favorite
print
rate
Prep 20 minutes
Total 6 hours
Serves
US | Metric
Ingredients
Filling
  • 300 ml cream cheese
  • 30 ml double cream
  • 300 g milk chocolate
  • 150 g Nutella
Base
  • 300 g Lotus Biscoff
  • 50 g butter

Have your cake and eat it too cheesecake

Make your sweet tooth happy!

Have your cake and eat it too cheesecake Have your cake and eat it too cheesecake

Cheesecakes are one of my favourite desserts. They are indulgent with a lovely sweet and creamy filling which has that slight tang that pulls you back in bite after bite. I also love the crunch from the biscuit base.


A white chocolate cheesecake is my go-to, but cheesecakes are very adaptable, and with a few simple swaps, you can take it to the next level!

For the base

  1. crush lotus biscoff
  2. melt butter and combine with crushed biscuits
  3. cover base of the tin making sure it is packed tightly and patted down


For the filling

  1. whisk cream cheese until smooth
  2. Add double cream to mixture and whisk until fully combined
  3. melt chocolate in bain marie and then add in Nutella once melted and mix together
  4. Pour chocolate into cheesecake mixture and whisk until fully combined
  5. pour over biscuit base
  6. leave in the fridge for 4-6 hours minimum

Have your cake and eat it too cheesecake

Make your sweet tooth happy!

Have your cake and eat it too cheesecake Have your cake and eat it too cheesecake

Cheesecakes are one of my favourite desserts. They are indulgent with a lovely sweet and creamy filling which has that slight tang that pulls you back in bite after bite. I also love the crunch from the biscuit base.


A white chocolate cheesecake is my go-to, but cheesecakes are very adaptable, and with a few simple swaps, you can take it to the next level!

favorite
print
rate
Prep 20 minutes
Total 6 hours
Serves
US | Metric
Ingredients
Filling
  • 300 ml cream cheese
  • 30 ml double cream
  • 300 g milk chocolate
  • 150 g Nutella
Base
  • 300 g Lotus Biscoff
  • 50 g butter

For the base

  1. crush lotus biscoff
  2. melt butter and combine with crushed biscuits
  3. cover base of the tin making sure it is packed tightly and patted down


For the filling

  1. whisk cream cheese until smooth
  2. Add double cream to mixture and whisk until fully combined
  3. melt chocolate in bain marie and then add in Nutella once melted and mix together
  4. Pour chocolate into cheesecake mixture and whisk until fully combined
  5. pour over biscuit base
  6. leave in the fridge for 4-6 hours minimum