Ingredients
Equipment
Method
- Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
- Mix the crushed cookie crumbs with melted butter until fully combined, then press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for 5–10 minutes.
- In a medium saucepan, gently heat the bloomed gelatin over low heat, stirring constantly, until fully dissolved. Remove from heat and let cool slightly.
- Using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add the Biscoff cookie butter, sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until fully incorporated.
- Stir the slightly cooled gelatin mixture into the filling in two additions, mixing gently but thoroughly.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to set completely.
- Once set, carefully release the springform pan and slice with a clean knife for serving.
Nutrition
Calories: 380 | Carbohydrates: 29 | Protein: 6 | Fat: 28
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