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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\u2019s incredibly easy to make and requires no gelatine. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the biscuit base:<\/span><\/p>\n

\n
• 160 g Lotus Biscoff biscuits<\/li>\n
• 40 g butter, melted<\/li>\n<\/ul>\n

  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.<\/p>\n

  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.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

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

    All the ingredients except the double cream should be at room temperature.<\/p>\n

    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.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 150 g Lotus Biscoff spread<\/li>\n
    • 250 ml double cream, chilled<\/li>\n
    • 2 Biscoff biscuits, crushed, plus 2 whole biscuits, for decoration<\/li>\n<\/ul>\n

      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.<\/p>\n

      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.<\/p>\n

      Lotus Biscoff cheesecake should be stored in the fridge.<\/p>\n

      Enjoy!<\/p>\n

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      <\/figure>\n

      Recipe adapted from Jane’s Patisserie<\/a>,<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      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. <\/p>\n","protected":false},"author":1,"featured_media":18553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,14,54],"tags":[121,104,349,346],"duration":[],"tag_group":[],"class_list":["post-18552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-no-bake-cakes","category-no-bake-cheesecakes","tag-curd-cheese","tag-double-cream","tag-lotus-biscoff-biscuits","tag-lotus-biscoff-spread"],"acf":[],"yoast_head":"\n