Lotus Cheesecake

Name: Lotus Cheesecake
Prep time: 180 min
Cook time: PTnullM
Yield: 8
Cuisine: Internacional
Ingredients: 300 grams Lotus Biscoff, crumbled, for the crust; 125 grams butter, for the crust; 1 teaspoon salt flower, for the crust; 500 grams cream cheese, for the cheese filling; 250 grams Lotus Biscoff Cream, for the cheese filling; 100 grams icing sugar, for the cheese filling; 1 tablespoon vanilla essence, for the cheese filling; 300 milliliters whipping cream, for the cheese filling; Lotus Biscoff Cream, for decoration; Lotus Biscoff, crumbled; Lotus Biscoff, whole

Mara Alpizar

If you want to prepare a dessert that will leave everyone in awe, this recipe is for you! Make this delicious Lotus cheesecake to enjoy with family or even to sell; it’s one of the most popular recipes in recent years! Are you ready to make this Lotus cookie cheesecake with kiwilimón?

Did you know? The Lotus Biscoff cookies were created by Belgian pastry chef Jan Boone Sr. in 1932. They are famous for their caramel flavor and crunchy texture.

Click here to see more cheesecake recipes!

Reviewed by Editorial Team of Kiwilimón

Published: 29-01-2024

Preparation

Low

Blend the cookies until finely crushed. Place in a bowl along with the butter and fleur de sel and mix until well combined. Set aside. Beat the cream cheese, Lotus Biscoff spread, powdered sugar, and vanilla extract until well combined. Add the whipped cream and continue beating until incorporated. Place the cookie mixture with butter in a springform pan and flatten with a spoon. Add the cheese mixture on top and refrigerate for 2 hours or until firm. Lightly heat the Lotus Biscoff spread in the microwave. Pour over the cheesecake and decorate with crushed and whole Lotus Biscoff cookies.