Biscoff Cheesecake

Ingredients

• 200g Crushed Biscoff Lotus biscuits
• 60g melted unsalted butter
• 380g cream cheese
• 140g sugar
• 220g plain yoghurt
• 4g vanilla extra
• 30g lemon juice
• 4 eggs
• 20g cornstarch
• 260g whipping cream
• 11inch cheesecake tin

Instructions

• Preheat oven to 180C.
• In a large bowl add the lotus biscuits and melted unsalted butter and mix to combine.
• Line the biscuit mix in the cheesecake mould and put it in the fridge for at least 30 minutes.
• In a large bowl, add the cream cheese and whisk. Add sugar and combine the mixture until smooth.
• Then add the yoghurt, vanilla extract, and lemon juice and combine to mix until smooth.
• Add the 2 eggs and combine with your whisk. Add the cornstarch and mix thoroughly.
• Finally, add the whipping cream and mix it through.
• Remove the cheesecake tin from the fridge and pour in the mixture on top of the lotus biscuit base.
• Set it in double water bath with hot water.
• Bake at 180C for 20 minutes and then at 160C for 30 minutes. Keep a check on your cheesecake.
• Let it cool at room temperature and refrigerate overnight.