My first guest blog! And it comes courtesy of this wonderful lady…
It is a bit of a joint effort as we both had a hand in it although I must admit, my role heavily leaned towards taste testing. I don’t always go for cheesecake but I have to say, this is a fantastic and easy recipe that tastes incredible. What are you waiting for? Make it now!
(Buttery) Biscuit Base:
– 300g Lotus/Biscoff Biscuits
– 150g Butter, melted
– 2x280g Philadelphia Cream Cheese – Full Fat
– 1 tsp vanilla bean extract
– 100g icing sugar
– 300ml Double Cream
– 250g Speculoos/Biscoff Cookie Butter
1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″ springform deep cake tin. Alternatively, if you’re like Lissi and you don’t own said springform tin, bung it into a shallow 8” cake tin and find that you have way too much filling and result to pouring the rest into shot glasses to chill. Dunk lotus biscuits into the remaining mix as a snack! Dare I say, I prefer the latter option. Shots of speculoos cheesecake on tap? Err, yes please! Anyway, for the amazing topping/shots/snacks, read on.
2) Mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until it’s thick and holds itself completely. You may find this easier with an electric whisk.
3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
4) Remove from the tin and decorate how you like, Lissi sprinkled hers with crushed lotus biscuits, and grated white chocolate. Good shout.
5) Store in the fridge – will last 4 days in the fridge, covered… if your will power lasts that long.