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Biscoff cheesecake

Cheesecake based on Lotus Biscoff speculoos spread.Lotus Biscoff's speculoos spread is not only delicious on bread, toast, or croissant, but also wonderful to use in various recipes, such as in this cheesecake. This recipe serves about 12 people and takes 45 minutes, plus one night of waiting time.

Ingredients

250gLotus Biscoff Speculoos cookies
85gButter

300gCream cheese
50gPowdered sugar
300mlWhipped cream
220gLotus Biscoff Speculoos spread

12units.itemsLotus Biscoff Speculoos cookies
270gLotus Biscoff Speculoos spread

Preparation

  1. Grind the Biscoff cookies finely in a blender.
  2. Add the melted butter until combined.
  3. Line the baking tin with baking paper and fill it with the cookie mixture.
  4. Press firmly on the bottom and place in the refrigerator for 15 minutes.

  1. Mix the cream cheese with the powdered sugar in a bowl until it is a soft and airy mixture.
  2. Add the Biscoff speculoos spread, mix until fully combined.
  3. Mix the whipped cream into the mixture until firm.
  4. Spread a portion of the filling over the pie base, using a large spoon.

  1. Add a few small spoons of speculoos spread between the batter.
  2. Repeat these steps until the base is completely filled and the topping is nice and even.
  3. Create a marbled pattern in the cheesecake topping using a skewer.
  4. Let the cheesecake set in the refrigerator for at least 8 to 10 hours.
  5. Cut the cheesecake into squares and top with a Biscoff speculoos cookie.