Lotus Biscoff Cheesecake

Name: Lotus Biscoff Cheesecake
Cuisine: South African
Ingredients: 20-30 Lotus Biscoff Biscuits; 6 tbsp butter, melted; 250 ml heavy cream; 250 gram cream cheese; 1 cup Lotus Biscoff spread; 10 tbsp caster sugar; 1 1/2 teaspoons gelatin; pinch salt; 1/2 cup Lotus Biscoff spread

mubina b @cook_16761619

@mubina_18 #sahdessert

mubina b @cook_16761619

@mubina_18 #sahdessert

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Ingredients

For base:
20-30Lotus Biscoff Biscuits
6 tbspbutter, melted
For the filling
250 mlheavy cream
250 gramcream cheese
1 cupLotus Biscoff spread
10 tbspcaster sugar
1 1/2 teaspoonsgelatin
pinchsalt
For spreading:
1/2 cupLotus Biscoff spread

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Steps

1

Base: Pulse the Biscuits into fine crumbs. Then add melted butter. Mix well
2

Evenly spread the crumb mixture to the cake tin bottom
3

Now keep in the fridge for 10-15 min
4

Filling: Mix gelatin with 2 Tbsp water and keep aside for blooming. beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form
5

Now beat together the cream cheese, Lotus Biscoff spread, caster sugar and salt until well combined and very smooth
6

Now warm the gelatin in the microwave for 15 seconds. Keep aside to cool a little bit. Add in cream cheese.
7

Gently fold in the whipped cream into the cream cheese mixture. Scrape the filling to the cooled biscuit crust
8

Cover tightly with plastic wrap and refrigerate until set or overnight
9

Spreading: Now Transfer the cheesecake to a serving platter
10

Place the remaining Lotus Biscoff spread in a microwavable bowl, and heat in the microwave until melted
11

Then pour the spread all over the surface, quickly spreading it out into a smooth, even layer
12

Put back the cheesecake in the refrigerator to set the topping
13

Decorate as desired. Serve cold. Enjoy 😊