Lotus Biscoff Cheesecake
No-bake cheesecake with a Lotus biscuit base, cream cheese filling, and melted Lotus cream topping.
Time: 240 min · Servings: 8 · Calories: 482 kcal
Ingredients
- 200 g lotus cookies
- 80 g butter
- 250 ml cream
- 300 g cream cheese
- 80 g powdered sugar
- 100 g lotus spread
- 5 teaspoon of vanilla extract
- 50 to taste lotus cream
Method
- Crush the cookies until a fine sandy texture is obtained and mix them with the previously melted butter until a homogeneous mixture is achieved.
- Line the base of a springform pan with the cookie mixture, pressing firmly with the back of a spoon to compact the surface well.
- Beat the cream cheese together with the powdered sugar, vanilla extract, and lotus spread until a smooth, silky, lump-free cream is obtained.
- Whip the cream in a separate bowl until it acquires a firm consistency and add it to the cheese mixture with enveloping movements to maintain aeration.
- Pour the mixture over the cookie base, smooth the surface with a spatula, and refrigerate for several hours until the dessert has set completely.
- Carefully remove from the mold, cover the top with a generous layer of slightly warmed lotus cream, and decorate with crushed cookie pieces around the edges before serving.
Categories: All recipes
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