Lotus Biscoff Cheesecake Recipe

For the crust:

• 250g Biscoff cookies
• 6 Tbsp Butter, melted

For the filling:

• 2½ cups Cream cheese
• 200g Lotus biscoff cookie butter
• 1 cup Heavy cream, cold
• 2/3 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 14g Gelatin powder +70ml water

For the topping:

• 200g Lotus biscoff cookie butter
• 3-4 Crushed cookies

Instructions:

1. Take a Lotus Biscoff Cookies in a food processor and crush them finely.

2. Spread melted butter and crush again until combined. In a cake pan spread this mixture evenly. Put it into the refrigerator while making the filling.

3. Take a gelatin powder into a bowl, add some cold water and stir well for 10 minutes. Take another bowl add cream cheese, Lotus biscoff cookie batter and vanilla extract. Beat this mixture until it becomes smooth.

4. Take Heavy cream cold into bowl add some powdered sugar whipe to medium-stiff peaks. Gradually add into cream cheese mixture and mix them well.

5. Melt the gelatin in the microwave for 15 sec. Add into cheesecake mixture and mix well.

6. Put this mixture on top of pan spread nicely and freeze for 30 minutes.

7. Take Lotus biscoff cookie butter and melt in the microwave and put on top of cheesecake mixture. Refrigerate at least 6 hours.

8. Take 3-4 lotus biscoff cookies and crush them. Release cake from pan and garnish with crushed cookies.