- Serves 10
- 240 minutes
- Difficulty Hard
- 5 Ingredients
Adjust oven rack to middle position and heat oven to 325F/160C. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round.
Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs. You can also place them in a large zipperlock bag and smash them with a rolling pin or meat mallet until finely ground.
Stir in the melted butter until evenly combined. Measure out 1/4 cup (50g) of the mixture and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. Evenly spread the remaining crumb mixture to the prepared pan’s bottom, then press with a flat-bottomed drinking glass or measuring cup.
Transfer to the oven and bake until deepens in color and smells fragrant; 8 to 9 minutes. (You can skip the baking step if you prefer, but it helps set the crust better and gives it a more aromatic flavor and crisper texture). Allow to cool completely before filling. To speed things up, I like to cool it in the freezer as I work on the filling.
TO MAKE THE FILLING:
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 (no need to wash), 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 to the cooled cookie crust and use an offset spatula or the back of a spoon to spread into an even layer and smooth the surface.
Cover tightly with plastic wrap and refrigerate until set, 5 to 6 hours or overnight.
Ingredients (serves 10)
- 30 Lotus Biscoff cookies (235g)* 6 tablespoons (3oz/ 85g) unsalted butter, melted For the crust
- 1 cup (237ml) heavy whipping cream, very cold 12 1/3oz (350g) cream cheese, at cool room temperature* For filling
- 1 cup (260g) Lotus Biscoff spread (aka Speculoos or any cookie butter)* As mentioned
- 2/3 cups (75g) powdered sugar 1/8 teaspoon salt For the cream cheese, I use Kiri Creamy, the one in the tub, not the squares.
- For topping FOR THE TOPPING: The remaining 140g (heaping 1/2 cup) of the Lotus Biscoff spread jar
Notes... I took the cheesecake to a couple of recent gatherings and needless to say, it stole the show! If I get a dollar for every time I’ve been asked to share a Lotus Biscoff cheesecake recipe, I’d be…well…not quite a millionaire, but maybe close to a hundredanaire?
- * Begin by grinding up a full 250g packet (except 2) of those delectable Lotus cookies into fine crumbs. Off to a great start already! * Then mix the crumbs up with melted butter. * Set aside 1/4 cup (50g) of the crumb mixture to garnish the rim with later.
- Pack the rest of the crumb mixture into the bottom of a springform pan. Now, if you want to stay true to the “NO BAKE” nature of the recipe, you can leave it as is and all will be good with the world, but I love to bake it for just about 8 minutes. This helps set the crust better and gives it a more aromatic flavor and crisper texture. Your call! Just be sure to let it cool completely before pouring in the filling
- Beat together the cream cheese, Lotus Biscoff spread, powdered sugar and little salt until nice and creamy. Then gently fold in some previously whipped cream to lighten it up.
- Plop and spread that yummy cheesecake filling into a smooth layer, trying with all your might, not to ditch the idea of making a cheesecake and eat it all up with a spoon. The filling should be thick and spreadable and not soupy at all. At which point, cover that deliciousness, bid it farewell and refrigerate until set; about six-ish hours, even better overnight.
- To ensure a sturdy cake that won’t wimp on you as you add the warm topping, I like to pop the cheesecake in the freezer for about 30 minutes before unmolding it from the pan. After that, transfer it to your serving platter, then microwave whatever’s left of the Lotus jar until melted.
- Refrigerate the cake once more, to set the topping, then remember that 1/4 cup of crumb mixture that we’ve set aside? Now’s the time to pull it out! Sprinkle it all around the rim.
- To get those perfectly cut slices, simply dip a sharp knife in hot water, wipe it dry, the slice. Repeat, wiping the knife clean between each slice. Serve cold…straight for the fridge.
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