Lotus Biscoff Cheesecake (Print Version)
# Ingredients:
01 -
30 Lotus Biscoff cookies (235g).
02 -
6 tbsp (85g) unsalted butter, melted.
03 -
1 cup (237ml) heavy cream, very cold.
04 -
12 1/3 oz (350g) cream cheese, room temp.
05 -
1 cup (260g) Lotus Biscoff spread.
06 -
2/3 cup (75g) powdered sugar.
07 -
1/8 tsp salt.
08 -
140g (1/2 cup) Lotus Biscoff spread.
# Instructions:
01 -
Heat oven to 325°F. Line 9" springform pan.
02 -
Process cookies to crumbs. Reserve 1/4 cup for garnish. Mix remaining crumbs with butter, press in pan. Bake 8-9 minutes (optional). Cool completely.
03 -
Whip cream to stiff peaks, chill. Beat cream cheese, Biscoff spread, sugar, salt until smooth. Fold in whipped cream. Spread in crust. Chill 5-6 hours.
04 -
Melt remaining spread. Drizzle edges for drips, spread remainder on top. Chill 10 minutes. Coat sides with reserved crumbs.
# Notes:
01 -
Uses full 400g jar of spread.
02 -
Uses full 250g packet of cookies.
03 -
Baking crust optional but recommended.
04 -
Use full-fat brick cream cheese.