Biscoff lotus cheesecakes are a beloved snack in many homes. Since it’s loved by many, it is a cake you won’t likely read a bad review of. If you have heard a lot about this cake, you should know that it is not just hype.
As is expected with popular meals, there are many ways to create one in the comforts of your home. All you need to do first is to buy the necessary ingredients through your physical store or you can also buy lotus biscuits online.
After buying the necessary ingredients to make your homemade Biscoff lotus cheesecakes, take note of these methods to make one at home:
Take Note: For both methods, prepare a springform tin by greasing with some butter or laying it with greaseproof paper. Pour the crumb mixture out into the prepared tin and press it down with a spoon. Make it a uniform layer as much as possible. Put the tin in the fridge to cool.
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Method 1
Step 1: Make the Crust
- What You Need: 250g Biscoff Lotus Biscuits and 90g of melted butter
Crush the biscuits using a food processor or a blender until its fine. Leave the food processor working and open the top of your food processor. Pour in the melted butter into the biscuits until they are thoroughly mixed.
Step 2: Make the Filling
- What You Need: 150g Biscoff Lotus Biscuits, 75g caster sugar, 185g cream cheese, and 185ml double cream
Finely crush the biscuits in the food processor. Whip the double cream in a bowl until stiff peaks are formed. Pour in the cream cheese and caster sugar and whip the mixture until stiff peaks are formed. Add the crushed biscuits and whisk the mix again. This forms your cheesecake mixture.
Pour the cheesecake mixture to the springform tin in the fridge and smooth out with the back of a spoon. Place the cheesecake in the refrigerator for another 2 hours.
Step 3: Decorate
- What You Need: ¼ cup double cream and 5-7 Biscoff lotus biscuits
Remove your cheesecake from the fridge and the tin. Smooth the edges that might be smudged while removing the tin.
Whip the double cream until it forms stiff peaks. Put the whipped cream in a piping cream and fit the desired nozzle. Pipe the cream around the cake’s top edges. Add a biscuit to the cream spot on the cake top. Top the cream up with the crushed Biscoff biscuits then serve.
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Method 2
Step 1: Make the Crust
- What You Need: 140g Biscoff Lotus Biscuits and 60g of melted butter
Crush the biscuits by placing them close together then use a rolling pin over the bag until fine. Pour out the crushed biscuits in a bowl, add the melted butter into the finely crushed biscuits. Mix the two until they are consistently mixed.
Step 2: Make the Filling
- What You Need: 200g Biscoff Lotus Spread, 2/3 cup caster sugar, 185g cream cheese, 240g heavy cream, some vanilla extract, and gelatin powder.
Here, the Biscoff biscuits in method one are replaced with Biscoff spread. Pour the gelatin powder into a little water, say about 50-75ml. For no-bake purposes, gelatin powder is used because you can’t use eggs. Allow the gelatin powder to bloom for about 5 – 10 minutes.
Whip the double cream, vanilla extract, and Biscoff spread in a bowl until it is smooth and consistent. Whip the heavy cream and sugar in another bowl until stiff peaks form.
Add the whipped cream in the Biscoff spread mixture and whisk again. This forms your cheesecake mixture.
Melt the blooming gelatin in a microwave. Add a few spoons of the cheesecake mixture into the melted gelatin mix until the consistency is formed. Pour the melted gelatin into the cheesecake mixture then mix. Pour the mixture into the springform tin in the fridge and freeze for about 30 mins.
Step 3: Make the Topping and Decorate
- What You Need: 200g of Biscoff butter spread and 3-4 crushed cookies
Melt the Biscoff spread butter in a microwavable bowl. Pour the melted spread on the cheesecake. Refrigerate the cake for another 4-5 hours. Remove the cake from the pan and sprinkle crushed biscuits along the edges of the cake.
Conclusion:
Biscoff lotus cheesecakes are perfect for cakes and desserts. Its preparation is a step-by-step process that has to be followed as much as you can. This article has provided two great methods for the typical home baker.
In Method 1, you get to substitute a food processor for manual grinding for similar results in making the crust. For making the fill, you can choose between using the Biscoff biscuits or a Biscoff spread. Choose whichever works best. The biscuits are much better for a deeper flavor. For the decoration, you can pick between the biscuits and the spread, too.
For future purposes, you can freeze your cheesecake overnight and decorate it just around the time you want to serve. The recipe is free from a good number of allergens, making it a very safe snack for the pickiest eaters.
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