Lotus Biscoff Cheesecake Recipe - Delicious Baked Cheesecake | Home Cooking Journey

How to make Lotus Biscoff Cheesecake | Baked Cheesecake Recipe | A Home Cooking Journey Production

In November last year me and my mother went to a Café and tasted this wonderful Cheesecake. Of course, this is not the exact recipe but I managed to get close to the taste and look of the cheesecake I had in the Café. This is my version and I hope you enjoy it.

Recipe for 25cm diameter tin
Ingredients:

- 325g lotus biscoff cookies, crushed to crumbs either with rolling pin or food processor
- 150g butter, melted
~~~
- 625g cream cheese, original philadelphia
- 140g sugar
- 190ml double cream
- 4 eggs
- 55g natural yogurt
- zest of 1 lemon
- 1 tbsp cornflour
- 1 tbsp vanilla extract
- 70ml melted lotus biscoff spread (smooth)
~~~
- about 150ml double cream
- 2 - 3 tbsp vanilla sugar
+ extra biscoff spread and crushed biscuits for decoration





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