If you haven’t heard of Lotus Biscoff spread yet, then where have you been? From the same creators of the yummy caramel biscuit often served with coffee, you can also buy a jar of delicious caramel spread. Be warned it is addictive! It can be found in most supermarkets and I even spotted it in Poundland recently.
Biscoff spread is amazing on crumpets, over vanilla ice-cream or as you will see turned into cheesecake. I created this dessert as my offering at a recent dinner party, but I know it will be a firm favourite going forward.
What you will Need
166g Lotus Biscuits ( roughly 14)
25g Unsalted Butter
200g Soft Cheese
500g Mascarpone Cheese
1tsp Vanilla Extract
3tbs Icing Sugar
3tbs Biscoff Spread
How to Make
Take your Biscoff biscuits and put them into a zip food bag, give them a good bash with a rolling pin until they resemble crumbs. Put two teaspoons of the crumbs to one side for later.
Add 25g of unsalted butter into a pan and melt gently on the hob, once melted, stir in the crushed biscuit and mix to combine. Spoon the mixture into 4 pots or tumblers, pat it down but don’t pack it down too tight. Pop in the fridge while you make the next part of the cheesecake.
In a mixing bowl combine the soft cheese, mascarpone, vanilla extract, icing sugar & 1 tablespoon of Biscoff spread. Whisk until combined and smooth and set aside.
Pop the remaining 2 tablespoons of Biscoff spread into a microwaveable bowl and heat in the microwave for 30 seconds, stirring half way through. Don’t be tempted to spoon this straight into your mouth as it will be really hot!
Take your tumblers out the fridge, the biscuit base should be loosely set, spoon a layer of cheesecake mixture on top of the biscuit base and smooth out with the back of a teaspoon.
Add a layer of the melted Biscoff sauce, then another layer of cheesecake mixture followed by a final drizzle of Biscoff sauce.
Sprinkle the top of your cheesecakes with the biscuit crumbs you put to one side. For a finishing touch you can add half a lotus biscuit to the top of each cheesecake.
I love the balance between the thick and creamy cheesecake mixture with the combination of the crunchy base plus the delicious sweet caramel flavour of the Biscoff sauce.
I hope you enjoy this Biscoff cheesecake recipe, and there aren’t too many fights over who gets to lick the bowl. These cheesecakes are perfect for a dinner party and can be make the day before, then kept in the fridge.