From the base to the toppings, the distinctive flavour of Lotus Biscoff caramelised biscuits appears in every element of this stunning baked biscoff cheesecake.
Crush the digestive biscuits and Lotus biscuits together to a fine crumb. Transfer to a bowl.
Add the sugar and melted butter and stir together.
Tip into a 23cm (9 inch) springform tin and press down firmly all over.
Bake for 5 minutes, then set aside to cool. Don't turn the oven off.
Make the filling
Put the cream cheese, cream, eggs, vanilla, flour, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don't over mix as this can introduce too much air.
Spoon the filling into the tin and level off.
Place in the oven and bake for 1 hour until risen and firm but wobbly when shaken.
Run a knife around the inside of the tin and leave to cool completely. Once cool, cover and place in the refrigerator overnight to firm up.
Decorate your cheesecake
Run the knife around the inside of the tin again and unclip to release. Slide onto a board.
Spoon the Biscoff spread into a piping bag fitted with a star nozzle. Pipe 12 rosettes around the edge of the cheesecake.
Pipe a swirl in the centre of the cheesecake, coming to within about an inch (2.5cm) rosettes
Roughly crush the Biscoff biscuits and pile into the centre of the cheesecake.
Your cheesecake is now ready to slice with a long, sharp knife and serve.