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Ingredients
For the base
248 g Lotus Biscoff biscuits
100 g unsalted butter, melted, plus a bit extra for greasing the tin
For the filling
500 g cream cheese
100 g icing sugar
300 ml double cream
1 tsp. vanilla extract or 1 scraped vanilla pod
200 g smooth Lotus Biscoff spread – smooth or crunchy
Method
* Lightly grease the base and sides of a 20.5cm round springform tin. Line with baking parchment on bottom and sides (see photos)
*Whiz the biscuits in a food processor until crumb like and add the melted butter until well mixed in. Add the mixture to the base of the tin and smooth down with the back of a spoon. Put into fridge.
* With a hand held electric whisk if you have one, beat together the cream cheese and icing sugar, then add the double cream and vanilla until the mixture is really thick and holds its shape.
*Spoon in the biscoff spread, you can stir it in completely or you can swirl it for effect. The pour over the biscuit base. Leave it for at least 6 hours but preferably overnight.
* Unclip the ring and remove the paper sides. Decorate with fruit if you wish or simply serve as is.
The Bombay Boys 