Lotus Biscoff cheesecake

Lotus Biscoff cheesecake, created especially for a fan of these biscuits :). Lotus Biscoff are Belgian caramelised spiced biscuits. It’s no surprise that they have developed a whole range of products, including their delicious Lotus Biscoff spread, which you will use in this recipe. This no-bake Lotus Biscoff cheesecake is delicious, with warm caramel and spiced notes and a crisp biscuit base. It’s incredibly easy to make and requires no gelatine. Highly recommended!

Ingredients for the biscuit base:

• 160 g Lotus Biscoff biscuits
• 40 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush thoroughly with a rolling pin, then combine with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly and evenly into the base. Refrigerate while you prepare the cheesecake filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, finely ground three times
• 50 g icing sugar
• 1 tsp vanilla extract
• 250 g Lotus Biscoff spread
• 300 ml double cream, chilled

All the ingredients except the double cream should be at room temperature.

Place the curd cheese and icing sugar in the bowl of a stand mixer and beat until thoroughly combined. Add the vanilla extract and Lotus Biscoff spread and beat again until smooth. Whip the double cream in a separate bowl until stiff. Gently fold it into the cheesecake mixture in two additions. Transfer the cheesecake mixture onto the chilled biscuit base and smooth the surface. Refrigerate overnight.

Additionally:

• 150 g Lotus Biscoff spread
• 250 ml double cream, chilled
• 2 Biscoff biscuits, crushed, plus 2 whole biscuits, for decoration

Gently warm the Biscoff spread, either in a saucepan or microwave, until it becomes more fluid. Stir and leave to cool slightly. Spread over the cheesecake and smooth the surface. Refrigerate until set.

Whip the double cream in a separate bowl. Pipe decorative rosettes over the cheesecake using a piping bag fitted with a star nozzle. Decorate with the crushed and whole Biscoff biscuits. Refrigerate until ready to serve.

Lotus Biscoff cheesecake should be stored in the fridge.

Enjoy!

Recipe adapted from Jane’s Patisserie,