Serves 6 - 8 people
• 250 g white chocolate
• 250 g Lotus Biscoff biscuits
• 150 g butter
• 50 ml double cream
• 250 g mascarpone
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1
Break the white chocolate into pieces and heat slowly in a bain-marie until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.
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2
Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.
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3
Line a loose-bottomed baking tin with baking paper, making sure that it fits tightly. Grease the baking paper thoroughly.
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4
Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.
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5
Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone using a spatula. Spoon this mixture into the baking tin and put in the refrigerator. Leave the cheesecake overnight to become firm.
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6
Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. Garnish the cheesecake with the rest of the Biscoff powder
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