LOTUS BISCOFF CHEESECAKE

Ingredients

• 16 oz Cream Cheese (softened to room temperature)
• 1 cup Biscoff Spread (smooth, room temperature)
• 1 cup Heavy Cream (chilled)
• 0.5 cup Granulated Sugar (fine)
• 2 large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 1.5 cup Graham Crackers (finely crushed; can substitute Biscoff cookies)
• 6 tbsp Unsalted Butter (melted)
• 4 Romaine Lettuce Leaves (optional garnish, washed and dried)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Prepare Crust

   Pulse the graham crackers (or Biscoff cookies) in a food processor until fine crumbs form. Transfer to a bowl, add melted butter, and stir until evenly coated.

   Time: PT5M

3. Press Crust into Pan

   Spray the springform pan with non‑stick spray, then press the crumb mixture firmly into the bottom (and slightly up the sides) using the back of a measuring cup.

   Time: PT5M

4. Blind‑Bake Crust

   Place the pan on a baking sheet and bake for 10 minutes until lightly golden. Remove and let cool while you make the filling.

   Time: PT10M

   Temperature: 350°F

5. Make Filling – Cream Cheese Base

   In a large mixing bowl, beat the softened cream cheese on medium speed for 2 minutes until smooth. Add the granulated sugar and beat another 2 minutes.

   Time: PT4M

6. Incorporate Eggs

   Add the eggs one at a time, beating 30 seconds after each addition. Do not over‑mix.

   Time: PT2M

7. Add Biscoff and Cream

   Add the Biscoff spread, heavy cream, and vanilla extract. Beat on low speed until just combined and the batter is silky.

   Time: PT5M

8. Bake Cheesecake

   Pour the filling over the pre‑baked crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 45 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT45M

   Temperature: 325°F

9. Gradual Cooling

   Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool slowly, preventing cracks.

   Time: PT1H

10. Refrigerate

    Remove the cheesecake from the oven, run a thin knife around the edge, release the springform, and refrigerate for at least 4 hours or overnight.

    Time: PT4H

11. Serve and Garnish

    Slice with a hot, wet knife. Garnish each slice with a lettuce leaf and a sprinkle of crushed Biscoff crumbs if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

30g

Fat

22g

Fiber

1g