Baked white chocolate and Biscoff cheesecake!
Calling all Biscoff lovers...this cheesecake is for you! Indulgent, creamy and down right delicious. What more could you want in a cheesecake?!
250g Lotus Biscoff biscuits.
70g unsalted melted butter.
250g full fat cream cheese - room temperature.
100g granulated sugar.
2 tbsp all purpose flour.
150ml double cream - room temperature.
100g white chocolate, melted.
1 tsp vanilla extract.
2 medium eggs - room temperature.
4 tbsp melted lotus biscoff spread.
Crushed Lotus biscuits.
White chocolate to drizzle on top.
In a food blender, blitz the 250g of biscuits until a fine crumb.
Melt the 70g of butter in the microwave using 30 second intervals. Pour the butter in the blender and blitz the biscuit crumbs again until it becomes a wet sand consistency.
Pour the biscuit base into a lined and greased 9 inch springform pan.
Cook in the oven for 10 minutes (160 degrees fan).
Take out of the oven when cooked and allow to cool.
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.
Mix in the plain flour.
Add in the eggs, one at a time.
Melt the white chocolate in the microwave in 30 second intervals, making sure to stir in between to ensure it doesn’t burn. Allow to cool and then add it to the cheesecake mix.
Make a water bath. Put the springform pan inside another pan to stop water from touching the biscuit base.
Place the pan inside a large tray and fill with hot water. I usually put in enough water so that it reaches half way up the pan.
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 cooked, turn the oven off and leave the door closed. Leave the cheesecake in the oven for an additional 15 minutes.
After the 15 minutes are up, crack open the oven door and leave the cheesecake a further 10 minutes. (Allowing the cheesecake to cool slowly prevents cracking).
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.
before placing it in the fridge.
Leave the cheesecake in the fridge for up to 6 hours or overnight to ensure it’s properly set.
Once set, melt 20g of white chocolate and either using a spoon or a piping bag, drizzle the white chocolate on top. I used a spoon because I like the ‘messy’ look.
Crush 2 lotus biscuits and sprinkle the crumbs around the edge of the cheesecake.