Lotus Cheese Cake

WHY YOU’LL LOVE THIS BISCOFF CHEESECAKE RECIPE

⭐️ Simple ingredients + super easy method = great for beginners

⭐️ A show stopping impressive dessert

⭐️ Make ahead for convenience

BISCOFF CHEESECAKE INGREDIENTS

For the base:

• Biscoff biscuits – We’re going to crush these up
• Unsalted butter – Melt this quickly in a mug in the microwave

For the cheesecake filling:

• Double cream – See tips below on the required whipping consistency
• Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine.
• Biscoff spread – OBVIOUSLY!

For the topping:

• Biscoff spread – This will be very slightly melted
• Biscoff biscuits – Again, to be crushed

TIPS FOR SUCCESS:

• Whip it good.  A perfectly prepared whipped cream is essential to the success of this recipe.  Before you begin, make sure the whipping cream is super cold.  Room temperature cream won’t whip properly.  Get all your equipment cold too!  Chill the bowl and whisk attachment as long as you can in the fridge before using.  As soon as the cream starts forming soft peaks, stop the mixer and finish whipping by hand until you achieve stiff peaks.  This lowers the chances of over-whipping the cream.  Over-whipped cream, will split and curdle and basically turn into butter, so be careful not do that, or you’ll need to start over.
• Fold gently. When folding the whipped cream into the cream cheese mixture, take your time to do it gently, so as to not deflate all the air bubbles that gives the cheesecake its distinctive airy texture.
• Only full-fat cream cheese will do.  Now’s not the time to cut on the fat.  This is a decadent treat that’s meant to be enjoyed in small quantities on special occasions.  So splurge on full fat variety of cream cheese, as lower fat simply won’t give you the same results.
• Freeze briefly.  Before topping it with the melted spread, pop the cheesecake (still in the pan) in the freezer for about 30 minutes. Since this cheesecake is on the soft (but sturdy) side, a super cold cake will be less likely to soften up as you add the warm topping.  It also makes slicing neatly a breeze.