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| MINI LOTUS BISCOFF CHEESECAKE |
INGREDIENTS:-
For the crust:
15 lotus biscoff biscuit
3-4 tbsp melted butter
For the filling:
1/2 cup whipping cream
1/3 cup cream cheese
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk
For the topping:
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk
METHOD:-
To make the crust:
Crush the biscuit into fine crumbs with a rolling pin or else you can use food processor.
Mix the biscuit crumbs, melted butter until well blended and press it firmly onto the
bottom of the prepared spring-form tin and press it down using the bottom of a glass. Just
chill for about half n hour.
To make the filling:
- With an electric mixer beat the whipping cream in a large bowl until stiff peaks are formed.
- Take another bowl, beat together cream cheese, Lotus biscoff spread and condensed milk until well combined and smooth.
- Using a spatula, gently fold in whipped cream into the cream cheese mixture until uniform in colour and no white streaks remain, Mixture should be stable.
- Take the tin from the freezer and spread the cheesecake mix over the biscuit, use a spatula to smooth down the top. Cover tightly with plastic wrap and refrigerate until set, for 4-6 hours or overnight.
- Mix condensed milk and Lotus biscoff spread well and Spread into the middle and smooth it out. Sprinkle the sides of the cake with biscuit crumbs. Serve cold.
