Ingredients:
For the Base:
80g Pure sunflower spread, melted
300g Lotus biscuits, crushed to a fine crumb*
For the filling:
450ml Plantlea Double cream
450g Violife cream cheese
150g Icing sugar
230g Lotus biscuits, crushed to fine a crumb*
To decorate:
1-2 tbsp of Lotus biscoff spread (optional)
A few lotus biscuits (optional)
*A lil tip before getting into this bad boy of a recipe - I found that crushing the lotus biscuits in a food processor was the easiest way to get them to a crumb-like consistency.
Method:
1. Grease and line a springform cake tin (I used a 20cm one).
2. Mix together the crushed lotus biscuits and melted pure spread. Press the mixture into the lined springform cake tin.
3. Place in the fridge
4. Meanwhile, whip up the double cream until stiff peaks form (I used a handheld electric whisk).
5. In a separate bowl cream together the icing sugar and violife cream cheese and then add this to the whipped cream.
6. Whisk again, until stiff peaks form.
7. Fold through the crushed lotus biscuits.
8. Remove the cheesecake base from the fridge and spoon the creamy mixture on top. Press the mixture down, using a palette knife, and run the knife over the top to smooth it out.
9. Place in the freezer for at least two hours before transferring to the fridge.
10. Melt the biscoff spread.
11. Remove the cheesecake from the tin.
12. Drizzle the melted spread over the cheesecake and decorate with any left over lotus biscuits.
13. ENJOYYY