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The star of this dish is the Lotus Biscoff cookie. Their unique flavor shines in every bite. The crunch of the cookies creates a perfect base for the creamy filling. I love how easy it is to make this cheesecake at home.

Cheesecake lotus recipe 🍰

Indulge in the delightful world of desserts with this easy Cheesecake Lotus recipe! Perfect for beginners, it features a crunchy Lotus Biscoff cookie crust and a creamy, fluffy filling that will have your taste buds dancing. Impress your friends and family with this charming treat that's simple to make. Ready to create a sweet masterpiece? Click through to explore the full recipe and enjoy a delicious dessert experience!
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Ingredients
  

250g Lotus Biscoff biscuits, crushed

100g unsalted butter, melted

500g cream cheese, softened

200ml heavy cream

150g powdered sugar

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 teaspoon ground cinnamon

Additional Lotus Biscoff biscuits for topping

Instructions
 

Prepare the Crust: In a mixing bowl, combine the crushed Lotus Biscoff biscuits with melted butter until the mixture is well combined and resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while you make the filling.

    Make the Cream Cheese Filling: In a large mixing bowl, whisk the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, continuing to whisk until fully incorporated.

      Incorporate Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

        Add Flavorings: Incorporate the vanilla extract, lemon juice, and ground cinnamon into the cream cheese mixture, folding carefully to maintain the fluffiness.

          Assemble the Cheesecake: Pour the cream cheese filling over the chilled cookie crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

            Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set and develop flavors.

              Serve: Once set, carefully release the cheesecake from the springform pan. Top with additional crushed Lotus Biscoff biscuits for garnish before slicing.

                - Prep Time: 30 mins | Total Time: 4 hrs 30 mins | Servings: 8-10 slices

                  - Presentation Tips: Serve slices on dessert plates, and add a dollop of whipped cream and a drizzled caramel sauce for an elegant touch.