Lotus Biscoff Cheese Cakecake Recipe without Gelatin

One of the most popular cheesecakes is the Lotus Biscoff cheesecake. In this recipe I will share a simple cheesecake recipe without having to bake and without using gelatin.

The secret is in the way the whipping cream is beaten using a food processor instead of a hand mixer. Using a food processor will rotate the whipping cream at a speed many times faster than a hand mixer. This will produce a more concentrated and stable whipped cream when mixed with cheesecake batter.

Cheesecake can be garnished with ground Biscoff biscuits as well as Biscoff spreads to create an incredible sweet treat.

Ingredients

500g Cream Cheese

400g Lotus Biscoff Spread

250g Lotus Biscoff cookies

80g Gula castor

80g melted butter

250ml (1 cups) whipping cream

Method

1. To make a cheesecake base, break it 20 biscuit pieces (160g) and grind until smooth.
2. Then add melted butter. Can be thawed in the microwave or in a pot over low heat.
3. Cover and grind until well combined. This will only take a few seconds. And the result is like moist sand.
4. Put the biscuit and butter mixture into a springform pan or cheesecake tin like this. Flatten and compress. Make sure the cheesecake base is flat and dense, but not too compact.
5. Refrigerate for 30 minutes so hard.
6. Beat cream cheese with a hand mixer or can be beaten by hand, It's just going to take longer. Use low speed at first and add speed as the creamcheese gets softer.
7. When the creamcheese has started to rise, add castor sugar and beat until well combined.
8. Add the Lotus Biscoff spread that was separated earlier, and beat until well combined. Don’t worry if the dough doesn’t look smooth and still lumpy. The dough will be smooth and liquid after the addition of whipping cream.
9. Add whipping cream ( fat content 35% ). Use a food processor to turn the cream. This will result in a thicker twisting cream, smooth and stable. This is because the cream is rotated at a much higher humidity than a hand mixer. A more stable whipped cream will produce the best cheesecake.
10. Food processors require less than 2 minutes to whip the cream. Don’t spin too long as the cream can turn to butter overnight.
11. Mix half the cream first into the cheesecake batter. Mix with a spatula. Mix the rest and mix evenly.
12. To get a smooth dough, use egg beater.
13. Pour into a cake pan. And flatten. Shake and tap to remove air bubbles if any. Put in the fridge for a minimum 6 hours or better overnight.
14. After the cheesecake hardens, use a warm towel to loosen the edges of the mold for easy removal. Open the edge of the pan. Cheesecake is ready to be decorated.
15. Melt the remaining Lotus Biscoff spread in the microwave and pour over the cake. Make sure the biscoff spread is not too hot, just easy to pour just like this. Flatten with a spoon or spatula.
16. Then sprinkle with the crushed biscuits.
17. Finally place a piece of biscuit in the middle of the cake. Refrigerate for 30 mean so that the topping hardens slightly.
18. Lotus Biscoff Cheesecake is ready to be served and enjoyed with the family.