Directions
- 1Take 100 grams of butter in a frying pan and melt it.
- 2Take 12 pieces of Biscoff biscuits and crush them well with a rolling pin.
- 3Mix the crushed biscuits with the melted butter until well combined.
- 4Press the biscuit and butter mixture into the bottom of an 8x8 loose bottom cake pan to form the base.
- 5Take 10 grams of gelatin and 1/4 cup of water, then melt it in a double boiler.
- 6Take 400 grams of whip cream and beat it until it's firm enough not to fall out when the bowl is inverted.
- 7Add 100 grams of cream cheese, 100 grams of Lotus spread, and the room temperature dissolved gelatin to the whipped cream.
- 8Mix all ingredients well until properly combined.
- 9Pour the mixture into the cake pan over the biscuit base.
- 10Adjust the cheesecake in the cake pan and smooth the top.
- 11Freeze the cheesecake for one hour until it's properly set.
- 12Once set, apply a layer of Lotus spread sauce on top of the cheesecake.
- 13Place the cake pan on a glass and carefully de-mold the cheesecake.
- 14Decorate the top of the cheesecake with cream roses and Biscoff biscuit slices.
- 15Add Biscoff biscuit slices around the sides of the cheesecake for further decoration.
Ingredients
- 100 grams Butter
- 12 pieces Biscoff biscuits
- 10 grams Gelatin
- 0.25 cup Water
- 400 grams Whip cream
- 100 grams Cream cheese
- 100 grams Lotus spread
Equipment
Frying panRolling pinLoose bottom cake pan (8x8)Double boilerBeaterWhiskGlassPiping bag
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