Brownie and Lotus Cheesecake

Instructions

1. Prepare the Brownie Layer: Melt the chocolate and butter together in a bowl until smooth. Add sugar and whisk well. Gradually add the eggs, whilst whisking after each one. Stir in the flour and cocoa powder until fully incorporated. Pour into an 8-inch baking pan lined with parchment paper and bake at 340°F (170°C) for 25-30 minutes.

2. Prepare the Cheesecake Layer: While the brownies bake, whisk together all the cheesecake ingredients in a bowl until smooth. Once the brownies are out of the oven, pour the cheesecake mixture on top. Bake at 265°F (130°C) for 1 hour, or until the edges are slightly golden and the centre is still a bit wobbly.

3. Chill: Let the cake chill in the fridge overnight.

4. Add topping: Melt the Lotus Biscoff spread for 10 seconds, drizzle over the cake, and smooth it out.

4. Serve: Enjoy! Store in the fridge, but let it sit at room temperature for at least 30 minutes before serving so the brownie layer softens.