Lotus Biscoff Cheesecake
A creamy, rich and delicious cheesecake with a lotus biscuit crunch
Ingredients
Crust
- 150 g Lotus Biscoff Biscuits crushed (reserve 2 tbsp for the topping)
- 50 g Butter melted
Cheesecake filling
- 200 ml Double Cream
- 50 g Icing Sugar
- 200 g Cream Cheese
- 75 g Lotus Biscoff Spread
- 1 tsp Vanilla Extract
Toppings
- 100 g Lotus Biscoff Spread melted
- 2 tbsp Lotus Biscoff biscuits crushed
Instructions
Crust
- Blend the biscuits in a food processer and mix in the melted butter. Reserve 2 tbsp for the toppings.
- Press firmly into a lined 8 inch tin and set aside
Cheesecake filling
- Blend together the cream, icing sugar, cream cheese, biscuit spread and vanilla extract
- Pour the filling into the tin, cover with cling film and place into the fridge for 5 hours
Topping
- Melt the spread and pour it onto the cheesecake.
- Sprinkle the crushed biscuits around the edge of the cheesecake and place a biscuit in the centre. Enjoy!