350gLotus/Biscoff biscuits(approx 1.25x a package of 250g)
For the cheesecake layer
500gcream cheesefull fat
300mlwhipping cream(36% fat)
¾cupicing sugaror confectionary sugar
1cupbiscoff spread, smooth(approx. 250g)
For the topping
6-8crushed lotus cookies
¾cupsbiscoff spread, smoothremaining 150g of the jar
For the crust
In a food processor, blitz the cookies for the base until you get a fine crumb. If you don't have a food processor, you can crush them inside a plastic bag.
Melt the butter and mix it into the cookie crumbs until they're coated well and they look wet. Press firmly into a 9 inch springform pan. Do this using the bottom of a cup to ensure its packed in well.
Place the crust in the freezer for 10-15 minutes while you prepare the filling
For the cheesecake layer
Ensure your cream is kept very cold right before whipping. You can also place your stand mixer bowl and whisk attachment in the freezer for 5 minutes to cool them
Whip the cream in a stand mixer (or using a hand mixer) until you achieve stiff peaks. This should take roughly 1 minute. Ensure you don't over whip it or it will turn into butter, so keep an eye!
Remove the whipped cream from the stand mixer bowl and set aside. In the same bowl, add the cream cheese, icing sugar, and espresso and mix together until combined using the paddle attachment
Place the biscoff spread in a microwave safe bowl and heat for 40 seconds to loosen it a bit which helps it to easily incorporate into the cheese
Add the biscoff spread and continue mixing the cheesecake layer until well combined.
Fold the whipped cream into the cheesecake mixture gently to avoid losing the air
Spread the mixture evenly over the biscuit crust and chill in the fridge for 5-6 hours (or overnight), or in the freezer for 2-3 hours if you're in a rush
Remove from the springform pan. Using a thin spatula, you can try removing it from the base of the pan (this works easily if the cheesecake was frozen). If you're not brave enough, leave it on the base to serve and place it on a plate
Melt the remaining biscoff butter until completely melted, about 40 seconds in the microwave
For the drip effect, place some in a ziploc bag and snip off the end, then drip around the edges, working quickly. Pour the remaining on the surface and spread it out into an even layer (do this quickly because it will harden as it cools from the cheesecake). Place it in the fridge for 10-15 minutes to set the topping.
Cover with crushed biscuits and enjoy
I prefer cheesecake with a thicker crust, so if you don't, feel free to use less cookies in the crust
This recipe uses a full 400g jar of biscoff spread, some goes into the filling and some as the topping
I add espresso to compliment the flavour of biscoff. If you're not a fan, replace with 1 teaspoon of vanilla extract
Keep the cheesecake refrigerated for up to 5 days, or freeze for up to a month
If you struggle to get a smooth layer of biscoff on top of the cheesecake, cover up any imperfections with crushed cookies (the perfect solution)