Biscoff Cheesecake (Printable Version)
# What You’ll Need:
01 -
140g (about 1/2 cup) Lotus Biscoff spread.
02 -
A tiny pinch (1/8 tsp) salt.
03 -
2/3 cup (roughly 75g) powdered sugar.
04 -
1 cup (about 237ml) cold heavy cream.
05 -
1 cup (260g) Lotus Biscoff spread.
06 -
12 1/3 oz (350g) cream cheese, let it warm up a bit first.
07 -
6 tbsp (85g) melted unsalted butter.
08 -
30 Lotus Biscoff cookies, that’s close to 235g.
# Steps To Make It:
01 -
Gently warm up the rest of the Biscoff spread and pour some along the edge to drip down. Use the rest to cover the top, then chill for 10 minutes. Stick those saved cookie crumbs around the outside.
02 -
Beat the cream until it’s firm and toss it in the fridge. Mix up cream cheese, both Biscoff spreads, powdered sugar, and salt until extra smooth. Fold the whipped cream into that mix. Pour it all into the crust and let it set up in the fridge at least 5 or 6 hours.
03 -
Blend cookies to fine crumbs. Save a handful (about 1/4 cup) for decorating later. Mix the rest with melted butter, smush into the pan, and if you want, bake for 8 to 9 minutes. Let it cool totally.
04 -
Crank the oven up to 325°F. Line your 9-inch springform pan.
# Extra Notes:
01 -
You’ll use the whole 400g Biscoff spread jar.
02 -
A full 250g pack of cookies goes in.
03 -
Baking that crust isn’t a must, but it makes it better.
04 -
Pick full-fat, brick-style cream cheese for best taste.