Serves 10 people:
• 7 gelatin leaves
• 1 kg red fruit, fresh or frozen
• 650 g sugar
• 250 g Lotus Biscoff biscuits
• 70 g butter
• 200 ml whipping cream
• 4 egg yolks
• 500 g soft cheese
• juice of ½ lemon
• 100 ml strawberry liqueur
• fresh summer fruit for garnishing
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1
Put 2 gelatin leaves in cold water to soften, then squeeze them dry.
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2
Bring the fruit to the boil with 500 g sugar and 250 ml water. Cook until thickened. Sieve and add the gelatin leaves. Set this coulis aside to be used when garnishing.
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3
Crush the Biscoff with a rolling pin. Melt the butter and mix with the Biscoff. Press this mixture firmly onto the base of a loose-bottomed baking tin. Put in the refrigerator to become firm.
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4
Put the other 5 gelatin leaves in cold water to soften, then squeeze them dry. Whip the cream.
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5
Mix the egg yolks, 150 g sugar, the soft cheese and lemon juice thoroughly.
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6
Warm the strawberry liqueur gently and dissolve the gelatin leaves in it. Stir into the soft cheese. Carefully fold the whipped cream into the soft cheese using a spatula.
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7
Place the mixture into the baking tin and put in the refrigerator for 2 hours to become firm. Halfway through, pour over the coulis and replace in the refrigerator.
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8
Garnish with fresh summer fruit just before serving.
Cheesecake with white chocolate and Lotus Biscoff
If you adooore cheesecake, you will adooore this even more. The hard part is to leave it alone overnight, without sneaking into the fridge to snack from this lavish splendour of a dessert.