Irresistible 7-Step Lotus Cookie Cheesecake Recipe (Page 2 ) | March 21, 2025
Annonce:
Instructions
1. Prepare the Crust
- Crush the Lotus Biscoff cookies using a food processor or place them in a ziplock bag and crush with a rolling pin.
- In a bowl, combine the crushed cookies and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of the springform pan to form an even crust.
- Refrigerate for 20 minutes to set.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the Lotus Biscoff spread and vanilla extract, and beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and airy.
3. Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.
- Smooth the top and refrigerate for at least 6 hours or overnight for the best texture.
4. Add the Topping
- Once set, melt the Lotus Biscoff spread and pour it over the cheesecake.
- Use a spatula to spread the topping evenly.
- Garnish with crushed Lotus cookies and dollops of whipped cream if desired.
5. Serve
- Carefully remove the cheesecake from the springform pan.
- Slice with a sharp knife, wiping the blade clean between slices for neat edges.
- Serve chilled and enjoy!
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Next: My man is totally obsessed with this dish. He’s on my case to whip it up weekly.
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