Lotus Cheesecake
Ingredients:
CRUST
235g Lotus Biscoff biscuits
85g unsalted butter, melted
FILLING
1 cup liquid whipping cream, cold
350g cream cheese, room temperature
260g Lotus Biscoff spread
75g powdered sugar
1/8 teaspoon salt
TOPPING
140g Lotus Biscoff spread
Instructions:
Preheat oven to 160C. Line the bottom of a 9 or 10-inch springform pan with a round piece of parchment paper.
Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs. Stir in the melted butter until evenly combined. Measure out 1/4 cup of the mixture and reserve in a small plastic bag.
Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a cup or measuring cup.
Bake in the oven for 8 to 9 minutes. Allow to cool completely before filling.
With an electric mixer on medium speed, beat the heavy whipping cream in a large bowl until stiff peaks form. Be careful not to over mix. Transfer the whipped cream to a medium bowl and keep 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 no white streaks remain.
Pour 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.
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. Pour onto the cheesecake and spread until evenly coated, let some of it drip off the cake.
When serving, use the saved cookie crumbs to decorate the cake. Decorate with fresh fruit/berries and lotus biscuits in the middle.
