|Golden caster sugar
|Lotus Biscoff spread
|Flora Plant Cream Double
|Lotus Biscoff biscuits, crushed
|Flora Plant B+tter Unsalted
The page that you are currently reading is an ad feature
- Allow Violife Creamy to come to room temperature. In a machine with a beater attachment, mix the Violife Creamy with sugar, vanilla and Biscoff spread until smooth. In a separate bowl, whisk the Flora Plant Double until firm. Fold together the Violife Creamy mix and Flora Plant Double and place into a piping bag.
- Place Lotus Biscoff biscuits into a zip-lock bag and crush with a rolling pin. In a saucepan, melt the Flora Plant B+tter Unsalted, then stir in the crushed biscuits, allow to set in the fridge and break into pieces.
- In a suitable serving glass, pipe a layer of the cheezecake mix, top with the biscuit, and repeat to form two layers of each. Then serve.
- Chefs tip: Ripple a caramel sauce or fruit compote through the layers. Change the Biscoff to lemon curd, for a quick tangy lemon cheezecake.