BISCOFF CHEESECAKE

Step 1

1. In a food processor, add digestive and lotus biscuits. Blitz it to fine crumbs. Add melted butter in crumbs and mix well.

Step 2

1. Add the base in individual or one springs form pan. I used individual cake rings. Fill 1/8 of crumbs and use back of glass to smooth it out into an even layer. Put in refrigerator for 20 minutes whilst you prepare the cheesecake filling

Step 3

1. In a bowl, add cold double cream and whip the cream until it forms stiff peaks. Keep in refrigerator until use later. In a separate bowl add room temperature cream cheese, mascarpone cheese and beat with electric hand mixer until smooth

Step 4

1. Add condensed milk and lotus biscoff spread , mix until well combined. Fold the whipped cream into cream cheese mixture until combined.

Step 5

1. Bloom the gelatine by combining gelatine and water. Let it stand for 5 minutes. Once bloomed, microwave it for 20 seconds.

Step 6

1. Temper the gelatine before adding in batter. Add the scoop of batter and mix. Pour this in cream cheese batter and whisk it well. Give it a last good mix and it's ready to add in tins.

Step 7

1. Take out the base tray and add batter evenly.Fill all and tap to smooth it out to get rid of any air bubbles. Put in the fridge for a minimum for 6-8 hours but preferably overnight.

Step 8

1. Next day add lotus biscoff spread in microwaveable bowl and heat it for a minute or until runny consistency. Pour on individual cheesecakes and set for 30 minutes.

Step 9

1. Freezer for an hour to take out easily. Place each cheesecake on top of flat bottom glass and slide the ring downward. Enjoy