Biscoff Cheesecake | Sundaebake

Biscoff Cheesecake

For the base

235g Lotus Biscoff biscuits, crushed
85g butter melted

For the filling

300ml cream
500g cream cheese
260g Lotus Biscoff spread
75g icing sugar

For the topping

The remaining 140g of the Lotus Biscoff spread jar

1. Preheat oven to 160°C. Line a 9 inch springform tin with baking paper.
2. Using a food processor crush the biscuits. Reserve 50g of biscuit crumbs for decorating the top of the cheesecake. Melt the butter and mix into the biscuit crumbs. Evenly spread into the base of the springform tin and press flat. Bake in oven for 9 minutes, then set aside to cool.
3. Whip the cream till stiff peaks form, set aside. In a new bowl mix together cream cheese, Lotus Biscoff spread, icing sugar until well combined and smooth.
4. Gently fold through the cream into the cream cheese mixture, until combined.Pour mixture into the springform tin and place into the refrigerate for 8 hours or overnight until set.
5. When cheese cake is set remove from tin and place on a serving plate.
6.Melt the remaining 140g Lotus Biscoff into a microwave safe bowl for 40 seconds to melt.
7. Pipe drips down the side of the cheesecake with the melted Lotus Biscoff spread and spread remaining over the top of the cheese cake.
8. Decorate with the remaining biscuit crumbs.

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Music
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037
Artist: http://incompetech.com/

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