Directions
- 1Crush the Lotus Biscoff cookies into crumbs.
- 2Mix the crumbs with melted butter.
- 3Press the mixture into the bottom of a springform pan to create the crust.
- 4In a bowl, beat the Philadelphia cream cheese until smooth.
- 5Add the heavy cream, vanilla sugar, and powdered sugar to the cream cheese and mix well.
- 6Stir in the Lotus Biscoff spread.
- 7Pour the cream cheese mixture over the crust.
- 8Spread the mixture evenly.
- 9Pour melted Lotus Biscoff spread over the cream cheese layer.
- 10Spread the Biscoff spread evenly and let it set.
Ingredients
- 500 g Lotus Biscoff
- 70 g butter
- 600 g Philadelphia cream cheese
- 150 ml heavy cream
- 1 teaspoon vanilla sugar
- 180 g powdered sugar
- 2 tablespoons Lotus Biscoff spread
Equipment
bowlspoonwhiskspringform pan
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