Recipe of Any-night-of-the-week Lotus Biscoff cheese cake

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, Simple Way to Make Ultimate Lotus Biscoff cheese cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lotus Biscoff cheese cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lotus Biscoff cheese cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lotus Biscoff cheese cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lotus Biscoff cheese cake estimated approx 30 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Lotus Biscoff cheese cake using 7 ingredients and 10 steps. Here is how you can achieve that.

This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!
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Ingredients and spices that need to be Prepare to make Lotus Biscoff cheese cake:

1. 250 g lotus biscoffuk biscuits
2. 100 g butter
3. 400 g cream cheese
4. 200 g lotus bid off spread
5. 300 ml cream
6. 50 g icing sugar
7. as required Optional topping :200g melted bid off spread

Steps to make Lotus Biscoff cheese cake

1. To a food processor add biscoff cookies.
   
   Pulse a few times until you get cookie crumbs. Transfer the crumbs to a large bowl. If you don’t have a food processor you can place these cookies in a large ziplock bag and then whack them with a rolling pin until you get crumbs.
   Melt unsalted butter and let it cool down a bit and then transfer the melted butter to the bowl of cookie crumbs.
2. Using a spatula, mix until all the butter is well mixed with the crumbs and the mixture resembles wet sand
3. Transfer cookie crumbs to a 9-inch springform pan. Using your fingers, spread the crumbs throughout the pan. Then using the back of a small bowl or a measuring cup (I used 1/4 cup measuring cup), press the crumbs tightly into the bottom of your pan.
   Once it’s all tightly packed, transfer the pan into the freezer for 30 minutes while you make the filling.
4. Pour cold heavy cream into the steel bowl of your stand mixer (chill your bowl and wire whisk attachment for 20 minutes before doing this). Using a wire whisk attachment, beat the cream until it forms peaks. Do not over beat else the cream will separate. Transfer the whipped cream to another bowl. You can also use a hand mixer here.
5. Now, to the same steel bowl (no need to clean it), add cream cheese (it’s very important that it’s at room temperature), powdered sugar, 1 cup biscoff cookie butter and pinch of salt
6. Using the paddle attachment of your stand mixer (or use your hand mixer), beat everything together for 3 to 4 minutes on medium speed until it’s well combined.
7. Now, fold in the whipped cream into the cream cheese mixture in 2 to 3 parts. Fold gently, you don’t want to deflate all the air that you whipped into the cream. The cheesecake filling is now ready.
8. Take the pan out of the freezer and pour the prepared filling into the pan. Use a spatula to spread the filling throughout the pan.
   
   Cover the pan with a cling sheet and refrigerate overnight or for a minimum of 8 hours.
9. In the morning, remove the cake from the pan by releasing the sides of the springform pan and then lifting it carefully. Transfer to your serving stand/plate.
10. Microwave 1/4 to 1/3 cup of cookie butter that is remaining in the jar (we use all of the 14.1 oz./400 gram cookie butter jar) for 30 seconds until it’s pouring consistency. You can also melt it in a pan. Then pour it over chilled cheesecake. Crush few more biscoff cookies and sprinkle them around. Pop back the cheesecake into the refrigerator for 30 more minutes. Then slice and enjoy!

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So that is going to wrap it up with this exceptional food Recipe of Super Quick Homemade Lotus Biscoff cheese cake. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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