8 Serves
80 Mins
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
130 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
599 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
0 g / 28 gSugar
36 g / 50 gSaturated Fat
17 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 gCrush the Biscoff cookies into fine crumbs and mix with melted butter, then press the mixture firmly into the bottom of the springform pan.
In a large mixing bowl, beat the cream cheese and sugar together until smooth using a hand mixer.
Add the eggs and Lotus Biscoff spread to the cream cheese mixture, whisking until fully combined and creamy.
Pour the cheesecake filling over the prepared crust and bake in the preheated oven for 25-30 minutes until set.
Remove from the oven and allow the cheesecake to cool completely before refrigerating.
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Danish