Lotus Biscoff Cheesecake

A symphony of velvety cheesecake crowned with the irresistible crunch of Lotus Biscoff goodness. Each heavenly bite is a dance of creamy perfection and caramelized charm.

You can find the video here: https://www.pinterest.com/pin/878342733557310199/

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Total time: 30 min Servings: 12

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Ingredients :

250 g biscoff cookies blended

75 g butter melted

400 g cream cheese

110 g Biscoff spread

100 g powdered sugar

1 teaspoon vanilla extract

240 g heavy cream

150 g Biscoff spread

2 biscoff cookies

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - In a food processor, blend the Biscoff cookies until a fine sand-like texture.

Step 2 - Melt the butter.

Step 3 -  Add the melted butter to the food processor and blend it together with the blended cookies.

Step 4 - In a 22 cm spring cake pan add parchment paper, both in the bottom and on sides of the pan.

Step 5 - Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.

Step 6 - Place it in the freezer while preparing the cheesecake filling.

Step 7 - With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on medium speed.

Step 8 - Then add the Biscoff spread, powdered sugar and vanilla extract and mix until smooth, about 1 minute.

Step 9 - Scrape down the sides of the bowl and at low speed let it mix until everything is combined.

Step 10 - In another bowl, using the whisk attachment or a hand mixer, whisk the heavy cream until stiff peaks.

Step 11 - Be careful not to whip it to butter, but stiff enough that you should be able to turn over the bowl without the whipped cream moving.

Step 12 - With a rubber spatula gently fold in the whipped cream with the cream cheese.

Step 13 - Be careful not to deflate the whipped cream. Once all combined add the cheesecake filling into the spring pan and with an off-set spatula even out the cheesecake filling.

Step 14 - Cover the spring pan with cling film and place it in the fridge for a minimum of 8-12 hours

Step 15 - Move the chilled cheesecake to a serving dish.

Step 16 - Melt the Biscoff spread in the microwave and pour it over the cheesecake.

Step 17 - Crumble 2 Biscoff cookies and sprinkle them around the edge of the cheesecake.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍