Lotus Biscoff Cheesecake

Ingredients

• 250 gms Lotus biscuits
• 80 gms butter
• 80 gms icing sugar
• 200 gms biscoff spread
• 400 gms cream cheese
• 2 tsp vanilla essenc
• 150 ml whipping cream
• 1 packet lotus biscuits for decoration

Steps

1. Prepare a springform cake mould by greasing it and lining it with butter paper, then set it aside.
2. Process 250 gms of biscuits into crumbs in a food processor, then mix in the melted butter. Reserve 2 spoons of this mixture for decoration and spread the rest over the butter paper in the cake mould. Refrigerate for 30 minutes.
3. Beat the Biscoff spread with the cream cheese until thoroughly blended. Whip the chilled, liquid whipping cream to soft peaks, then add the vanilla essence and icing sugar and whip again to stiff peaks. Refrigerate it for fifteen minutes. Fold 3/4 th of the whipped cream into the cheese mixture, combining it well.
4. Take the cake mould from the fridge and layer the cheese mixture over the cake base. Return it to the fridge for 30 minutes, then take it out again and spread some melted Biscoff spread over it. Sprinkle 2 spoons of crumbled biscuits on top.
5. Use the remaining cream to form rosettes on the cheesecake, and arrange some biscuits around them. Keep the cake refrigerated until it is time to eat.