If you’re a fan of creamy, indulgent desserts with a touch of caramelized spice, this Lotus Biscuit Cheesecake will be your new favorite treat! Combining the buttery crunch of Lotus Biscoff biscuits with a velvety cheesecake filling and a decadent chocolate drizzle, this dessert is a showstopper for any occasion. Perfectly balanced between sweet and rich flavors, the chocolate drizzle adds a luxurious finish, while a light garnish of whipped cream turns every slice into a piece of art.
Preparation time ⏰:
Total Time: 6 hour
Number of Portions 🍽:
Serves 8
Ingredients:
For the Biscuit Base:
- Lotus Biscoff biscuits: 200g
- Unsalted butter (melted): 100g
For the Cheesecake Filling:
- Cream cheese: 500g (room temperature)
- Heavy cream: 250ml (chilled)
- Granulated sugar: 100g
- Vanilla extract: 1 tsp
- Gelatin (optional, for a firmer no-bake cheesecake): 1 tbsp dissolved in 2 tbsp hot water
For the Chocolate Drizzle:
- Dark chocolate: 100g
- Heavy cream: 50ml
For Decoration:
- Whipped cream: 250ml (whipped to stiff peaks)
- Lotus biscuits: Crushed or whole, for garnish
- Chocolate curls or shavings: Optional
Nutritional Information (per serving):
Calories: 500 kcal
Protein: 6g
Fat: 37g
Carbohydrates: 38g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Biscuit Base for cheesecake:
- Crush the Lotus biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
- Mix the crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base of a 9-inch springform pan. Use the back of a spoon to smooth it out.
- Chill in the fridge for 20-30 minutes while preparing the filling.
Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add vanilla extract and mix well.
- In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.
- If using gelatin for extra firmness, fold it into the mixture after dissolving it in hot water and cooling slightly.
- Pour the filling over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 4-6 hours, or overnight for best results.
Prepare the Chocolate Drizzle:
- Heat the heavy cream in a small saucepan until it starts to steam (don’t let it boil).
- Remove from heat and add the chopped dark chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Allow to cool slightly so it thickens but is still pourable.
Decorate the Cheesecake:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Drizzle the cooled chocolate sauce over the top of the cheesecake in an artistic pattern.
- Pipe whipped cream around the edge of the plate or in small dollops on top of the cheesecake.
- Garnish with crushed Lotus biscuits, whole biscuits, or chocolate curls as desired.
- Slice the cheesecake, serve on individual plates, and enjoy! The whipped cream on the side adds a luxurious touch to each bite.
Serving Tip 💡:
Serve your dessert chilled, with a cup of espresso. For an extra touch, garnish with chocolate shavings or a sprig of fresh mint on top.
