Hello everyone, this is Emojoie.
I made my favourite cheesecake with Lotus Biscoff which is also my favourite.
This cheesecake contains no gelatin, so it has a very smooth texture.
In this recipe, it’s very important to whip the whipping cream and mascarpone until stiff.

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■18cm cheesecake *8〜12cuts
120g Lotus Biscoff
40g unsalted butter
80g powdered sugar
200g whipping cream 3545fat
400g mascarpone cheese
100g Lotus Biscoff spread
200g cream cheese 30%fat

100g Lotus Biscoff spread
68 Lotus Biscoff cookies

Conversion Guide
18 cm (7 inch)→15 cm (6 inch)
Ingredients 0.7 times

18 cm (7 inch) → 21 cm (8.2 inch)
Ingredients 1.5 times


➢Crust Dough 00:06
Crumble the cookies and mix with the melted butter. (The easiest way is to put the cookies in a plastic bag and crumble them with a rolling pin.)
Spread the cookies all over in an 18cm mold and refrigerate it.

➢Cheesecake 01:52
Add powdered sugar to the whipping cream and beat it. (Powdered sugar contains starch, so you can whip it harder than granulated sugar.)
Add mascarpone and whip it until stiff.
Mix room temperature cream cheese and spread then put it in the bowl.
Do not overmix once you add the cream cheese.
Pour the batter into the mold, flatten it and then chill it in the freezer.
Microwave the spread slightly to soften it and pour it over the cheesecake.
Put it in the refrigerator overnight.
Remove the cheesecake mold. (If the mold is not covered with a film, warm the mold with a hot towel before removing.)
Finally, decorate the cheesecake with cookies.

#emojoie #cheesecake #biscoff