Ingredients for Lotus biscuit base:
240g lotus biscoff biscuits
67g light brown sugar
113g unsalted butter melted
Ingredients for Cheesecake:
300ml heavy cream
680g full far cream cheese - softened to room temp
100g granulated sugar
15g icing sugar
60g sour cream
2 tsp lemon juice
1 tsp vanilla
Method for the crust:
Stir the lotus biscuit crust ingredients together. Pour into a 9 inch springform pan and pack it very tightly. The tighter its packed the less likely it is to fall apart when cutting the cheesecake.
Freeze for 15 minutes
Make the filling, using a hand mixer or a stand mixer with whisk attachment. Whip the cold heavy cream into stiff peaks on medium high speed. About 4-5 minutes. Set aside.
Using a paddle attachment, beat cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.
Scrape down the sides and bottom of the bowl. Add icing sugar, vanilla, lemon juice and sour cream and mix again. Beat for 2-3 minutes until combined
Make sure there are no large lumps of cream cheese.
Using a rubber spatula, fold in the whipped cream into the cheesecake filling until just combined. Combine slowly to not deflate all the air out of the cream.
Remove crust from the freezer and spread filling into crust. Using an offset spatula to smooth the top.
Cover tightly with plastic wrap or aliminium foil and refrigerate overnight. The longer refrigerated the better the cheesecake will set.
Using a knife to loosen the edges of the cheesecake around the rim. Remove the rim and using a sharp knife cut slices.
Add melted dulce de leche
Eat and enjoy
with love
x
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