Lotus Biscoff Cheesecake

Recipe: 

Ingredients 

The base 

- 280 gram biscoff cookies 

- 0,5 dl melted butter 

- 1 dl milk 

The cheesecake batter 

- 400 gram cream cheese 

- 1 dl cream 

- 1 tsp vanilla 

- 1 dl powdered sugar 

Topping

- 2 dl whipped cream 

- 140 grams biscoff cookies (12 whole cookies, the rest crushed) 

- 1 jar of biscoff spread 

Instructions 

Start by buttering a small square baking dish and lining it with parchment paper. Make sure to cover all the sides. Set aside.

Use a food processor to crush the 280 grams of Biscoff cookies for the base. Add the melted butter and milk, and mix well. Spread the base evenly into the prepared form.

In a medium-sized mixing bowl, add the cream cheese, vanilla, powdered sugar and cream. Mix well with an electric mixer for 5 minutes. Now, pour the batter into the form and spread it evenly.

Warm up the jar of Biscoff spread in the microwave for a couple of minutes. Pour the Biscoff spread over the cheesecake. Set aside to allow it to set.

Whip the cream and pipe it onto each section as seen in the video. Add some more crushed Biscoff cookies on top and place one whole cookie on each section.

Allow the cheesecake to set for about 2 hours in the freezer. Take it out and leave it for 5 minutes. Then, cut the cheesecake into squares and enjoy! Store the cheesecake in the fridge.