Recipe: Delicious Lotus Cheesecake

Lotus Cheesecake. This delicious cheesecake features Lotus is every way, shape and form: A crunchy Lotus Biscoff crust in the bottom. A Lotus-flavored, creamy and airy cheesecake in the middle. A thin layer of melted Lotus spread on top.

This simple no bake Biscoff cheesecake is indulgent, creamy and sure to impress. Much more natural than Nutella cheesecake in my opinion. The cinnamon graham flavor of the spread mimics the crust so it has a really nice harmony. You can have Lotus Cheesecake using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Lotus Cheesecake

1. It's 250 g of crushed biscuits.
2. It's 60 g of melted butter.
3. You need 1000 g of cream cheese.
4. Prepare 300 g of white sugar.
5. Prepare 200 g of dollop cream.
6. You need 150 ml of milk.
7. It's 30 g of all purpose flour.
8. You need 1 of lemon zest.
9. Prepare 1 of orange zest.
10. Prepare 5 ml of vanilla extract.
11. You need 4 of eggs.
12. It's 150 g of melted lotus spread.

Cheesecake is a little tangy, so the sweetness of the lotus offsets it. Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don't feel like baking! This Lotus Biscoff Cheesecake is the ultimate dessert because it is freezer friendly.

Lotus Cheesecake instructions

1. You need the picture, large springform pan, 2 mixing bowls, and ziplock bag. Pre heat the oven to 350 F or 175 C.
2. In the ziplock bag, crush the biscuits then add the melted butter and mix well..
3. Butter the pan and spread the mix evenly by pressing it down.
4. In a large mixing bowl, cream the cheese with the sugar. Add the cream.
5. In a small mixing bowl, mix the milk and flour and make sure there are no lumps. Add the zests and vanilla.
6. Bring the two mixtures in the big bowl and mix. Mix in the egg one at a time.
7. Pour the mixture in the pan. Tab tab to release air bubbles.
8. Place in the oven for 1 hour. Turn off the oven and let it cool in the oven for at least 3 hours.
9. Continue chilling in the fridge for 6 hours or over night.
10. In a double boiler, melt the lotus spread.
11. Pour the melted spread on the chilled cake and allow it to set.
12. Garnish with crushed biscuits and serve.
13. Enjoy it with your favorite cup of coffee.

To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. When it is still partially frozen, the taste and texture is like an ice cream cake. You can tell when the cheesecake is baked when there is a slight wobble in the middle. This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese - biscoff cookie butter filling and a layer of delicious biscoff cookie butter spread on top.