I made my favorite cheesecake with Lotus Biscoff, which is also my favorite. This cheesecake does not contain gelatin, so it has a very smooth texture. In this recipe, it is very important to whip cream and mascarpone until stiff peaks.

♥ Ingredient

Cheesecake 18cm *8-12 pieces

Lotus seed biscuits 120g

40g unsalted butter

80g powdered sugar

200g fresh cream 35-45％fatness

400g mascarpone cheese

100g Lotus Biscoff

200g cream cheese 30% fat

100g Lotus Biscoff

6-8 Lotus Biscoff cookies

♥ Recipe

Cake shell

1. Crush biscuits and mix with melted butter. (The easiest way is to put the cookies in a plastic bag and crush them with a rolling pin.)

2. Spread the cookies evenly in the 18cm mold and put in the fridge.

Cheesecake

1. Add powdered sugar to whipping cream and whip. (Powdered sugar contains starch, so you can whip it more thoroughly than granulated sugar.)

2. Add mascarpone and beat until stiff.

3. Mix the cream cheese at room temperature and spread then place in a bowl. Don’t over-mix when you add the cream cheese.

4. Pour the dough into the mold, flatten it and put it in the freezer. Microwave butter to soften and pour over cheesecake.

5. Put it in the refrigerator overnight.

6. Remove the cheesecake mold. (If the mold is not covered with film, warm the mold with a hot towel before removing.)

7. Finally, decorate the cheesecake with cookies