BISCOFF. COFFEE. CHEESECAKE.
Three of my favourite things – all coming together to make this delicious dessert.
Surprised it’s taken me so long to mash together all three!
But what a delight it turned out.
Crunchy, buttery biscuit base, topped with luscious, creamy coffee cheesecake with random pockets of biscoff, topped with an even layer of lotus spread, finished with swirls of whipped cream.
It’s really quick to throw together – and as far as baking goes, fuss-free – mostly just whisking and mixing. Oh, and it doesn’t require baking either.
Beautiful, delicious and easy.
- 5g instant coffee
- 50ml water, boiling
- 175g (22) lotus biscoff biscuits, crushed into crumbs
- 85g unsalted butter, melted
- 340g cream cheese
- 250ml double cream
- 75g icing sugar, sifted
- 75g biscoff spread
- 100g biscoff spread, warmed in the microwave (15-20 seconds)
- 100ml double cream, soft whipped
- Lotus biscuits
- Coffee beans
- Add the instant coffee and water to a mug, stir to combine and set aside. Allow to cool to room temperature.
- Combine the biscoff biscuit crumbles with the butter then mix well to combine before using the mixture to line the bottom of a loose bottomed 8-inch baking tin.
- Add the cream cheese to a large bowl and whisk before adding the cooled coffee, double cream and icing sugar. Whisk till whipped – you want it nice and thick, but be careful not to overwhip it or the cream will split.
- Add the biscoff spread, teaspoon by teaspoon, then use your spatula to swirl it through the cheesecake mix to create pockets of biscoff. Don’t over mix or it’ll all just be homogenous!
- Spread the cream cheese mix over the biscuit base then cover and place in the fridge overnight to set.
- To decorate – smooth over the biscoff spread and gently push over the edges randomly to create drips. Then, pipe swirls of cream before topping with biscuits and coffee beans.