Brandon's Lotus Biscoff No Bake Cheesecake

Author: Brandon McMurtrie

Ingredients for Brandon's Lotus Biscoff No Bake Cheesecake:

• Lotus Biscoff biscuits
• Lotus Biscoff spread
• Philadelphia cream cheese
• Heavy cream
• Butter
• Icing sugar

Measurements for Brandon's Lotus Biscoff No Bake Cheesecake:

• 300g of Lotus Biscoff biscuits
• 1 jar of Lotus Biscoff spread
• 500g of Philadelphia cream cheese
• 100g of Butter
• 100g of Icing sugar
• 500ml of Heavy cream
  

Steps for Brandon's Lotus Biscoff No Bake Cheesecake:

1. Crush or blend the 300 g of Lotus Biscoff biscuits and set aside 50 g of the crushed biscuits.
2. Melt 100 g of butter and mix it with 250 g of the crushed biscuits to form the base.
3. Line the base of a cake pan with parchment paper.
4. Press the biscuit–butter mixture firmly and evenly into the pan, leveling the surface.
5. Refrigerate the base to cool and set.
6. In a bowl, use an electric mixer to soften 500 g of cream cheese.
7. Add 100 g of icing sugar, half of the jar of Lotus Biscoff spread, and half of the 50 g of reserved crushed biscuits. Mix until smooth and even.
8. In another bowl, whip 350 ml of heavy cream with an electric mixer until stiff peaks form.
9. Fold the whipped cream into the cream cheese mixture using a spoon or spatula until fully combined.
10. Scoop the filling into the chilled cake pan and level the top evenly.
11. Refrigerate the cheesecake overnight to set.
12. A few hours before serving, heat the remaining 150 ml of heavy cream until hot but not boiling.
13. Pour the hot cream into the remaining half jar of Lotus Biscoff spread and stir until a runny sauce forms.
14. Pour the sauce over the top of the cheesecake to create a glaze.
15. Sprinkle the remaining crushed biscuits around the edge of the cake.
16. Refrigerate for a couple of hours to cool and set the glaze.
17. Once set, slice and serve.
    

Extra Tips for Cheesecake Success:

1. Ensure your cream is whipped stiff so that the cheesecake holds its shape and is not runny.
2. Run a knife around the edge of the cake pan before removing the sides to retain the shape.
3. Make it a day in advance so that the mixture has enough time to set properly.
4. Lastly don't invite too many people because you aren't going to want to share :)