![biscoff cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/10/INSTA-min-3-300x300.jpg)
LOTUS BISCOFF CHEESECAKE
Ingredients
Crust
- 150 g (5,2 oz - 20 rectangular cookies) Lotus Biscoff Cookies
- 70 g (1/3 cup) unsalted butter melted
Cheesecake Filling
- 500 g (1,1 pound) cream cheese Philadelphia type. It doesn't matter if you use it chilled or at room temperature.
- 175 g (6,1 oz) Lotus Biscoff Spread
- 75 g (1/2 cup+1 tbsp) powdered sugar
- 1 tsp vanilla paste or vanilla extract
- 210 g (3/4 cup+2 tbsp) whipping cream chilled
- 12 g gelatine leaves or the same amount of gelatine powder
- 20 g (1+1/2 tbsp) hot water to dissolve gelatine
Topping
- 160 g (5,6 oz) Lotus Biscoff Spread heated in microwave for about 10-20 seconds
- 1 tbsp white chocolate melted, for decoration (optional)
- 2 Lotus Biscoff cookies crushed, for decoration (optional)
Instructions
Crust
- Process Lotus Biscoff cookies until finely crumbs form. You can use a food processor, or place biscuits into a ziplog bag, close it and use a rolling pin to mash biscuits into evenly fine crumbs.
- Mix biscuit crumbs with melted butter until evenly moistened.
- Press the mix in the bottom of a 18,5cm-7inch ring cake. You can use a ring or the cake ring from a springform pan placed onto the serving plate and lined with acetate foil or parchment paper.
- Put in refrigerator until the cheesecake filling is ready.
Cheesecake Filling
- In a large bowl mix cream cheese, Biscoff Spread, powdered sugar and vanilla until well combined. Do not overmix. Set aside.
- In a large bowl whip whipping cream until medium peaks form.
- Gently fold whipping cream into the cream cheese mix until combined. Be gentle and do not overmix.
- Soak gelatine leaves into chilled water for about 5-10 minutes, then squeeze it and dissolve it into 20 g of hot water (water doesn't need to boil, I just microwave it until hot). Mix until gelatine completely dissolves. If gelatine doens't completely dissolve, just heat the mix a bit into microwave for few seconds. If you use gelatine powder, follow the instructions to use it written on the packaging.
- Slightly cool down gelatine mix and add about 3 tbsp of cream cheese + whipped cream mix into gelatine mix: mix with a whisk to completely dissolve all the cream cheese lumps into the gelatine mix.
- When cooled down, gently fold the gelatine mix into the cream cheese + whipped cream mix until well combined.
- Place the cream cheese mix on top of the crust and put it in freezer for about 30 minutes to accelerate the setting time.
Topping
- Gently pour the warmed Lotus Biscoff Spread on top of the cheesecake and spread with a spatula to create some swirls (optional).
- Put in refrigerator for about 6-8 hours or overnight.
- Decorate the top with melted white chocolate and some Biscoff cookie crumbs (optional) and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
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Tips:
![biscoff cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/10/MVI_8842.00_11_24_18.Immagine005-min-1024x576.jpg)
In this recipe I’m using a cake ring lined with acetate foil, but you can use a classic springform pan and lined it with parchment paper.
![biscoff cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/10/MVI_8842.00_12_29_00.Immagine006-min-1024x576.jpg)
This recipe is pretty popular made without gelatine too, but I decided to use gelatine (leaves or powder) to get a more stabilized no-bake cheesecake you can enjoy in every season of the year, even if you live in a hot climate.
No-bake cheesecakes made without gelatine melts quickly if you live in a hot climate or if you leave them at room temperature too much. But if you use my recipe, you’ll get a perfect stabilized cheesecake that always turns out perfect!
![biscoff cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/10/MVI_8842.00_09_55_00.Immagine003-min-1024x576.jpg)
The texture is creamy and rich, not jelly at all, it literally melts in your mouth!
If you use gelatine powder, use the same amount, swell into about 1+1/2 tbsp of cold water then microwave it few seconds until completely dissolved.
Be careful to not using gelatine mix when still hot into your cheesecake batter: add few tbsp of cheesecake batter into your slightly cooled down gelatine, mix to dissolve completely until no lumps, then you can incorporate it into your cheesecake batter.