Lotus Biscoff Cheesecake
Lotus Biscoff Cheesecake
Ingredients
For the Crust Layer
- 15-16 Lotus Biscoff biscuits
- 3-4 tablespoons melted butter
For the Cheese Layer
- 250 grams paneer, cut into pieces
- 250-300 grams condensed milk
- 1 cup fresh cream
For the Homemade Lotus Biscoff Spread
- 12-15 Lotus Biscoff biscuits
- 100 grams condensed milk
- some milk, as needed
- some melted butter, as needed
- 1 teaspoon cinnamon powder
- A pinch salt
Instructions
- 1
Place 15-16 pieces of Lotus Biscoff biscuits into a grinder or blender. Grind the biscuits until they become fine crumbs.
⏱️ 2 min
- 2
Transfer the ground biscuit crumbs into a rectangular glass dish. Add 3-4 tablespoons of melted butter to the biscuit crumbs. Mix the crumbs and melted butter thoroughly with a spatula until well combined.
⏱️ 3 min
- 3
Use a small metal bowl (katori) to firmly press the mixture down into an even layer at the bottom of the dish, forming the cheesecake crust. Refrigerate the crust while preparing the next layer.
⏱️ 5 min
- 4
Add 250 grams of paneer (cut into pieces) into a blender or grinder. Pour in 250-300 grams of condensed milk. Add 1 cup of fresh cream. Grind/blend these ingredients until the mixture is completely smooth and creamy.
⏱️ 5 min
- 5
Pour this smooth cheese mixture over the refrigerated biscoff crust in the glass dish. Spread the mixture evenly with a spatula. Refrigerate this layer immediately.
⏱️ 5 min
- 6
Place 12-15 pieces of Lotus Biscoff biscuits into a blender. Add 100 grams of condensed milk. Add some milk and some melted butter (quantities as needed to achieve a smooth consistency). Add 1 teaspoon of cinnamon powder and a pinch of salt. Grind/blend all ingredients until a smooth and creamy biscoff spread is formed.
⏱️ 5 min
- 7
Pour the freshly made homemade lotus biscoff spread over the refrigerated cheese layer in the glass dish. Spread the biscoff topping evenly across the surface using a spatula.
⏱️ 3 min
- 8
Decorate the cheesecake as per your liking (e.g., with crushed biscoff biscuits around the edges and one whole biscoff biscuit in the center). Refrigerate the cheesecake for 7-8 hours or overnight to allow it to set completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lotus Biscoff Cheesecake
For the Crust Layer
- 15-16 Lotus Biscoff biscuits
- 3-4 tablespoons melted butter
For the Cheese Layer
- 250 grams paneer, cut into pieces
- 250-300 grams condensed milk
- 1 cup fresh cream
For the Homemade Lotus Biscoff Spread
- 12-15 Lotus Biscoff biscuits
- 100 grams condensed milk
- some milk, as needed
- some melted butter, as needed
- 1 teaspoon cinnamon powder
- A pinch salt
Instructions
- 1
Place 15-16 pieces of Lotus Biscoff biscuits into a grinder or blender. Grind the biscuits until they become fine crumbs.
⏱️ 2 min - 2
Transfer the ground biscuit crumbs into a rectangular glass dish. Add 3-4 tablespoons of melted butter to the biscuit crumbs. Mix the crumbs and melted butter thoroughly with a spatula until well combined.
⏱️ 3 min - 3
Use a small metal bowl (katori) to firmly press the mixture down into an even layer at the bottom of the dish, forming the cheesecake crust. Refrigerate the crust while preparing the next layer.
⏱️ 5 min - 4
Add 250 grams of paneer (cut into pieces) into a blender or grinder. Pour in 250-300 grams of condensed milk. Add 1 cup of fresh cream. Grind/blend these ingredients until the mixture is completely smooth and creamy.
⏱️ 5 min - 5
Pour this smooth cheese mixture over the refrigerated biscoff crust in the glass dish. Spread the mixture evenly with a spatula. Refrigerate this layer immediately.
⏱️ 5 min - 6
Place 12-15 pieces of Lotus Biscoff biscuits into a blender. Add 100 grams of condensed milk. Add some milk and some melted butter (quantities as needed to achieve a smooth consistency). Add 1 teaspoon of cinnamon powder and a pinch of salt. Grind/blend all ingredients until a smooth and creamy biscoff spread is formed.
⏱️ 5 min - 7
Pour the freshly made homemade lotus biscoff spread over the refrigerated cheese layer in the glass dish. Spread the biscoff topping evenly across the surface using a spatula.
⏱️ 3 min - 8
Decorate the cheesecake as per your liking (e.g., with crushed biscoff biscuits around the edges and one whole biscoff biscuit in the center). Refrigerate the cheesecake for 7-8 hours or overnight to allow it to set completely.
⏱️ 2 min