Lucy requested this cheesecake for her birthday and it really couldn’t be easier to make, so I thought I’d tell you the recipe. This made a large cheesecake (you’d probably get around 14 – 16 portions from it) and it only takes around 20 minutes to prepare.
Base:
- 400g Lotus Biscoff Biscuits (or the supermarket alternative – I used the Lidl Speculoos biscuits) – save two bicuits for decoration
- 200g Butter
Filling:
- 400g Cream Cheese (I used the Lidl Soft Cheese)
- 100g Caster Sugar
- 500ml Connacht Gold Cream
- A few drops of Vanilla essence
- Tablespoon of Biscoff Spread or topping
- Kinder Bueno Bars – as many as you like (Lidl’s version are cheaper)
For this you need an 12” loose bottom tin & a food mixer.
1. Crush the biscuits in the mixer (or by hand)
2. Melt the butter (I use a microwave – it takes around 20 seconds and will continue to melt when you take it out of the microwave. Give it a good stir to make sure it’s melted.
3. Add the biscuits to the butter and give them a good mix. Put them in your tin and pat it down.
4. Mix the Cream Cheese at a slow speed until softened.
5. Leave the mixer running and add the sugar & vanilla, gradually add the cream, increase the speed & continue whisking until stiff. Add in the biscoff topping and mix well. Break the Kinder Bueno bars up and add them in.
6. Spoon over the biscuit base & smooth out with spatula or a knife.
Refrigerate for two hours, or leave overnight. For the topping I piped on Biscoff Topping and added Kinder Bueno Bars and the remaining Biscoff Biscuits.
The only thing I’ll say is that I didn’t like how the Bueno bars went soggy in the cheesecake mix, but I’m a bit funny about food textures – so personally I would probably just used them for the topping. You can use the base cheesecake mixture for any flavouring, just add your favourite.
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