Here’s a sweet treat for Lotus Biscoff lovers! This delicious no-bake Lotus Biscoff cheesecake recipe is perfect for any occasion. Its soft sweetness will surely impress your guests.
Ingredients:
Crust:
• 250 grams Lotus Biscoff cookies
• 6 tbsp melted butter
Filling:
• 14 grams gelatin powder
• 70 ml cold water
• 2 1/2 cups cream cheese (at room temperature)
• 200 grams Lotus Biscoff cookie butter
• 1 tsp vanilla extract
• 1 cup cold heavy cream
Topping:
• 200 grams Lotus Biscoff cookie butter
Instructions:
Crust:
Prepare a food processor.
Add 250 grams of lotus biscoff cookies.
Blend until fine crumbs form.
Add 6 tbsp melted butter.
Blend again until well combined.
Transfer into a 9-inch springform pan.
Spread and press the mixture into the bottom of the pan.
Place it inside the fridge until firm.
Filling:
In a small sauce bowl, add 14 grams of gelatin powder.
Pour 70 ml of cold water.
Stir to combine.
Set aside and let it sit for 10 minutes.
Meanwhile, add 2 1/2 cups of cream cheese in a large mixing bowl.
Add 200 grams of lotus biscoff cookie butter and 1 tsp vanilla extract.
Beat using an electric hand mixer.
Continue to beat until the mixture is smooth and well combined.
Set aside.
In another mixing bowl, add 1 cup of cold heavy cream.
Beat until stiff peaks form.
Gradually add the heavy cream mixture into the cookie butter mixture.
Fold each time you add heavy cream.
Microwave the gelatin powder mixture for 15 seconds.
Once done, remove it from the microwave.
Add 1-2 tbsp of the cream mixture.
Mix well to combine.
Add it back to the cream mixture.
Mix well to combine.
Assembly:
Pour the cream mixture into the springform pan.
Spread evenly and smoothen the top.
Place it inside the freezer for 30 minutes.
After 30 minutes, remove from the freezer.
Melt 200 grams Lotus Biscoff cookie butter in the microwave.
Pour on top of the cheesecake.
Spread evenly.
Place it inside the fridge for at least 6 hours.
Release the cheesecake from the springform pan.
Slice for serving.
Enjoy!
Tips and ideas:
You can sprinkle crushed Lotus Biscoff cookies as toppings.
Images – https://www.youtube.com/watch?v=bALy5xtL_gI
This light and creamy cheesecake recipe is a classic dish and a crowd favorite! The crust is made of crackers crushed into fine pieces. The filling is a mixture of cream cheese, sugar and eggs, making it soft and sweet. Top it off with your desired toppings such as mixed berries and fresh thick cream.
Ingredients:
Crust:
• 16-18 Graham crackers
• 1 cup toasted pecans
• 1/4 cup granulated sugar
• 5 tbsp unsalted butter (melted)
Filling:
• 2 1/2 lbs cream cheese (at room temperature)
• 1 3/4 cups sugar
• 1/2 tsp salt
• 3/4 cup sour cream
• 2 tsp vanilla extract
• 3 tbsp all-purpose flour
• 5 eggs
Instructions:
Crust:
Prepare a food processor.
Add 16-18 Graham crackers into the processor.
Add 1 cup of toasted pecans and 1/4 cup granulated sugar.
Push until fine crumbles form.
Gradually add 5 tbsp of melted unsalted butter into the mixture while blending.
Once well incorporated, transfer into a springform pan.
Spread evenly, then work along the sides and the bottom to form a crust.
Place it inside the oven and bake for 10 minutes at 350 F.
Once done, remove from the oven.
Set aside.
Filling:
Prepare a mixer.
Add 2 1/2 lbs of cream cheese and mix.
While it is mixing, add 1 3/4 cups of sugar.
Continue mixing, then add 2/2 tsp salt and 3/4 cup sour cream.
Mix until well blended.
Add 2 tsp of vanilla extract, then mix again.
Sift in 3 tbsp all-purpose flour into the mixture.
Mix until flour is well blended.
Add one egg at a time while mixing.
Once the filling is smooth and creamy, transfer the filling into the crust.
Spread evenly.
Put it in the oven and bake for 10 minutes at 350 F.
After 10 minutes, reduce the temperature to 300 F and continue to bake for 40 minutes.
Once done, remove from the oven.
Garnish with berries and whipped cream.
Cut the cake into equal slices.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=ZYoYffXWiwk
Cheesecake is a dessert originating from Greece. One of the favorite varieties of this sweet dessert is the burnt basque cheesecake. The top is burnt while the center is soft. The main ingredient for this cake is lots and lots of cream cheese and eggs. This is a perfect dessert for just any type of occasion and even on ordinary days!
Ingredients:
• 2 lbs cream cheese (softened)
• 1 1/2 cups granulated sugar
• some unsalted butter (for greasing)
• 6 large eggs
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 tsp Kosher salt
• 1/3 cup all-purpose flour
Instructions:
Prepare a 10-inch springform pan.
Grease lightly with unsalted butter.
Line the pan with parchment paper on the bottom and along the sides.
Set aside.
Preheat oven to 400 F.
Batter:
Prepare an electric mixer.
Add 2 lbs of softened cream cheese and 1 1/2 cups of granulated sugar.
Let it whisk on low speed until the batter is smooth and sugar is dissolved.
Add one egg at a time, mixing in the egg until well incorporated before adding another egg.
Slowly add 2 cups of heavy cream into the batter while continuing to mix using the electric mixer.
Add 1 tsp of vanilla extract.
Season with 1 tsp of Kosher salt.
Once well combined and smooth, stop mixing.
Sift in 1/3 cup of all-purpose flour into the batter.
By using an electric mixer, mix the flour on low speed until well combined.
Once you reach desired consistency, transfer it into the parchment-lined springform pan.
Spread evenly.
Place it inside the preheated oven.
Let it bake for 60-65 minutes.
After an hour or so, remove it from the oven.
Once the top is burnt and the center is wobbly, cheesecake is ready.
Let it cool for a few minutes until the size reduces.
Remove from springform pan.
Peel away the parchment from the sides of the cheesecake.
Cut the cake into equal slices.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=uVwPO7GY8MY
Desserts | Recipe World | 
February 26, 2021 2:58 pm | 
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