Salted Caramel Lotus Biscoff Cheesecake

Ingredients

• 290 g Lotus Biscoff biscuits, finely crushed, for the base
• 100 g unsalted butter, melted
• 16 1/2 whole Lotus Biscoff biscuits, for the border
• 300 ml cold double cream
• 500 g full-fat cream cheese, at room temperature
• 120 g thick salted caramel sauce, for the filling
• 120 g icing sugar
• 150 g thick salted caramel sauce, for the topping
• 120 g smooth Biscoff spread, gently melted

Method

1. Line the base of a 20 cm springform cake tin with a circle of baking parchment.
2. Crush 290 g Biscoff biscuits into fine crumbs using a food processor, or place them in a sealed food bag and crush them with a rolling pin.
3. Mix the biscuit crumbs with the melted butter until evenly coated.
4. Stand the 17 1/2 whole Biscoff biscuits upright around the inside edge of the tin, with the patterned sides facing outwards.
5. Carefully add the crumb mixture without disturbing the upright biscuits. Press it firmly and evenly across the base, then refrigerate while preparing the filling.
6. Whisk the cold double cream in a large bowl until it forms soft peaks. Stop before it becomes stiff or grainy.
7. In a separate bowl, briefly beat the cream cheese, 120 g salted caramel sauce and icing sugar until smooth. Do not overmix, as this can loosen the filling.
8. Gently fold the whipped cream into the cream-cheese mixture in two or three additions until evenly combined.
9. Spoon the filling over the chilled base and carefully spread it to the edge so that it supports the upright biscuits. Smooth the surface.
10. Spread 150 g thick salted caramel sauce evenly over the cheesecake filling.
11. Warm the Biscoff spread only until fluid, not hot. Pour it over the caramel and gently smooth it into an even layer.
12. Refrigerate the cheesecake for at least 6 hours, preferably overnight, until completely firm.
13. Release the springform tin carefully, transfer the cheesecake to a serving plate and cut it into approximately 17 slices.