Lotus Brownie Cheesecake

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Fudgy, chocolatey brownies topped with a creamy biscoff cheesecake layer — this is your sign to try it ASAP.
Here’s how to make it:

🍫 Brownies
2 eggs
1 cup white sugar
½ cup brown sugar
1 tsp vanilla
30g cocoa powder
40g dark chocolate
½ tsp espresso powder
⅓ cup boiling water
110g butter
50ml oil
¾ cup flour
¼ tsp salt

Method:

Bloom cocoa powder and espresso in boiling water. Stir in butter, chocolate, and oil and double boil it until smooth.
In a separate bowl, whisk eggs, white sugar, and brown sugar until light and fluffy.
Add vanilla and the chocolate mixture, fold gently.
Sift in flour and salt. Mix until just combined.
Pour into a lined tin and bake at 170°C (fan) for 25–30 min or until set.
🍰 Cheesecake Layer
300ml double cream
200g cream cheese
200g Lotus Biscoff spread

Method:

Whisk all ingredients together until thick and fluffy.
Spread over the cooled brownie layer.
Decorate with more Biscoff and chill for at least 2 hours before slicing

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