Lotus Biscoff Cheesecake

Ingredients

• 15 Lotus Biscoff biscuits
• 15 tea biscuits
• 4 portions Kiri cream cheese
• 1 cup milk powder
• 1/2 cup sugar
• 1 sachet cream powder
• 1 tin cream (qashta)
• Lotus Biscoff spread
• 100 g butter
• 180 g yogurt

Method

1. Crush the biscuits, mix with the butter, press into a cheesecake tin and freeze for 10 minutes.
2. Mix the Kiri, cream, yogurt, sugar and cream powder and pour over the biscuit base.
3. Bake in an oven preheated to 180°C for 25 minutes until set.
4. Leave for 10 minutes, then top with the Biscoff spread (melted in a water bath) and freeze for two hours.