James’ Lotus Biscoff Cheesecake
When James first made this cheesecake for our friends, we nearly died at how delicious it was. Since then, whenever a potluck was in the plan, James was asked to bring “the cheesecake." I was lucky enough to gain access to his recipe and each time I’ve made it, I get the same reaction that I gave James.
It’s a simple recipe that requires minimal baking, the biscoff spread does the work in this recipe. For a Gillian twist, add a pinch of flaky sea salt on each piece to cut through the sweetness.
Ingredients
Crust
30 Lotus Biscoff cookies
6 tbsp of salted butter, melted
Filling
1 cup cold heavy cream
12 oz (1 & 1/2 packages) room temperature cream cheese
1 cup Lotus Biscoff spread
2/3 cup powdered sugar
pinch of kosher salt
Topping
Remaining Lotus Biscoff spread (1/2 cup)
Directions
Preheat oven to 325°F. Line the bottom of a spring form pan (9” or 10”) with parchment paper and cooking spray.
Use a food processor and pulse the cookies into fine crumbs. Alternatively, put the cookies in a plastic bag and crush with a rolling pin. Stir in the melted butter, reserve 1/4 cup for decoration. Use the bottom of a glass (greased) to press the remaining cookie crumb mixture into the pan to form a tight crust.
Bake the crust for 8-9 minutes or until fragrant (You can skip this step if you want, it just allows for a crispier crust). Cool while you make the filling.
Using an electric mixer, beat the cold cream in a chilled bowl until stiff peaks form. Transfer the whipped cream to a different bowl. Using the mixer again (no need to wash the beaters), beat together the remaining filling ingredients until smooth.
Fold in the whipped cream to the filling mixture until combined, try not to over-mix to keep the cheesecake light.
Scrape the filling into the cooled crust and spread into an even layer with spatula.
Cover tightly with plastic wrap and chill for 6 hours or overnight.
To serve, melt the remaining Lotus Biscoff spread, pour over top of the cheesecake & decorate with remaining cookie crumbs, flaky sea salt and any additional cookies.
Enjoy!
