Yields one 6" cake
Ingredients
13 Lotus Biscoff biscuits
40g unsalted butter
13 Lotus Biscoff biscuits
240g cream cheese
75g powdered sugar
1 tsp vanilla extract
235ml heavy whipping cream
75ml heavy whipping cream
1/2 cup smooth Lotus Biscoff spread
6 Lotus Biscoff biscuits
Method
1. Crush up 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin.
2. Melt the butter and mix into the crushed biscuits until a wet sand consistency is formed.
3. Pour this mixture into a lined 6" springform pan and pack tightly to form a base. Set aside into the fridge to harden.
4. Crush up another 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin. Set aside.
5. Mix together the cream cheese, sugar and vanilla extract in a large bowl with a spatula until well combined.
6. Pour in the 235ml of whipping cream and then beat with an electric whisk until soft peaks are formed.
7. Fold in the Lotus Biscoff biscuit crumbs until evenly distributed.
8. Take the chilled crust from the fridge and place the cheesecake mixture on top, spreading evenly to ensure it fills the pan completely with no empty spaces.
9. Smooth out the top of the cake with the back of a spoon and then refrigerate for a minimum of 6 hours.
10. Whip up the 75ml of whipping cream into soft peaks 5 minutes before yoy are ready to take the cake out from the fridge.
11. Place this cream into a piping bag fitted with a star tip.
12. Meanwhile, heat up the spread for around 30 seconds until it becomes runny. If it still isn't fully runny then mix it and heat it up at 10 second intervals until it becomes so.
13. Gently release the cake from the cake pan and pour over the biscoff spread evenly.
14. Pipe ~8 cream swirls using the whipped cream in the piping bag.
15. Decorare with the 6 Lotus Biscoff biscuits in between the cream swirls before refrigerating for one and a half hours before serving.
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