British

Vanilla Cheesecake

Name: Vanilla Cheesecake
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10 servings
Cuisine: British
Ingredients: 250 g Lotus Biscoff biscuits, finely crushed; 150 g butter, melted; 600 g full-fat soft cheese; 100 g icing sugar, sifted; 1¼ tsp vanilla essence; 280 ml double cream

A rich, velvety no-bake vanilla cheesecake set on a spiced Lotus Biscoff biscuit base.

Prep: 20 mins
Cook: 6 hrs
Total: 6 hrs 20 mins
Serves: 10
Difficulty: Medium

Swapping classic digestives for caramelised Lotus Biscoff biscuits transforms this silky no-bake vanilla cheesecake. A slightly more generous ratio of melted butter ensures the spiced crumb base holds together cleanly when sliced.

Ingredients

Serves 10. Tap to tick off as you go.

For the base

250 g Lotus Biscoff biscuits, finely crushed
150 g butter, melted

For the filling

600 g full-fat soft cheese
100 g icing sugar, sifted
1¼ tsp vanilla essence
280 ml double cream

Method

Line the base of a 20cm springform tin with baking parchment. Crush the Lotus Biscoff biscuits into fine crumbs and mix thoroughly with the melted butter.
10 mins
Press the biscuit mixture firmly and evenly into the base of the prepared tin using the back of a spoon, then chill in the fridge for 30 minutes to set.
30 mins
Place the soft cheese, sifted icing sugar and vanilla essence in a large bowl and beat with an electric mixer until smooth. Pour in the double cream and continue beating until the mixture is thick and holds its shape.
10 mins
Spoon the vanilla cream cheese filling onto the chilled biscuit base, working from the edges inwards and smoothing the top evenly. Chill in the fridge for at least 5–6 hours, or overnight, until firmly set before unmoulding.
5 hrs 30 mins

Serving suggestions

Serve chilled, topped with fresh berries or a handful of crushed Lotus Biscoff biscuits.

Cook’s tips

Using 150g butter (slightly more than the standard 100g) helps bind the Lotus Biscoff crumb firmly, though avoid adding any more or the base will become too soft. For a 1/5 scale batch made in 2 egg rings, use 7 Lotus Biscoff biscuits, 30g butter, 120g soft cheese, 20g icing sugar, 1/4 tsp vanilla essence and 50ml double cream.