Biscoff Cheesecake

• salted butter↗120g g
• Lotus Biscoff biscuits250g g

  plus a few extra for garnish

• Lotus Biscoff smooth spread↗150g g

  plus extra for garnish

• soft cheese↗500g g
• heavy cream300ml ml
• icing sugar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Line the bottom of a 20 cm (removable) springform pan with parchment paper. Melt the butter in the microwave in 30‑second intervals. Meanwhile, crush the Biscoff biscuits in a food processor into coarse crumbs. Transfer to a bowl and mix with the melted butter until the mixture resembles wet sand.

2. 2

   Pour the mixture into the prepared pan, using a spoon to level and press it down. Keep it in the refrigerator while you prepare the filling.

3. 3

   Gently melt the Biscoff spread in a microwave‑safe bowl in short intervals, then let it cool slightly. Place the soft cheese in a large bowl and whisk with an electric whisk to soften. Add the cream, sift the icing sugar and add the Biscoff spread. Whisk on low speed for 2‑3 minutes until the mixture becomes thick and smooth.

4. 4

   Spread the mixture with a spoon over the chilled base, then smooth it with the back of the spoon. Chill for 4‑5 hours or leave overnight.

5. 5

   For garnish, melt a little Biscoff spread in the microwave as before and drizzle it over the top of the cheesecake, then sprinkle coarsely crushed biscuits.