Lotus Cheesecake

Serves 1
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Directions

  1. 1Crush the Lotus Biscoff biscuits into fine crumbs.
  2. 2Crush the Lotus Biscoff biscuits into fine crumbs.
  3. 3Crush the Lotus Biscoff biscuits into fine crumbs.
  4. 4Melt the butter.
  5. 5Melt the butter.
  6. 6Melt the butter.
  7. 7Mix the melted butter with the biscuit crumbs.
  8. 8Mix the melted butter with the biscuit crumbs.
  9. 9Mix the melted butter with the biscuit crumbs.
  10. 10Press the mixture into an 8-inch pan and compact it.
  11. 11Press the mixture into an 8-inch pan and compact it.
  12. 12Press the mixture into an 8-inch pan and compact it.
  13. 13Place in the fridge to set.
  14. 14Place in the fridge to set.
  15. 15Place in the fridge to set.
  16. 16Whip the chilled heavy cream until it forms stiff peaks.
  17. 17Whip the chilled heavy cream until it forms stiff peaks.
  18. 18Whip the chilled heavy cream until it forms stiff peaks.
  19. 19Fold in the cream cheese and Lotus cream until well combined.
  20. 20Fold in the cream cheese and Lotus cream until well combined.
  21. 21Fold in the cream cheese and Lotus cream until well combined.
  22. 22Let the filling to rest in the fridge (you can leave it overnight for best results).
  23. 23Let the filling to rest in the fridge (you can leave it overnight for best results).
  24. 24Let the filling to rest in the fridge (you can leave it overnight for best results).
  25. 25Pour Lotus cream as topping.
  26. 26Pour Lotus cream as topping.
  27. 27Pour Lotus cream as topping.
  28. 28Let the cheesecake rest until it thickens.
  29. 29Let the cheesecake rest until it thickens.
  30. 30Let the cheesecake rest until it thickens.
  31. 31Slice the cheesecake into equal pieces.
  32. 32Slice the cheesecake into equal pieces.
  33. 33Slice the cheesecake into equal pieces.

Ingredients

  • 180g Lotus Biscoff biscuits
  • 180g Lotus Biscoff biscuits
  • 180g Lotus Biscoff biscuits
  • 90g butter
  • 90g butter
  • 90g butter
  • 300ml whipping cream
  • 300ml whipping cream
  • 300ml whipping cream
  • 320g cream cheese
  • 320g cream cheese
  • 320g cream cheese
  • 100g Lotus cream
  • 100g Lotus cream
  • 100g Lotus cream
  • Lotus cream
  • Lotus cream
  • Lotus cream

Equipment

knifecake serverforkglass bowlmixerwhisksaucepanspatula8-inch pan

Tips

  • Crush the biscuits into fine crumbs for the base.
  • Ensure the Lotus cream topping is not warm when applying.
  • Refrigerate the filling overnight for best results.
Lotus Cheesecake | Clip Recipe