Ingredients:

  • 250 g (9 oz) Lotus Biscoff Biscuits (for the base)
  • 75 g (5 tbsp) Unsalted Butter, melted (plus extra for greasing)
  • 600 g (20 oz) Full-Fat Cream Cheese, softened to room temperature
  • 120 g (1 cup) Icing Sugar (Confectioners' Sugar), sifted
  • 250 g (1 cup) Smooth Biscoff Spread, divided (125g for filling, 125g for topping)
  • 360 ml (1 1/2 cups) Double Cream (Heavy Cream), very cold
  • 8-10 Whole Biscoff Biscuits (for decorative garnish)

Instructions:

  1. Lightly grease a 20 cm (8-inch) springform tin and line the base with parchment paper. Crush the 250g Biscoff biscuits in a food processor until fine crumbs. Pour the melted butter over the crumbs and mix until combined. Press the crumb mixture firmly across the bottom and slightly up the sides of the prepared tin. Chill the base in the refrigerator for at least 30 minutes to set firm.
  2. Gently melt 125g of the Biscoff spread until liquid and set aside to cool slightly. Using an electric mixer, beat the room-temperature cream cheese until smooth. Gradually beat in the sifted icing sugar until the mixture is fluffy. Gently fold the slightly cooled, melted Biscoff spread into the cream cheese mixture using a spatula.
  3. In a separate, chilled bowl, whisk the very cold double cream until stiff peaks form. Crucially, do not over-whisk. Gently fold the whipped cream into the cream cheese mixture in three stages until just combined. Be careful not to overmix, as this will deflate the filling.
  4. Spoon the filling mixture over the chilled biscuit base and smooth the top surface evenly. Return the cheesecake to the refrigerator and chill for a minimum of 6 hours, or ideally overnight, until fully firm and set.
  5. Just before serving, melt the remaining 125g Biscoff spread until smooth and drizzleable. Drizzle the topping over the cheesecake. Decorate the edges or center with whole Biscoff biscuits. Carefully release the springform tin and slice using a hot, dry knife for clean cuts.