Directions
- Preheat oven to 160°C (320°F). Grease a 20 cm (8-inch) springform pan.
- Mix the crushed Lotus cookies and melted butter until combined. Press firmly into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.
- Gently fold in 3 tablespoons of Lotus Biscoff spread to create a swirled effect throughout the cheesecake filling.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and allow to cool at room temperature for 30 minutes.
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, drizzle the melted Lotus spread over the cheesecake and sprinkle with crushed cookies for garnish.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes
Servings: 8
Difficulty: Medium
Variations & Substitutions
- Chocolate Twist: Add a layer of melted dark chocolate on the crust before pouring the filling.
- Mini Cheesecakes: Make in a muffin tin for individual servings.
- Vegan Option: Use dairy-free cream cheese and coconut cream to create a vegan cheesecake.
- Nutty Crunch: Add chopped toasted pecans or almonds to the crust for extra texture.
Serving Suggestions
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