Ingredients
Equipment
Method
For the base:
- Grease with a little butter or place baking paper in a square pan approximately 20 cm wide. Separately, crush the cookies in a blender or food processor to a fine powder and place in a large bowl.
- Add the melted butter and mix with your hands or a spoon until you obtain a sandy dough. Place this dough in the mold and flatten with your hands or a glass to form a flat, even base. Refrigerate for 10 minutes while making the filling.
For the filling:
- Place the cream cheese in a large bowl and beat with an electric mixer or balloon whisk for 1 minute to smooth. Add the Lotus Biscoff cream with the vanilla extract and beat again for 1 minute until smooth and homogeneous.
- Pour this mixture over the previously cooled cookie base and spread it all over the mold with an offset spatula to make a smooth layer.
For the topping:
- Add the Lotus Biscoff cream in a microwave safe bowl and melt for 30 seconds. Pour it on top of the cheese mixture and spread it quickly with a spoon over the entire surface.
- Decorate with small pieces of lotus cookies and refrigerate for 4 hours or preferably overnight. When it is firmer, with a slightly damp knife cut into 9 equal parts to form the lotus sticks. Keep the sticks refrigerated, they will last for up to 3 days in a tightly closed tupper.