How to Prepare Quick Biscoff cheesecake

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The ingredients needed to make Biscoff cheesecake:

1. Make ready For the base:-
2. Take 30 Lotus Biscoff biscuits
3. Make ready 85 gram unsalted melted butter
4. Make ready For the filling:-
5. Prepare 1 tub double cream (600 ml)
6. Get 160 gram cream cheese
7. Prepare 1 cup Lotus Biscoff spread
8. Make ready 75 gram icing sugar
9. Prepare Pinch salt
10. Make ready For the topping:-
11. Prepare 3/4 cup Lotus Biscoff spread

Instructions to make Biscoff cheesecake:

1. To make the base:- - Line the bottom of a 9inch springform pan with a greaseproof paper round. - Using a food processor, pulse the Lotus Biscoff biscuits into fine crumbs. Keep 3 tablespoon of crumbs aside for topping. - With the remaining crumbs add in the melted butter until combined. - Spread the crumb mixture to the prepared pan's bottom and press evenly.
2. To make the filling:- - In a bowl add the fresh cream and icing sugar and whip with electric whisk until soft peaks form. - In another bowl add salt, Lotus Biscoff spread and cream cheese and mix until well combined and very smooth. Cut and fold the whipped cream until mixed well. - Transfer on top of the base and spread into an even layer with a smooth surface. - Cover tightly with cling film wrap and refrigerate overnight.
3. Place the remaining Lotus Biscoff spread in a microwave-safe bowl. Microwave for about 40 seconds until it is melted. - Pour the Biscoff spread all over the surface. Spreading it out into a smooth even layer. - Sprinkle the sides of the cake with the reserved cookie crumb mixture. Refrigerate for further 15 minutes before serving. Pipe fresh cream if preferred.

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