Baked Lotus Biscoff Cheesecake Slice (Speculoos Cheesecake)

Ingredients

• 400 g Speculoos Cookies
• 140 g Butter
• 750 g cream cheese, at room temperature
• 1/4 c Biscoff (for the filling) + 1/3 c Biscoff (for the dollops on top)
• 2 large eggs
• 1/3 c golden castor sugar
• 1 1/2 tsp vanilla extract
• pinch sea salt flakes

Instructions

1. 1

   Preheat oven to 160 degrees Celcius.

2. 2

   Grease and line a 30cm x 14cm slice pan with parchment paper

3. 3

   Melt the butter and pop it aside

4. 4

   In a food processor, pulse the speculoos cookies until you get a fine crumb. Add the melted butter and mix to combine. Press the crumb tightly into the bottom of the lined baking pan. Bake for 12 minutes. Remove from the oven and set aside.

5. 5

   In a medium mixing bowl, with an electric mixer, beat the cream cheese on medium speed until it’s smooth. Add the Biscoff and mix through. Scrape down the bowl and beaters.

6. 6

   Add one egg at a time beating until just incorporated. Add the sugar, vanilla & salt. Again, beat until fully incorporated and the mixture is glossy and smooth.

7. 7

   Pour the cream cheese mixture over the speculoos crust and smooth over the top.

8. 8

   Dot teaspoon size dollops of the addition Biscoff randomly over the top of the filling. Using a skewer, create patterns in the filling by pulling the skewer from the center of each Biscoff dollop out into the filling.

9. 9

   Pop into the preheated oven for 25 minutes

10. 10

    Remove from the oven and leave to cool.

11. 11

    Pop in the fridge for 6+ hours or ideally overnight before serving.