Ingredients
Biscuit Base
- 300 g Lotus/Biscoff Biscuits
- 125 g Unsalted Butter/Stork (melted)
Cheesecake Filling
- 500 g Cream Cheese (full fat)
- 100 g Icing Sugar
- 250 g Biscoff Spread (smooth/crunchy)
- 1 tsp Vanilla Extract
- 300 ml Double Cream
Optional Decorations
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 75 g Biscoff Spread (melted)
- Biscoff Biscuit
10 mins
Serves 5
Method
- Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.
- With an electric mixer. Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
- Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!
- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
- Remove from the tin and decorate how you like.
