Follow the instructions below to make this incredible looking and tasting Lotus Biscoff Cheesecake – no baking required! Its a long one, but you won’t be disappointed!
We spotted this on Cleobuttera’s insta page, and as with everything they make this looks bloomin’ delicious! Find her page and her original recipe right here!
INGREDIENTS:
- 30 Lotus Biscoff cookies (235g)
- 6 tablespoons (3oz/ 85g) unsalted butter, melted
- 1 cup (237ml) heavy whipping cream, very cold
- 12 1/3oz (350g) cream cheese, at cool room temperature
- 1 cup (260g) Lotus Biscoff spread
- 2/3 cups (75g) powdered sugar
- 1/8 teaspoon salt
- The remaining 140g (1/2 cup) of the Lotus Biscoff spread jar
INSTRUCTIONS:
- Place an oven rack in the middle position and heat oven to 160ºc. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round.
- Put the Biscuits inside a ziplock bag. Using a rolling pin, crush the Lotus Biscoff cookies into fine crumbs.
- Stir in the melted butter until evenly combined. Measure out 50g of the mixture and place in a small bowl, cover with clingfilm, and refrigerate until ready to use later. Evenly spread the remaining crumb mixture to the prepared pan’s bottom, then press with a flat-bottomed drinking glass or measuring cup.
- With an electric mixer on medium speed, beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form. Be careful not to over mix the cream so it doesn’t curdle. Transfer the whipped cream to a medium bowl and keep chilled in the fridge until ready to use.
- In the same bowl and using the same mixer, beat together the cream cheese, Lotus Biscoff spread, powdered sugar and salt until well combined and very smooth.
- Using a rubber spatula, gently fold in the whipped cream into the cream cheese mixture, until uniform in color and no white streaks remain. Mixture should be very stable and cloud-like, but not loose at all.
- Scrape the filling into to the crust and use the back of a spoon to spread into an even layer and smooth the surface.
- Cover tightly with clingfilm and put it in the fridge until set, 5 to 6 hours or overnight.
- Use a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Use a thin, wide spatula, cake lifter or the removable bottom of a tart pan, to lift the cake off of the bottom; the parchment round should slide right off. Transfer to a serving platter.
- Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.
- Use a piping bag (or small ziplock bag) with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get that drip effect. Then pour the remaining spread all over the surface, quickly spreading it out into a smooth, even layer.
- Put back the cheesecake in the refrigerator to set the topping; at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture. For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotus cookies decoratively on top. Garnish the platter with berries, if desired.
- Serve cold, straight for the fridge. Cover and refrigerate leftovers for up to 5 days or freeze for up to a month, maybe longer.
- Enjoy your incredible creation!
Find the original recipe and much more on Cleobuttera’s site!
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