Ingredients:

  • 250g Lotus Biscoff Biscuits, finely crushed
  • 75g unsalted butter, melted
  • 0.25 tsp sea salt
  • 500g full-fat cream cheese, room temperature
  • 300g Lotus Biscoff Spread (Smooth)
  • 100g powdered sugar, sifted
  • 400ml heavy whipping cream, chilled
  • 1 tsp pure vanilla bean paste
  • 150g Lotus Biscoff Spread, for glaze
  • 35g Lotus Biscoff Biscuits, roughly crumbled for garnish

Instructions:

  1. The Compression Phase: Line the base of an 8-inch springform pan with parchment. Combine 250g crushed biscuits, melted butter, and sea salt. Press firmly into the pan and chill in the freezer for 30 minutes.
  2. The Spiced Aeration: Beat room-temperature cream cheese and powdered sugar until light. Fold in 300g Biscoff spread and vanilla. In a separate bowl, whip chilled heavy cream to stiff peaks, then fold into the mixture in three batches.
  3. The Precision Assembly: Pour filling over the chilled crust. Use an offset spatula to smooth the top and tap the pan to remove air pockets. Refrigerate for at least 6 hours (ideally 6+).
  4. The Glossy Finish: Microwave 150g Biscoff spread for 20 seconds until pourable. Pour over the chilled cake, tilt to cover edges, and garnish with remaining crumbled biscuits.