Directions
- 1Crush the biscuits into fine crumbs.
- 2Melt the butter and mix it with the biscuit crumbs.
- 3Press the mixture into a 20 cm (8-inch) pan, making sure it’s compacted.
- 4Place in the fridge to set.
- 5Whip the chilled heavy cream until it forms stiff peaks.
- 6Fold the cream cheese and Lotus cream until well combined.
- 7Let the filling to rest in the fridge (you can leave it overnight for best results).
- 8Top with Lotus cream (make sure it’s not warm).
- 9Let the cheesecake rest until it thickens.
Ingredients
- 180 g biscuits
- 90 g butter
- 300 ml whipping cream
- 320 g cream cheese
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
Equipment
knifespatulahand mixerbowl8 inch pan
Related recipes
No Bake Pumpkin Cheesecake Delight
American · Dessert
Twisted Apple Pie Rolls
Dessert
Calugas de miel de ulmo
Dessert
Olive Oil Cake with Figs & Whipped Mascarpone
Dessert
Stovetop Brownies
Dessert
FAT OREO CHOCOLATE CHIP COOKIES
Dessert
Oatmeal Raisin Cookies
Dessert
blueberry streusel muffins
Dessert
Churro Cheesecake Snickerdoodles
Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
fudgy oreo brookies
Dessert