03 Nov

Prepared by : Nancy Samy Ezz Eldin - Year 5&6 Pod teacher

Duration of Preparation: 50 min 


250 g packet lotus biscuit
150 g unsalted butter
500 g cheese cream
Pinch of salt
1 tbs. Vanilla extract
100 g Lotus biscoff spread
150 g icing sugar
300 ml double cream


Lightly grease the base and sides of a 20.5 round springform tin then take a sheet of baking  parchment and lay it over the base of the tin
Whiz the biscuits in a food processor until finely ground . Drizzle in the melted butter and pulse until combined .Tip the biscuit mixture into the base of the tin and press smoothly down with the back of a spoon . Put into the fridge to chill
Make filling. Using an electric whisk , beat together the cream cheese and icing sugar until smooth ,then beat in the double cream and vanilla until mixture is thick
Spoon half the cream mixture into the tin,then dollop over teaspoonfuls of biscoff spread . Tip the remaining cream cheese mixture over the top and spread to cover it . Then chill it for at least 6 hrs or overnight
When ready to serve ,make the topping . Put biscoff spread in a small heatproof bowl and microwave it for 30 sec . Crush the biscuits using the end of a rolling pin
Remove cheesecake from tin .Drizzle half of the spread over the top ,then scatter the biscuits on top  Drizzle over the remaining spread . Serve in slices 

Bon appetit