Biscoff Cheesecake
Back again with some more Biscoff magic! Oh I don't know how to put this dreamy little number into words. It's light, it's creamy, it's... heaven!
Bear in mind when you're tackling this beauty to use *full fat* cream cheese. Trust me, you don't want to go scrimping with the low fat nonsense or this fella won't set and, well, it's going to get messy!
On that note, let's dive in!
For the base:
- 175g Lotus Biscoff biscuits
- 75g salted butter
For the cheesecake filling:
300ml double cream
400g full fat cream cheese
100g icing sugar
150g Lotus Biscoff spread
Optional - extra spread and biscuits for decoration
Begin by lining an 8inch round tin, preferably with a loose bottom. If you have a spring form one that'll work best.
Start by melting the butter in a medium bowl. Pop the biscuits into a sealable sandwich bag and bash gently with a rolling pin. I know it's tempting to get out all of your frustrations and go full fury but trust me, you're only going to end up breaking the bag and getting biscuits all over your kitchen. Once the biscuits resemble fine breadcrumbs, stir them into the butter making sure it's all well coated. Pour the buttery biscuit mix into the bottom of the tin and press down firmly. Put the tin in the freezer to chill while you make the filling.
In a large bowl, whip the cream until it's thick but still has a shine to it. Add in the cream cheese and sift in the icing sugar. Whip together until you have a smooth mixture. Add in the Biscoff spread and give it one final mix until it's an even colour.
Take the biscuit base out of the freezer and pour the cheesecake filling on top. Spread evenly ensuring you get it right to the edges. Pop it in the fridge for at least 4 hours until set, or leave overnight if you can wait.
Once the cheesecake has set, run a butter knife around the edge to release it from the tin, Remove carefully from the tin and onto a serving plate. Use the butter knife or a pallet knife, if you have one, to neaten up the edges. Get creative with the decorating! I simply melted some extra Biscoff spread and dribbled it down the edges followed by some more crushed biscuits.