Monday, 30 March 2015

Lotus/biscoff cheesecake

If you've not heard of biscoff, well where have you been?

Those yummy biscuits have been turned into a delicious spread which you can do all sorts of amazing things with. My personal favourite is just to lick it off a spoon however. But it's birthday time and I decided a biscoff cheesecake was the way to go for a birthday buffet sweet treat.

There's a few different recipes around and I adapted a baked version to the recipe that follows. If you don't like biscoff there's something wrong with you. If you do then you will LOVE this cheesecake.

125g biscoff biscuits
50g butter 
500g full fat cream cheese
110g biscoff spread 
105g caster sugar 
2 eggs 

First you'll need to line the base of an 8" loose bottomed tin then wrap foil round the bottom and up the sides of the outside of the tin. Whizz up the biscuits in a food processor until fine and melt the butter. Add the butter to the biscuits and press into the bottom of the tin. Pop this in the fridge. You can do this up to a day in advance.

Preheat the oven to 150c and boil the kettle.

In a bowl, gently beat together the cream cheese, sugar, biscoff spread and eggs. Be careful as you go but it will all come together. 

Pop the tin into a large baking tray and pour in the cheesecake mix. Put into the oven. With the oven door open, carefully fill the baking tray 2/3rds full with hot water.

Bake the cheesecake for 40-45 minutes. It should still have a gentle wobble in the middle. If it's too wobbly, keep cooking. 

Leave to cool in the tin then chill overnight in the fridge.

One thing I meant to do was crumble more biscuits over the top for an extra Biscoff treat. You could also bake bits of biscuit in the cheesecake mix.

Slice and demolish. And try to resist a second, third or fourth slice 

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