Indulge in Divine Delights: Irresistible Lotus Biscoff Cheesecake Recipes for Dessert Lovers !

INGREDIENTS

300 gm Biscoff biscuits
100 gm unsalted butter, melted 450 gm Mascoporne cheese
75 gm icing sugar
250 gm smooth Biscoff spread 1/2 tsp vanilla extract
270 ml double cream

FOR THE TOPPING:

150 gm smooth Biscoff spread (melted and slightly cooled)

METHOD

1. Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs.
2. Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until it resembles wet sand.
3. Spread the biscuit and butter mixture into the base in a square shape tray.
4. Smooth it out into an even layer, compacting it down with the back of a spoon.
5. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.
6. Add the cheese, icing sugar, Biscoff spread and vanilla extract to a large mixing bowl and beat with an electric hand whisk until well combined.
7. In a separate bowl, whip the cream until it forms stiff peaks.
8. Fold the whipped cream into the other filling ingredients until combined.
9. Layer the mixture on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with an offset spatula and then bang it once or twice down on the benchtop to get rid of any air bubbles.
10. Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
11. Remove the cheesecake from the tray.
12. Cut into the shape of the biscuit.
13. Take two biscuits and apply some spread.
14. Place cheesecake between two biscuits like a sandwich.
15. Take a serving plate and pour some mixture which is made with cream and spread.
16. Drizzled some crumbs and spread.
17. Garnish with edible flowers, and chocolate rounds and serve.

RECIPE BY: CHEF VINAYAK PATIL, CORPORATE CHEF, BUTTERFLY HIGH