Grant absolutely loves cheesecake and lotus biscuits; I love strawberries! I really think Lotus Biscoff are the ULTIMATE biscuit. Seriously lush!

Give this ago; I like quite a thick biscoff base but you can half the ingredients less if you prefer a thinner base.

INGREDIENTS

300grams Digestive Biscuits

250grams Lotus Biscoff

200grams Unsalted butter

600ml Full fat cream cheese

300ml Double Cream

100grams Icing Sugar

1tsp Vanilla Paste

Punnet Fresh Strawberries

Puree: Handful of Strawberries, a few tablespoons of water and icing sugar to taste

A 9inch Spring Based Cake tin – a deep one

METHOD

Grease the cake tin and line with greaseproof paper.

Crush up all of the biscuits, I use a bowl and a wooden rolling pin. Mix them thoroughly. Melt the butter and mix with the biscuit. Put into the tin and press down gently. Don’t press down too hard as it becomes impossible to cut!

Chill in the fridge for an hour.

Next empty the cream cheese into a mixing bowl, add the icing sugar, cream and vanilla paste and mix thoroughly.

Spread onto your base and return to the fridge to chill thoroughly (about 4 hours)

Pop the handful of strawberries into a blender or bullet and add the water, mix thoroughly. Add the icing sugar to taste.

When the cheesecake is ready, remove from the tin and pour on the puree. Put the remaining strawberries prettily in the middle, and then sprinkle crumbled lotus biscuits to finish.

ENJOY!!

I have these super cute Fork Candles…..so if it’s a special occasion add these to each slice. They are exactly what they say; forks with a candle holder!!

Alternatively, if you are not serving it as an entire dish, cut the slices, plate up and then add the puree, strawberries and biscuit. Keep them all separate until ready to serve otherwise it will go soggy.

Fancy a healthier treat? Click HERE for my banana oat cookies.