Lotus Biscoff Cheesecake
Pane-Bistecca
I made this Lotus Biscoff cheesecake for my sweetheart’s birthday! It was incredibly good, even if it was a bit too soft. But that didn’t affect its taste, everyone wanted more!
I baked the base a bit so that it was really crispy, it was worth it. The taste of the cookies comes through really well. And the rest is just YUMMY!
I baked the base a bit so that it was really crispy, it was worth it. The taste of the cookies comes through really well. And the rest is just YUMMY!
Ingredients
For a 22 cm diameter cake
45 Lotus Biscoff Cookies
100 g melted Butter
500 g full fat Cream Cheese
100 g Icing Sugar
300 g Biscoff Spread
1 tbsp Vanilla Extract
250 ml Heavy Cream
A few Lotus Biscoff Cookies
Chocolate Balls or other
whipped Cream to taste
Cheesecake Filling
Dekoration
Instructions
1
Step 1
Crash the 45 cookies in a blender and mix with the melted butter.
Pour this mixture into the base of the cake tin lined with baking paper and press down firmly with the base of a glass.
2
Step 2
Bake in the oven at 170 C degrees for 10-15 minutes. Keep an eye on it, it should not get dark!
3
Step 3
Meanwhile, mix the filling ingredients together in a food processor.
4
Step 4
Pour this mixture onto the cooled base and leave to rest in the fridge for 4 hours.
5
Step 5
Carefully remove from the tin, my cake was a little soft and overlapped the base. (probably because I did not find any heavy cream)
6
Step 6
Decorate with halved cookies and chocolate balls, you can also top with whipped cream. Serve cold!
Notes
As I couldn’t find any heavy cream, I used whipped cream. This is a little too soft, which is why the mixture became soft. However, whipping the cream until stiff could solve this problem.
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