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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?
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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.