The Best No-Bake Lotus Biscoff Cheesecake Recipe! Tutorial
How to make a no bake Lotus Biscoff cheesecake! This recipe is so easy and delicious. With only 6-ingredients, it is so simple to make. The base is thick and buttery, made with caramelised biscuits, the cheesecake filling is super creamy and packed with Biscoff spread, then it's topped with a layer of melted Biscoff spread (aka cookie butter) and crushed Lotus Biscoff biscuits around the edge. This is one of my most popular dessert recipes of all time, so I just had to bring you a full-length tutorial. This cheesecake is 8" in size and easily serves 12-14 people. It's a perfect showstopper dessert to place on the dining table after dinner. We always save a little room for dessert at home and if you're a Lotus Biscoff lover, you do not want to miss this one. You'll find the ingredients list below and time stamps for each stage of the baking process. You'll need a whisk for this recipe - You can use a hand/balloon whisk, but I do recommend using an electric whisk or stand mixer to make it quicker and easier. If you would like to know what brands I use in the kitchen, just ask me in the comments and I'll do my best to answer all of your questions. Anyway, I'll stop waffling on, we have a cheesecake to make! Ingredients list: Base: 250g Lotus Biscuits 75g unsalted butter, melted Cheesecake filling: 300ml double cream, cold 500g full-fat cream cheese, room temperature 300g Lotus Biscoff spread 50g icing sugar Topping: 200g Biscoff spread, melted 2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit Ingredient tips: FYI - Double cream is heavy cream / heavy whipping cream in the US. FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter. TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid. Tin Size: I used an 8" (20cm) springform pan Timestamps below: Instructions:- 00:00 - What's Up Guy's 00:23 - Making the base (Lotus biscuits and melted butter) 01:30 - Lining your cake tin 02:04 - Making the cheesecake filling (D
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