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This cheesecake is a blend of creamy goodness and crunchy Lotus cookies. The first step is making the crust. You crush one cup of Lotus Biscoff cookies. Mix these crumbs with four tablespoons of melted butter. Press this mix into a springform pan. Bake it for ten minutes to set.

Cheesecake lotus recipe 🍰

Indulge your sweet tooth with this creamy and delightful Cheesecake Lotus recipe! Learn how to create a rich dessert featuring a crunchy Lotus cookie crust and a smooth filling that will leave your friends and family craving more. With easy-to-follow steps, you'll bake the perfect cheesecake that's ideal for any occasion. Click through now to uncover the full recipe and impress your guests with this scrumptious treat!
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Ingredients
  

1 cup Lotus Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup whipped heavy cream

1/3 cup Lotus Biscoff spread (for drizzling)

Extra Lotus Biscoff cookies for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing the sides.

    Make the Crust: In a mixing bowl, combine the crushed Lotus Biscoff cookies with melted butter. Mix until well combined and the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes.

        Add Sugar and Eggs: Gradually add the granulated sugar and mix until well combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate Sour Cream: Gently fold in the sour cream into the cream cheese mixture until fully combined and smooth.

            Pour and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until the edges are set but the center is slightly jiggly.

              Cool and Chill: Once baked, turn off the oven and leave the cheesecake inside for one hour with the door slightly ajar. This helps to prevent cracks. Remove it from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

                Prepare the Topping: Before serving, whip the heavy cream until stiff peaks form. Using a piping bag, pipe dollops of whipped cream on top of the cheesecake.

                  Add the Drizzle and Garnish: Warm the Lotus Biscoff spread in the microwave for about 10-15 seconds until it’s pourable. Drizzle it generously over the whipped cream. Crumble extra Lotus Biscoff cookies over the top for garnish.

                    Prep Time, Total Time, Servings: 30 min | 6 hrs | Serves 8

                      - Presentation Tips: Serve chilled slices of the cheesecake on beautiful dessert plates with a sprig of mint on the side for an elegant touch.