated oven at 180℃ for 35 mins. It should slightly jiggle when you take it out of the oven.
- Let it cool completely before slicing and adding the toppings. Refrigerate for a few hours or overnight for the best results.
Lotus Biscoff layer
- Once completely cooled slice into 9 pieces and garnish with Biscoff spread and a Biscoff biscuits.