How to make Biscoff Cheesecake
For the base:
Biscoff biscuits – We’re going to crush these up.
Unsalted butter – Melt this quickly in a mug in the microwave.

For the cheesecake filling:
Double cream – See tips below on the required whipping consistency.
Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine.
Biscoff spread – OBVIOUSLY!

For the topping:
Biscoff spread – This will be very slightly melted.
Biscoff biscuits – Again, to be crushed.

1. Mix together the crushed biscuits and melted butter. Press the mixture into a tin and pop into the fridge to chill.
2. Whisk the cream cheese, double cream and Biscoff spread together until very thick.
3. Add the mixture to the base that’s been in the fridge.
4. When almost ready to serve, melt the Lotus Biscoff spread gently in a pan or microwave. While still warm, pour over the cheesecake and smooth evenly. Crumble remaining biscuit over.

Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).

Step 1: You’re going to start by melting the butter. The butter shouldn’t be sizzling hot. If you’re not sure how hot is too hot, you’ll want it about 90% melted, and then you’ll whisk it until it finishes melting.
Step 2: Once the butter has melted, whisk in the sugars until well-combined.
Step 3: Mix in the vanilla extract and the egg.
Step 4: Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Step 5: Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
Step 6: Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes. Slightly under-baking the cookies helps to keep them soft.

Unlucky, that was a nice run.

stinky

ILY