Cheesecake Heaven

  • 16 Oct - 22 Oct, 2021
  • Mag The Weekly
  • Cookery


For the crust:

· 120 g crushed digestive biscuits

· 120 g crushed biscoff biscuits

· 135 g melted butter

· ½ teaspoon cinnamon powder

For the cheesecake:

· 900 g cream cheese

· 1½ cup white sugar

· ¾ cup milk

· 4 eggs

· 1 cup sour cream

· 1 tablespoon vanilla extract

· ¼ cup all purpose flour

For the topping:

· ½ lotus biscoff spread

· Lotus biscoff biscuits for topping


For the crust: In a mixing bowl, combine crushed biscuits, the melted butter, and cinnamon until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased spring form pan. Use the base of a measuring cup and press it on to the crumb mixture into the pan to pack the crumbs tightly down. Let the crust chill in the fridge. For the cheesecake: Preheat the oven to 180°C. Preferably using a stand mixer, combine the cream cheese with the sugar in a bowl and mix until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake for one hour, then turn off the oven and leave the cheesecake inside until completely cooled. Store the cheesecake in fridge after this time period is over until chilled. Garnish the top with extra lotus biscuits if desired, then place back in the fridge just until the lotus spread has set. Serve cold.