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Ingredients:
Lotus Biscoff cookies: 16 pieces (about 150 g)
Melted butter: 3 tbsp
Cream cheese: 1 cup (240 g)
Vanilla extract: 1/2 tsp
Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)
Cold heavy cream: 1/2 cup (120 ml)
Icing sugar: 4 tbsp
Extra Lotus Biscoff cookies for garnish: 3-5 pieces
Directions:
Prepare the base:
Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated.
Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer.
Refrigerate the base for 30 minutes to firm up.
Make the cheesecake filling:
In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps.
Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
In a separate bowl, whisk 1/2 cup of cold heavy cream with 4 tbsp of icing sugar until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth
.
Assemble the cheesecake:
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