Recipes
Semifreddo cheesecake terrine with Lotus Biscoff
Spiced caramel Biscoff biscuits and crunchy spread are used for the base and topping of this frozen delight
Spiced caramel Biscoff biscuits and crunchy spread are used for the base and topping of this frozen delight
(25 votes)
Cook: 30 Mins
Serves: 16
Price: 37p per serving
Nutritional Information
Each 84g serving contains
Energy
914kj
218kcal
914kj
218kcal
11%
Fat
13.4g
13.4g
Med
19%
19%
Saturates
8.0g
8.0g
High
40%
40%
Sugars
15.0g
15.0g
Med
17%
17%
Salt
0.29g
0.29g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1088kj/260kcal
Typical energy values per 100g:
1088kj/260kcal
Ingredients
70g unsalted butter, plus extra for greasing
500g pack Asda Fat Free Greek Style Yogurt
1tsp vanilla extract
200g soft cheese
100g icing sugar, sifted
250g pack Lotus Biscoff biscuits
200g fresh or frozen fruit, large pieces halved or quartered
1tbsp Biscoff Crunchy Spread
Method
1
Grease a 24cm loaf tin with a little of the butter and line with clingfilm, leaving some hanging over the sides.
2
In a large bowl, beat together the yogurt, vanilla and soft cheese until smooth. Fold in the icing sugar. Cover and freeze for8hrs, stirring every 2 hrs or so. When the mixture gets slushy, transfer to the prepared tin, leaving at least 1cm unfilled at the top.
3
Heat the butter in a small pan on a low setting to melt.
4
Blitz the biscuits in a food processor until they form sandy crumbs, then mix into the melted butter.
5
Take the tin out of the freezer and top the frozen mixture with the crumbs, pressing and smoothing to form an even layer. Return to the freezer for 30 mins.
6
To assemble, take the loaf tin out of the freezer, turn it upside down over a serving plate, then carefully lift off the tin and remove the cling film. Top with the fruit.
7
Put the Biscoff spread in a microwaveable bowl. Zap for 30 secs to melt; drizzle over.
8
Slice the dessert to serve.