Serves 1
Directions
- 1Crush the Lotus Biscoff biscuits into fine crumbs.
- 2Melt the butter.
- 3Mix the melted butter with the biscuit crumbs.
- 4Press the mixture into an 8-inch pan and compact it.
- 5Place in the fridge to set.
- 6Whip the chilled heavy cream until it forms stiff peaks.
- 7Fold in the cream cheese and Lotus cream until well combined.
- 8Let the filling to rest in the fridge (you can leave it overnight for best results).
- 9Pour Lotus cream as topping.
- 10Let the cheesecake rest until it thickens.
- 11Slice the cheesecake into equal pieces.
Ingredients
- 180g Lotus Biscoff biscuits
- 90g butter
- 300ml whipping cream
- 320g cream cheese
- 100g Lotus cream
- Lotus cream
Equipment
knifecake serverforkglass bowlmixerwhisksaucepanspatula8-inch pan
Tips
- Crush the biscuits into fine crumbs for the base.
- Ensure the Lotus cream topping is not warm when applying.
- Refrigerate the filling overnight for best results.
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