Somehow the strangeness of 2020 compelled me to believe that Easter Saturday, one of the hottest days of the year, was the perfect time to serve this rather decadent and rather temperature sensitive cheesecake.
It quickly began to melt, but thankfully it’s so delicious that it was quickly devoured too. I’ve made this delicious offering for Christmas and birthday parties, without the spring flowers and mini eggs – but I think this pastel decoration is the prettiest way to go.
Now then, this ingredients list is not for the faint-hearted! I must stress that this is most definitely not an every day desert, but should be a rare treat.
You will need
280g Lotus biscuits
140g unsalted butter
3 heaped tablespoons Biscoff spread
550ml double cream
140g icing sugar
560g (2 tubs) full fat cream cheese
Juice of half a lemon
Mini eggs and edible flowers to decorate
Method
*You’ll need a 23 or 25cm spring form cake tin
- To be on the safe side, line the bottom of the cake tin
- Melt the butter
- Crush the biscuits by placing them in a sandwich bag and bashing with a rolling pin
- Combine the crushed biscuits and butter and then push into the the bottom of the cake tin. Place in the fridge while you work on the topping
- Whip the cream until it forms soft peaks
- In another bowl combine the lemon juice cream cheese, using sugar and Biscoff. Whisk until smooth
- Fold the cream into the cheese mixture
- Spoon the whipped cheese mixture onto the biscuit base
- Refrigerate for at least an hour to firm up
- Run a pallette knife around the edge of the cheesecake and release from the cake tin
- Decorate with mini-eggs and flowers
- Refrigerate until just before you’re ready to serve
I’d like to apologise in advance for how ridiculously good this cheesecake is. It’s quite addictive!
Love Rachel ❤️
