No bake Biscoff Cheesecake (soy free)

Lotus Biscoff contains soy flour and is unsuitable for people with a soy allergy. This recipe uses alternatives available in Australian supermarkets to create a safe version for most people allergic to soy. Please note it is unsuitable for people with severe allergies who react to soy lecithin or cross contamination risk

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease the base and edges of a springform tin and coat with baking paper

Step 2

Break up biscuits and place in a food processor. Pulse until fine crumbs form

Step 3

Add melted butter and pulse until mixed through

Step 4

Press crumbs firmly into the base of the pan to create the cheesecake base

Step 5

Place water in a small bowl. Sprinkle over gelatine and let it go firm. Then microwave for 15 seconds to turn to liquid, and set aside to cool

Step 6

Using an electric mixer, mix together cream cheese and spread until combined. Gently add liquid gelatine and mix again

Step 7

In a separate bowl, whip cream until stiff peaks form

Step 8

Gently fold cream into cream cheese mixture, a third at a time

Step 9

Pour mixture into pan on top of the base, and smooth the top

Step 10

Place in the fridge to set for at least an hour

Step 11

Melt the remaining spread in the microwave (around 20 seconds) and drizzle over the top of the cheesecake while still in the pan

Step 12

Crush remaining biscuits and sprinkle around the edges of the cheesecake

Step 13

Return to the fridge to set the topping for around 30 minutes