GINO D’ACAMPO’S BISCOFF AND ESPRESSO CHEESECAKE (Serves 10-12)

INGREDIENTS: 250g Lotus Biscoff biscuits, plus 3 to decorate; 100g salted butter, melted; 300ml double cream; 80g icing sugar; 500g full-fat cream cheese; 2 tsp vanilla extract; 20ml strong espresso coffee; 10ml coffee liqueur, such as Kahlua; 150g Biscoff spread. For the coffee syrup: 50ml strong espresso coffee; 50ml coffee liqueur; 50ml caster sugar

METHOD:

1.Crush the biscuits into crumbs by either using a food processor or putting into a sealed food bag, using a rolling pin to smash them. Tip them into a bowl with the melted butter and mix well.

2. Pour into a loose-based cake tin, 24cm x 6cm, and press down firmly over the base and sides. Place in the freezer.

3.Pour the cream and icing sugar into a large bowl and whip until soft peaks form.

4.In a separate bowl, whisk the cream cheese and vanilla extract until smooth. Pour the whipped cream into the cream cheese mixture and mix.

5.Pour half the cream cheese filling into another bowl. Add the coffee and liqueur to one bowl and use a spatula to mix gently until smooth. Take out the biscuit base from the freezer and pour over the coffee cream mixture. Spread evenly and return to the freezer for 10 minutes.

6.Place the Biscoff spread into the remaining cream cheese mixture and mix

well, until smooth in colour. Remove the biscuit base from the freezer and gently spread on top of the coffee cream mixture, creating a two-layer cheesecake. Smooth the top and place in the fridge for at least 5 hours, allowing the cheesecake to set.

7. Pour the syrup ingredients into a small saucepan and place over a medium heat. When bubbling, reduce the heat and simmer for about 6 mins, stirring occasionally with a wooden spoon. Pour into a small jug and allow to cool.

8. When ready to serve the cheesecake, drizzle over the syrup and arrange 3 biscuits standing up in the centre.