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To make this cheesecake, start with the crust. Crush the Lotus Biscoff cookies until they are fine crumbs. Mix these crumbs with melted butter in a bowl. The mixture should look like wet sand. Press this into the bottom of a springform pan. Bake it at 180°C (350°F) for about 10 minutes. Let it cool completely before adding the filling.

Cheesecake lotus recipe 🍰

Indulge in a creamy and tasty dessert with this easy Cheesecake Lotus recipe! With a delicious blend of rich flavors and a smooth texture, this dessert is perfect for any occasion. Follow simple steps to create a delightful crust and luscious filling that will impress your friends and family. Craving something sweet? Click to explore the full recipe and get ready to whip up this heavenly cheesecake treat!
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Ingredients
  

200g Lotus Biscoff cookies, crushed

80g unsalted butter, melted

400g cream cheese, softened

150g powdered sugar

1 teaspoon vanilla extract

200ml heavy whipping cream

4 tablespoons Lotus Biscoff spread

1 tablespoon gelatin powder (optional, for firmer texture)

3 tablespoons water (for gelatin if using)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the crushed Lotus Biscoff cookies and melted butter. Mix until the crumbs are fully coated.

    Bake the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove from the oven and let it cool completely.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

        Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.

          Whip the Cream: In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until combined.

            Melt the Biscoff Spread: If using gelatin, dissolve the gelatin powder in 3 tablespoons of warm water until fully melted and sip out any lumps. Then mix in the Lotus Biscoff spread until smooth.

              Combine: Fold the melted Biscoff mixture into the cheesecake filling until well mixed. If not using gelatin, you can skip this step.

                Fill the Crust: Pour the cheesecake filling over the cooled cookie crust and smooth the top with a spatula.

                  Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight to set completely.

                    Serve: Once set, gently remove the cheesecake from the springform pan. Drizzle some melted Biscoff spread on top and garnish with crushed Lotus cookies. Slice and serve chilled.

                      Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8 slices

                        - Presentation Tips: Serve with a dollop of whipped cream, a sprinkle of crushed cookies, and a drizzle of Lotus Biscoff spread on top for an elegant touch.