Speedy Biscoff Cookie Cheesecake (Print Version)
# Ingredients:
→ Bottom Layer
01 -
200g smashed Lotus cookies
02 -
80g melted butter, unsalted
→ Middle Layer
03 -
300ml heavy cream
04 -
400g thick cream cheese
05 -
200g cookie butter spread
→ Finishing Touch
06 -
150g warmed cookie butter
07 -
50g crumbled Lotus cookies
# Instructions:
01 -
Mix smashed cookies with melted butter and push firmly into your tin. Pop it in the fridge while working on the next part.
02 -
Dump heavy cream in a bowl with cream cheese and cookie butter. Beat it till it's super thick, like soft ice cream. An electric mixer makes this way easier.
03 -
Grab your chilled base and spread the creamy mixture on top, making it nice and flat. Stick it back in the fridge for 3+ hours (leaving it overnight works even better).
04 -
Warm the cookie butter in a pan just till it's runny (keep it cool). Pour this over your chilled dessert while still in the tin. Spread it gently using a spoon's back. Scatter cookie bits around the edges.
05 -
Stick it back in the fridge for one more hour so it'll cut cleanly when served.
# Notes:
01 -
Philadelphia works best - squeeze out any water before adding
02 -
Use cold cream straight from your fridge and beat until stiff
03 -
To get a clean release, slide a hot knife around the edges