Ingredients
250 g Lotus Biscoff biscuits, crushed
100 g unsalted butter, melted
450 g cream cheese, softened
100 g powdered sugar
1 teaspoon vanilla extract
250 ml heavy cream, chilled
200 g Biscoff spread
150 g Biscoff spread, melted
Crushed Biscoff biscuits, for garnish
Preparation
Mix the crushed Biscoff biscuits with the melted butter until well combined.
Press the mixture firmly into the base of a 20 cm (8-inch) springform pan.
Refrigerate for at least 30 minutes to set.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, then mix until combined.
Fold in the Biscoff spread and mix until smooth.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon the filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 6 hours or overnight until fully set.
Melt the Biscoff spread gently until pourable.
Spread it evenly over the chilled cheesecake.
Garnish with crushed Biscoff biscuits.
Carefully remove the cheesecake from the pan.
Slice and serve chilled.
Serving suggestions
Serve alongside fresh strawberries, raspberries, or sliced bananas.
Enjoy with a hot cup of coffee, cappuccino, or chai tea.
