Biscoff cheesecake appears to have currently gained a lot of. It’s also known as Lotus Biscoff, and it’s a type of delicious cookie from Belgium with a deep caramel flavor. Originally famous as a cookie or biscuit in Europe, it has swiftly become a worldwide current flavor. This Lotus Biscoff cheesecake transforms this delicious flavor into a creamy and luscious dessert. It has a crunchy Biscoff foundation, creamy Biscoff filling, and gorgeous Biscoff topping, making it a show-stopping delicacy for when you need something that looks as wonderful as it tastes!
The story behind-
Lotus Biscoff began in a modest bakery in the Belgian town of Lembeke in 1932. With carefully selected natural handpicked ingredients, the one-of-a-kind recipe was brought to perfection. Lotus Bakeries is still run by a family and is still based in its hometown. From there, the delectable cookie has continued to dominate the globe.
What makes it so special?
It essentially comes down to three factors: its distinct flavour, crisp bite, and iconic shape. It’s the best companion of many people’s cup of coffee. For others, it’s a delectable sweet dish.
The recipe-
Ingredients–
For the crust:
● Lotus Biscoff cookies-250g
● Butter, melted -6 tbsp
For the filling:
● Cream cheese-2½ cups (565g)
● Lotus biscoff cookie butter-200g (7oz)
● Heavy cream, cold-1 cup (240ml)
● Powdered sugar-2/3 cup (85g)
○ Vanilla extract-1 teaspoon
○ About 14g of Gelatin powder +70ml of water
For the topping:
● Lotus biscoff cookie butter-200g (7oz)
● Crushed cookies-3-4
Directions–
● Crush the lotus biscuits finely in a food processor or a ziploc bag. Add in the
melted butter until it is all mixed. In a 9-inch (23-cm) spring form pan, pour the
mixture and press it to the very bottom. After you are done with the base, keep it
in the refrigerator.
● To make the filling, combine gelatin powder and water in a small container. Allow
it to sit for 10 minutes and wait for the gelatin powder to fluff up.
● Then you need to mix together cream cheese, vanilla extract, and cookie butter in a large mixing bowl until the mixture is soft and smooth. In a second dish, whisk together heavy cream and powdered sugar until stiff bubbles start to form.
Add the whipped cream into the cream cheese mixture gradually.
● Microwave it for 15 seconds to melt the gelatin. Stir in a few teaspoons of the cheesecake mixture at a time until it is completely dissolved. Come back to the cheesecake mixture and stir it until everything has been mixed evenly.
● Pour the mixture into the spring form pan and place in the freezer for 30 minutes.
● In the meantime, make the topping by melting biscoff cookie butter in a heatproof bowl, in the microwave until the butter has completely melted. Pour the liquid over the cheesecake batter while it is still in a semi- solid state.
● Keep the mixture in the refrigerator for at least 6 hours.
● Release the cake from the pan and sprinkle smashed cookies around the edges
as a finishing touch.
Which Heavy Cream Should You Use?
Both heavy whipped cream and double cream both can be used.
Substitute of Biscoff Cookie Butter
To be honest, this is a biscoff cheesecake, thus biscoff cookie butter is required for that authentic flavor. However, certain retailers and brands produce their own cookie butter, which you can use as suitable substitute butter.
