Biscoff Cheesecake

Ingredients

• 2 cups Lotus Biscoff Biscuits (1 packet)
• 1 stick butter ((1 stick = 115 grams))
• 24 ounces cream cheese ((*Note 1))
• 1/2 cup white granulated sugar ((caster sugar))
• 2 tablespoons lemon juice ((fresh or bottled))
• 2 teaspoons vanilla extract
• 1 cup Biscoff Spread
• 1 cup cream ((cold, heavy or whipping cream*Note 2))
• 1/3 cup icing sugar ((powdered sugar or confectioners sugar))
• 1/2 cup Biscoff Spread ((melted))
• 4 Lotus Biscoff biscuits ((roughly crushed))

Instructions

1. 1

   Allow the cream cheese to come to room temperature. This allows the cream cheese to be beaten into a nice smooth base for the dessert.

2. 2

   Melt the butter and allow to cool.

3. 3

   Crush or process the biscoff biscuits in a food processor until you have mostly fine crumbs. Add the melted butter, and stir together until all the crumbs are coated.

4. 4

   Pour the cookie crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan with tall sides. (*Note 3)

5. 5

   Using the back of a spoon press the crumbs about an inch up the side of the pan. Then press the rest of the biscuit crumbs into the bottom of the pan. Use the bottom of a measuring cup to press the crumbs into the bottom of the pan. (*Note 4)

6. 6

   Place the biscuit base into the fridge for at least 30 minutes, allowing the butter to set up.

7. 7

   In a large mixing bowl (the bowl of a stand mixer), place the room-temperature cream cheese, vanilla extract, lemon juice, granulated sugar, and Biscoff Spread. Beat on a medium speed (with the paddle attachment) until all the ingredients are combined and smooth. This will take 3-5 minutes. Scrape down the sides of the bowl regularly, even if using a hand mixer.

8. 8

   In a separate bowl, whip the heavy cream to soft peaks (this can be done by hand or with an electric mixer). Sift in the icing sugar or powdered sugar and then beat to stiff peaks.

9. 9

   Add the whipped cream to the cream cheese mixture. Fold the whipped cream into the cream cheese using a large metal spoon or a rubber spatula.

10. 10

    Spoon the cheesecake batter into the prepared crust. Smooth into the crust. Refrigerate for at least 6-8 hours but preferably overnight.

11. 11

    Melt the Biscoff spread in the microwave in 15-second increments. Then pour over the top of the chilled cheesecake and spread to the edges with an offset spatula or the back of a spoon. Crush 4-5 Biscoff biscuits and sprinkle around the edges for decoration. Allow the spread to set in the fridge for 30 minutes.

12. 12

    Before popping the Biscoff cheesecake out of the springform pan, I like to gently heat the sides and bottom with a Chef's torch, or a warm cloth. Slowly release the sides of the pan. If you haven't used baking paper on the bottom of your pan, work slowly around the edge to release the bottom and lift it off using two large spatulas. Or serve the cheesecake directly don't the pan's base.

13. 13

    Use a sharp clean knife to slice your cheesecake. I like to clean my knife off between slices to get those sharp clean slices.