Indulge in the heavenly fusion of creamy cheesecake and the irresistible crunch of Lotus biscuits. Our Lotus Biscuit Cheesecake recipe will take your taste buds on a journey like never before. Whether you’re a cheesecake aficionado or simply looking for a new dessert sensation, this decadent creation is a must-try. Join us as we reveal the secrets to crafting this luscious delight.
For the Cheesecake Base:
- 200g (7 ounces) of Lotus biscuits, finely crushed
- 100g (3.5 ounces) of unsalted butter, melted
For the Cheesecake Filling:
- 500g (17.6 ounces) of cream cheese, softened
- 200g (7 ounces) of granulated sugar
- 200ml (6.8 ounces) of heavy cream
- 1 teaspoon of vanilla extract
- 200g (7 ounces) of Lotus Biscoff spread
- 3 large eggs
For the Lotus Biscuit Topping:
- 150g (5.3 ounces) of Lotus biscuits, roughly crushed
Preparing the Cheesecake Base
- Start by crushing the Lotus biscuits into fine crumbs. You can use a food processor or simply place them in a resealable plastic bag and crush them with a rolling pin.
- In a bowl, combine the crushed biscuits with the melted unsalted butter. Mix until you have a consistent, crumbly texture.
- Press this mixture firmly into the base of a 9-inch (23 cm) springform pan to create an even layer. Place it in the refrigerator to set while you prepare the cheesecake filling.
Creating the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the heavy cream and vanilla extract, continuing to mix until fully incorporated.
- Gradually fold in the Lotus Biscoff spread, ensuring it’s evenly distributed throughout the mixture.
- Beat in the eggs, one at a time, making sure each egg is fully combined before adding the next.
Assembling the Cheesecake
- Preheat your oven to 160°C (325°F).
- Remove the prepared crust from the refrigerator and pour the cheesecake filling over it.
- Sprinkle the roughly crushed Lotus biscuits on top of the cheesecake filling, creating an irresistible crunchy layer.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but slightly wobbly in the center.
- Once done, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to prevent cracking.
- Carefully remove the cheesecake from the springform pan.
- Slice your Lotus Biscuit Cheesecake and serve each piece with a drizzle of melted Lotus Biscoff spread for an extra indulgent touch.
Why This Recipe Works
This Lotus Biscuit Cheesecake is a testament to the irresistible combination of creamy cheesecake and the distinct caramelized flavor of Lotus biscuits. The crushed biscuits in the crust and the topping provide a delightful contrast to the velvety cheesecake, making each bite a symphony of textures and tastes.
Lotus Biscuit Cheesecake is more than just a dessert; it’s a culinary masterpiece. Perfect for any occasion, this recipe is a crowd-pleaser that elevates your dessert game to new heights. So, why settle for ordinary when you can experience extraordinary? Treat yourself and your loved ones to the decadent magic of Lotus Biscuit Cheesecake today. Your search for the perfect dessert ends here.