Lotus Cheesecake
Directions
- 1Crush the Lotus Biscoff cookies into crumbs.
- 2Crush the Lotus Biscoff cookies into crumbs.
- 3Crush the Lotus Biscoff cookies into crumbs.
- 4Mix the crumbs with melted butter.
- 5Mix the crumbs with melted butter.
- 6Mix the crumbs with melted butter.
- 7Press the mixture into the bottom of a springform pan to create the crust.
- 8Press the mixture into the bottom of a springform pan to create the crust.
- 9Press the mixture into the bottom of a springform pan to create the crust.
- 10In a bowl, beat the Philadelphia cream cheese until smooth.
- 11In a bowl, beat the Philadelphia cream cheese until smooth.
- 12In a bowl, beat the Philadelphia cream cheese until smooth.
- 13Add the heavy cream, vanilla sugar, and powdered sugar to the cream cheese and mix well.
- 14Add the heavy cream, vanilla sugar, and powdered sugar to the cream cheese and mix well.
- 15Add the heavy cream, vanilla sugar, and powdered sugar to the cream cheese and mix well.
- 16Stir in the Lotus Biscoff spread.
- 17Stir in the Lotus Biscoff spread.
- 18Stir in the Lotus Biscoff spread.
- 19Pour the cream cheese mixture over the crust.
- 20Pour the cream cheese mixture over the crust.
- 21Pour the cream cheese mixture over the crust.
- 22Spread the mixture evenly.
- 23Spread the mixture evenly.
- 24Spread the mixture evenly.
- 25Pour melted Lotus Biscoff spread over the cream cheese layer.
- 26Pour melted Lotus Biscoff spread over the cream cheese layer.
- 27Pour melted Lotus Biscoff spread over the cream cheese layer.
- 28Spread the Biscoff spread evenly and let it set.
- 29Spread the Biscoff spread evenly and let it set.
- 30Spread the Biscoff spread evenly and let it set.
Ingredients
- 500 g Lotus Biscoff
- 500 g Lotus Biscoff
- 500 g Lotus Biscoff
- 70 g butter
- 70 g butter
- 70 g butter
- 600 g Philadelphia cream cheese
- 600 g Philadelphia cream cheese
- 600 g Philadelphia cream cheese
- 150 ml heavy cream
- 150 ml heavy cream
- 150 ml heavy cream
- 1 teaspoon vanilla sugar
- 1 teaspoon vanilla sugar
- 1 teaspoon vanilla sugar
- 180 g powdered sugar
- 180 g powdered sugar
- 180 g powdered sugar
- 2 tablespoons Lotus Biscoff spread
- 2 tablespoons Lotus Biscoff spread
- 2 tablespoons Lotus Biscoff spread
Equipment
bowlspoonwhiskspringform pan