1C (8.80 oz) (250 gr)Lotus Biscoff* cookies cream, soft or crunchy
1tsp (0.17 fl oz) (5 ml)vanilla extract
1C (8.11 fl oz) (240 ml)whipping cream
For the topping:
1/2C (4.40 oz) (125 gr)Lotus Biscoff* cookies cream, soft or crunchy
Berries, for decorating
Lotus Biscoff* cookies, for decorating
Instructions
For the crust:
Crush the cookies in a blender or food processor until they become a fine powder and put in a large bowl.
Add in the butter and mix with your hands or a spoon until you get a sandy mixture.
Place this mixture in a round springform pan of about 7.80 inches (20 cm) in diameter and flatten to even out with your hands until the crust is formed. Refrigerate for 10 minutes while making the filling.
For the filling:
Place the cream cheese with the powdered sugar in a large bowl and cream with an electric mixer or hand whisk for 2 minutes until smooth.
Add the Lotus Biscoff cream with the vanilla extract and beat for 1 more minute until smooth and homogeneous.
In another bowl, beat the whipping cream using an alectric mixer for about 3 minutes until stiff peaks form. Do not overbeat, or the texture will be off.
Add the whipping cream in three additions to the cream cheese mixture using a rubber spatula and integrate doing folding motions, form the outside in.
Once everything`s well mixed, pour it over the previously cooled cookie base.
Spread the mixture evenly and refrigerate the cheesecake for at least 4 hours to firm up.
For the topping:
When the cheesecake is well chilled and firm, remove it from the fridge and carefully turn it out.
Put the Lotus Biscoff cream in a medium microwave-safe bowl and heat for 30 seconds until slightly melted, and has a runny texture.
Place the cheesecake on a large serving plate and garnish with the melted Lotus Biscoff cream and raspberries or strawberries on top.