Jessica’s Delicacies
Jun 5, 20202 min
250g full fat cream cheese - room temperature.
150ml double cream - room temperature.
2 medium eggs - room temperature.
4 tbsp melted lotus biscoff spread.
White chocolate to drizzle on top.
In a food blender, blitz the 250g of biscuits until a fine crumb.
Pour the biscuit base into a lined and greased 9 inch springform pan.
Turn the oven down to 145 degrees. Move onto making the cream cheese base.
Mix together the cream cheese and sugar until well combined and smooth.
Add in the double cream and vanilla extract. Mix to combine.
Pour the cheesecake filling into the springform pan and carefully place the cheesecake in the oven.
Cook for 45 minutes or until the cheesecake no longer wobbles when you shake it.
Once the 10 minutes are up place the cheesecake on the side to cool for another 10 minutes.
Melt the 4 tbsp of smooth lotus biscoff spread in the microwave.
Pour the spread on top of the cheesecake and smooth with a spoon/spatula so that it’s even.
Leave the cheesecake in the fridge for up to 6 hours or overnight to ensure it’s properly set.
Crush 2 lotus biscuits and sprinkle the crumbs around the edge of the cheesecake.