Lotus Biscoff cheesecake!
Base:
300g Lotus Biscoff biscuits (2½ cups crushed)
150g melted butter (⅔ cup)
Filling:
500g cream cheese, Philadelphia (2 cups)
250ml heavy whipping cream (1 cup)
180g Lotus Biscoff spread (½ cup + 2 tbsp)
100g powdered sugar (¾ cup)
4g agar agar +120ml whole milk (Optional)
1 teaspoon vanilla extract (Optional)
Topping
200g Lotus Biscoff spread (¾ cup)
1. Mix crushed biscuits with melted butter, and chill 30 minutes.
2. Whip the cream. Beat cream cheese with sugar, add Lotus spread + vanilla.
3. Boil milk with agar-agar for 1–2 minutes, then mix into the filling. Add the whipping cream previously whipped. Pour over the base and chill at least 6 hours.
4. Warm the Lotus spread, pour over the cheesecake and chill 30 minutes before serving.
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