Lotus Cheesecake Brownie
PREP TIME:
50
MINUTES
COOK TIME:
35
MINUTES
TOTAL TIME:
60+ MINUTES
YIELD:
9 large slices
About this recipe
Pure bliss, also called Lotus Cheesecake Brownies – a divine fusion of fudgy brownies, velvety cheesecake, and the irresistible charm of Lotus Biscoff cookies. These dreamy layers are what dreams of made of.
Ingredients
Brownie
- 200g good quality dark chocolate
- 150g butter, melted
- 200g caster sugar
- 2 eggs
- 100g plain flour
Cheesecake
- 300g cream cheese
- 50g caster sugar
- 100ml double cream
- 3 tbsp corn starch
Biscoff
- 200g biscoff spread
- 16 layered lotus biscuits
Ingredients
Instructions
- Melt a 1/2 tub of biscoff spread, then pour into your lined square baking pan (18x18cm square tin) and leave in the freezer.
- Preheat your oven to 180°C (350°F) and line (18x18cm) square baking pan with parchment paper.
- Brownie Base: In a heatproof bowl, melt the dark chocolate either in the microwave or over a pot of simmering water. Stir in the melted butter until smooth.
- Add caster sugar to the chocolate-butter mixture and mix well. Then, beat in the eggs, one at a time, until fully incorporated.
- Gently fold in the plain flour until you have a smooth and thick brownie batter.
- Cheesecake Layer: In a separate bowl, beat the cream cheese until smooth and creamy.
- Add the caster sugar, double cream, and cornstarch to the cream cheese, and continue beating until everything is well combined and the mixture is smooth.
- Assembling: Pour 1/2 of the brownie batter into the lined baking pan.
- Add your frozen biscoff layer then the other half of the brownie batter.
- Add your filled lotus biscoff cookies tightly next to each other ensuring to push down so they stay in place.
- Pour the cheesecake mixture over the lotus biscuit layer, spreading it out evenly.
- Finish by drizzling some biscoff spread over the cheesecake layer and use a toothpick or a knife to gently swirl the layers together then sprinkling some crushed lotus biscuits on top.
- Bake the Lotus Cheesecake Brownies in the preheated oven for approximately 35 minutes, the brownies will still be jiggily but that is fine it will set.
- Once baked, let the brownies cool completely overnight in a fridge
- Once cooled, lift the brownies from the pan using the parchment paper, then cut into squares I made roughly 9 large slices but can make 12 regular sizes.
- Enjoy these delightful Lotus Cheesecake Brownies with a tall glass of milk or a scoop of vanilla ice cream.
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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