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Salted Caramel Lotus Biscoff Cheesecake ( with a pinch of ASMR )
A buttery Lotus biscuit base, a creamy salted caramel cheesecake filling, topped with a layer of salted caramel sauce and a layer of melted Lotus Biscoff spread, surrounded by whole Lotus biscuits 🤤
It’s so creamy and packed with flavour and there’s no baking involved 🙌
All you need is:
Base & sides:
290g Lotus Biscuits, finely crushed
100g unsalted butter, melted
16.5 whole Lotus biscuits
Cheesecake:
300ml double cream, cold
500g cream cheese, room temp
120g thick salted caramel sauce (I used Sainsbury’s Taste the difference)
120g icing sugar
Topping:
150g thick salted caramel sauce (same as above)
120g Biscoff spread, melted
Tin: 8” springform
Enjoy!
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
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