Biscoff Cheesecake – Tommy’s Way
Here it is… the one, the only: Tommy’s low fat Biscoff cheesecake recipe!
Since we posted a photo of the delicious looking Biscoff Cheesecake that our ambassador Tom Charlesworth created, Instagram went wild with demands for the recipe!
So, now we finally have it, and it would be cruel of us to keep it to ourselves, so here you go the one and only Biscoff Cheesecake recipe. If you decide to give it a go, then don’t forget to tag us in on your creations!
What cheesecake would you like to see Tommy make next? Let us know and we will challenge him to get creative again!
250g Lotus biscuits
450g Eatlean spreadable
100g icing sugar
300ml double cream
Lotus smooth spread
Crush the 250g lotus biscuits mix with 100g melted butter
Press into a lined spring form cake tin and chill in the fridge whilst you make the filling
Whisk the Eatlean spreadable cheese (at room temperature) with sieved icing sugar until smooth
In a separate bowl whisk the double cream until stiff peaks form then combine with the cheese spreadable / sugar mixture
Pour half the mixture over the biscuit base then add a few dollops of softened lotus spread over. Add the rest of the mixture and spread over evenly
Chill in the fridge overnight so it sets fully
Take the cheesecake out of the fridge the next day and melt a good amount of Biscoff spread (about 200g)
When cooled slightly, pour over the cheesecake so the top is fully covered and let some run down the sides to make it look extra delicious!
Crush a few more Biscoff biscuits and sprinkle over the melted spread. Place back into the fridge for 5 minutes to set!
Sit back, relax, and enjoy your homemade Biscoff cheesecake (you’ve earned it!)