My boyfriend's colleague came up with the idea of a Lotus Biscuit Cheesecake to feature on my blog, little did he know that I had already seen a recipe for this exact cheesecake floating around on Pinterest!
Jane's Patisserie is known for her no-bake cheesecakes that feature biscuits and chocolate found in UK supermarkets, so I thought her site would be a great source of inspiration. This recipe is super easy and very delicious, so its really worth giving it a go.
Ingredients:
Biscuit Base:
- 300g Lotus / Biscoff biscuits
- 150g Unsalted butter, melted
Cheesecake Filling:
- 500g Full fat cream cheese
- 1Tsp vanilla bean extract
- 100g icing sugar
- 300ml Double cream
- 250g Biscoff Spread (smooth or crunchy)
Decoration:
- 150ml Double cream
- 2tbsp Icing sugar
- Biscoff spread (remnants in the jar)
- Lotus Biscuits
- (Optional) Dried flower petals
Method:
1) Crush the biscuits until they resemble a fine crumb. Mix in the melted butter and press the biscuit mixture firmly into an 8" / 20cm Deep Springform Tin. Place in the fridge while you complete the next step.
TIP: Place the biscuits in a sandwich bag and smash them into pieces with a rolling pin. This creates much less mess than crushing them open in a bowl. Alternatively, you can use a food processor.
2) With an electric whisk, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth. Next, mix in the double cream until the mixture is very thick and holds its shape. (No need to pre-whisk the double cream, adding it to the cold cream cheese mixture is enough to thicken it up quickly!).
3) Spread the mixture evenly over the biscuit base ensuring that you are pressing down firmly to avoid air bubbles. Place in the fridge to chill for at least 5-6 hours, but preferably overnight.
4) Remove from the tin and decorate: Use the remnants of the Biscoff spread in a jar, placed it in a bowl and heated it in a microwave. Pipe this mixture in lines over the cheesecake.
5) Following this, crush 2 or 3 Lotus biscuits (or however many you like) and sprinkle it around the outside edge of the cheesecake.
6) Whisk together the icing sugar and double cream and pipe rosettes onto the cake around the outside edge, on top of the crumbled biscuits.
7) Finish off the cheesecake by placing the Lotus biscuits in between the cream rosettes (ensure that the Lotus branding is the correct way up).
Optional: for a touch of colour, sprinkle some dried flower petals in the middle of the cheesecake.
This cheesecake will last up to a week in the fridge if covered.