I have yet to meet someone who doesn't #love Lotus #biscoff spread. The biscuits alone have that delicious, rich caramel flavour that reminds you of sipping a coffee somewhere in Italy. I'm not sure whether it is just me that associates them with coffee but the pairing is fantastic! Just when you thought it couldn't get better they go and make a spread out of it! So you can now have #biscuits on toast, and if that's not living the dream I don't know what is!! This recipe is limited to those who can get hold of the spread but I have an alternative #cheesecake recipe (Cheese-d to meet you!) up on my blog for those of you who can't, and it is just as scrumptious (even if I do say so myself)!
The recipe itself is so easy to make, it's pretty much a one pot bake and the longest thing about the recipe is the cooling time. You can make this in advance if you are throwing a #dinnerparty or making it for an #occation as it keeps so well in the fridge. So a busy schedule is no excuse not to get stuck into this one! This recipe will make one large (9”) cheesecake, or you can split it into 2 smaller ones if you would prefer. It will also freeze really well (just do this before adding the cream on top).
I hope you enjoy this recipe as much as I did. Please feel free to leave comments and tag me in your social media posts. I love to hear/see how my recipes go down!
Happy baking. X
Lotus Cheesecake Serves: 16-18 Prep: 20min Baking time: 1h 15mins Cooling: 2 ½ hours-overnight Ingredients Cheesecake For the base: 190g Lotus Biscoff biscuits 100g butter 20g sugar
For the cheesecake: 850g cream cheese 150g caster/granulated sugar 115g icing sugar 20g plain flour 1 ½ tsp vanilla essence 250g crème fraiche
75 ml double cream
250 g lotus biscoff spread 3 eggs
For the ganache:
300 ml double cream
125 g lotus biscoff spread
125 g white chocolate
To top:
50 g dark or milk chocolate
200 ml double cream
A few lotus biscoff biscuits
Method 1. Preheat your oven to 160°C/320F. Put a small tray with water in the bottom of your oven to create a little steam. 2. Put your biscuits into a sandwich bag and crush into fine crumbs before mixing in the sugar. 3. Melt the butter in the microwave and add to the biscuit mix. 4. Line your cake tins with greaseproof paper and press down the biscuit mix to create a layer over the bottom of the tin. 5. Bake in the oven for 10min. 6. Whilst your base is baking, put all your ingredients (apart from the eggs) into a large mixing bowl and combine using the electric whisk. 7. Add your eggs and beat until just combined. At this stage I use a spatula to check I haven’t got any flour or sugar left at the bottom of the bowl or lumps in the mixture. 8. Pour the mixture into your cake tin. 9. Bake in the oven for 1hr 15 mins. 10. Turn the oven off and allow to cool in the oven for 1-1 ½ hours. Open the door slightly while cooling if you like a softer centre. If you prefer a firmer texture then leave shut while cooling. 11. Take out of the oven and cool completely at room temperature. The sides may be a little higher than the middle, don't worry, this is perfect. We want a slight 'bowl' shape to contain the ganache.
12. While your cheesecake cools break your white chocolate into small pieces and put in a bowl. Heat the double cream until just boiling and pour over the chocolate.
13. Add your biscuit spread and leave for a few minutes. Stir gently, trying not to create too many bubbles and combine into a smooth ganache.
14. Pour the ganache into the 'bowl' of the cheesecake, leaving a little aside to add to the cream at the end.
15. Let this set slightly.
16. Melt the milk or dark chocolate and, once the ganache has formed a skin, drizzle over the top using a fork.
17. Just before serving, whip some double cream together with the left over ganache, pipe around the edges, and crumble some biscoff biscuits over for a finishing touch.
Press the biscuit mixture into the tin and bake for 10 mins
Combine all the ingredients together, adding the eggs last and bake.
Pour the cream over the white chocolate and biscoff spread to make the ganache
Pour your ganache into the centre of the cheesecake, use a toothpick to burst any bubbles
Use a fork to drizzle chocolate over the top of the cheesecake
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