Best Lotus Biscoff Cheesecake Recipe
Lotus Biscoff cheesecake recipe: This is the best and easiest Lotus Bischoff Cheesecake recipe. it’s creamy and like a mousse texture, It requires only 5 ingredients, it takes 15 minutes to prepare, and most importantly it doesn’t require an oven.
what is Lotus Biscoff Cheesecake recipe?
Lotus Biscoff Cheesecake recipe is a delicious dessert that combines the creamy richness of traditional cheesecake with the distinctive caramelized flavor of Lotus Biscoff cookies. The crust is typically made from crushed Biscoff cookies mixed with butter, while the filling is a blend of cream cheese, sugar, and whipped cream, often enhanced with melted Biscoff spread. It may be topped with a drizzle of Biscoff sauce or additional crushed cookies, creating a sweet and indulgent treat that’s become popular for its unique taste and texture.
What Are the ingredients for the Best Lotus Biscoff Cheesecake Recipe?
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Lotus biscuits
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Biscuits
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Melted butter
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Cream cheese
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Lotus biscoff spread
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Heavy cream
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Thick cream
How to make Best Lotus Biscoff Cheesecake Recipe:
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First, put the biscuits in the food processor and crush them, then put them in a bowl drizzle the melted butter and mix well.
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Second, transfer the biscuits mixture into a mini cheesecake pans press evenly, and refrigerate it for 20 minutes.
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Third, in a stand mixer add cream cheese, lotus biscoff spread, and thick cream and beat them on a medium to high speed for 3-4 minutes or until the mixture becomes creamy.
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Fourth, whip the cream for 3-4 minutes or until soft peaks form.
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Fifth, add the whipped cream to the lotus mixture and mix them gently and slowly until combined.
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Sixth, pour the filling over the chilled biscuit base, smooth it down with a spatula or spoon, and put it in the fridge for at least 8 hours preferably overnight.
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Finally, take it out of the pan pour melted lotus biscoff spread, and decorate with crushed lotus biscuits.
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Enjoy lotus biscoff cheesecake recipe!
Pro tips for making lotus biscoff cheesecake recipe:
- Use Room Temperature Ingredients: Ensure your cream cheese and other dairy ingredients are at room temperature for a smoother filling and easier mixing.
- Stabilize the Filling: Whip heavy cream separately and fold it into the cream cheese mixture to achieve a light and airy texture.
- Chill Thoroughly: Allow the cheesecake to chill in the refrigerator for at least 4-6 hours, or overnight, to set properly and enhance the flavors.
- Decorate Creatively: Top the cheesecake with a layer of Biscoff spread, extra cookie crumbles, or a drizzle of caramel sauce for visual appeal and added flavor.
Frequently asked questions
Here are some frequently asked questions about making a Lotus Biscoff cheesecake recipe:
How do I make the crust?
Crush the Lotus Biscoff cookies into fine crumbs, mix with melted butter, and press the mixture into the bottom of a mini cheesecake pan or springform pan. Refrigerate to set.
How long does it take to set?
Allow the cheesecake to chill for at least 4-6 hours, but overnight is best for optimal firmness.
How should I store leftovers?
Keep any leftovers in the fridge, covered, for up to five days. It can also be frozen for longer storage, although the texture may change.
Can I use a different type of cookie for the crust?
Yes, while Lotus Biscoff cookies provide a unique flavor, you can substitute them with graham crackers or other cookies if desired.
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Best Lotus Biscoff Cheesecake Recipe
Ingredients
Crust
- 30 g biscuits
- 30 g lotus biscuits
- 40 g melted butter
Filling
- 200 g cream cheese
- 120 g lotus biscoff spread
- 300 g thick cream 2 cans
- 250 ml heavy cream 1 cup
Instructions
CRUST
- Add the biscuits in the food processor and crush them, then put them in a bowl and drizzle the melted butter and mix well.
- transfer the biscuits mixture into a cheesecake pan or mini cheesecake pans and press evenly, and refrigerated it for 20 minutes.
Filling
- In a stand mixer add cream cheese, lotus biscoff spread, and thick cream and beat them in a medium to high speed for 3-4 minutes or until the mixture becomes creamy.
- In a second bowl whip the cream for 3-4 minutes or until soft peaks form, add the whipped cream to the lotus mixture and mix them gently and slowly until combined.
- Pour the filling over the chilled biscuit base and smooth down with a spatula or spoon, and put it in the fridge for at least 8 hours preferably overnight.
- Take it out of the pan and pour melted lotus biscoff spread onto the top and spread out quickly.
- Finally, sprinkle some crushed lotus biscuits on the top.
Notes
- You can use any type of biscuits if you don’t have lotus biscuits.
- You have to leave it in the fridge for at least 8 hours.
- All ingredients should be at room temperature.