“Caramelised biscoff cheesecake topped with toffee popcorn, crushed biscuit and pecan nuts, finished with a drizzle of caramelised sauce.”
For those that don’t know Lotus spread is actually just caramelised biscoff. I actually did not know Lotus existed until my family from South Africa kept asking where to get bottles of it from in London. The amount of items on my list of “Things I did not know existed until a South African told me” is actually ridiculous! (At the rate it’s going I could probably write a book!). I clearly used to walk very blindly through the confectionery aisle of the supermarket charging for the Nutella jar and swiftly moving on to tackle the next item on my shopping list, clearly not paying any heed to the other endless possibilities of flavours!
Lotus has also been increasingly popular thanks to the Salt restaurant that opened up in Dubai, where they serve Lotus milkshakes amongst other items. Ever since it seems everyone is adding Lotus into anything and everything. Me being me I had to conform to society and create a Lotus cheesecake.
Lotus can be bought from most supermarkets across the UK, I have linked prices and store below:
200g Lotus biscuits curshed
75g melted butter
2 tblsp Lotus Spread
250g cream cheese
397g condensed milk
300ml fresh cream
3/4 cup Lotus spread
1/2 cup boiling water
- Line a 24cm springform pan with foil (see picture above).
- Mix crushed lotus biscuits, melted butter and lotus spread together and press into a springform pan lined with foil.
- Beat cream cheese and condensed milk together until smooth but slightly thickened
- Separately beat cream until soft peaks form. Then add to the cream cheese mixture.
- Melt lotus spread for about 15-20 second and add to the mixture.
- Dissolve 3tsp gelatine in 1/2 cup boiling water and add to mixture, do this step really quickly otherwise gelatine will form hard lumps and so won’t set filling.
- Mix everything together and pour over base. Refrigerate overnight.
- Decorate as desired, I used toffee popcorn, crushed Lotus biscuits and pecan nuts, finishing with a drizzle of melted Lotus spread.