Ingredients

The following ingredients have 8 Servings
  • 200 g Lotus Biscoff Biscuits (Speculoos Biscuits)
  • 75 g unsalted butter (melted)
  • 300 ml double cream
  • 340 g tub Original Philadelphia cream cheese
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 210 g jar Salted Caramel Spread

Instruction

  • Line a 20 cm (8 inch) round cake tin with greaseproof or baking paper (no need to grease).
  • Make the biscuits into fine crumbs by either placing in a blender or use the end of a rolling pin to bash in a bowl.
  • Add the melted butter and blend or mix in with a spoon until evenly distributed. (If using a blender, you’ll need to poke the biscuit crumb down with a wooden spoon at intervals as it tends to stick to the sides).
  • Tip crumb mix into the cake tin and pat down evenly with a rubber spatula then smooth it around the outer edge to give a crisp edge.
  • Place tin in the freezer (or fridge if you don’t have room) while you make the cheesecake topping.
  • Whisk the double cream with an electric whisk (or by hand) until it forms soft peaks (it’s so easy to overwhip double cream so only go this far, we don’t want stiff cream as it will get whisked more later).
  • Place cream in fridge.
  • Then whisk together the Philadelphia cream cheese, caster sugar and vanilla extract until thoroughly combined.
  • Next, add the cream and whisk in until just combined. Again, you don’t want to overdo this stage.
  • Place half of the mixture over the biscuit base and smooth out with a spatula.
  • Spoon over half of the salted caramel spread with a teaspoon in 6 evenly spaced mounds.
  • Using a metal skewer (or tip of a very small knife), swirl out each mound to spread the salted caramel (it’s good practice for what you’ll be doing on the top layer).
  • Add the rest of the cream cheese mixture and smooth over with a spatula.
  • Repeat the spooning on of the salted caramel spread (6 mounds) to use up the rest of the jar.
  • Finish off by making more swirls with a metal skewer to make a pretty pattern and fill the surface.
  • Chill the cheesecake in the fridge for at least 5 hrs or overnight.
  • Remove springform tin (see notes for tip) and slide onto a serving platter (the greaseproof paper can stay in place).