American Lotus Biscoff Cheesecake
Top cheesecake with a slice of lemon, some fresh raspberries, blueberry compote, raspberry compote or cherry pie filling.
Servings: 2 servings
Equipment
- Hand Mixer
Ingredients
Crumb Base
- 25 grams butter Lurpak
- 125 grams Lotus Biscoff Biscuits crushed finely
Cheesecake
- 100 grams cream cheese
- 15 ml vanilla extract
- 30 ml lemon juice fresh squeezed, one small lemon
- 100 grams sweetened condensed milk
Instructions
Crumb Base
- Put biscuits in a re-sealable bag and close it.
- Carefully pound the bag with a rolling pin to crush the biscuits without breaking the bag.
- Pour crumbs into a bowl and set aside.
- Melt butter in microwave.
- Add melted butter to crushed biscuits and stir to combine.
- Spoon crumb mixture into your presentation tins as required.
Cheesecake
- Put the cream cheese in a bowl and let it come to room temperature.
- Add vanilla and lemon juice.
- Stir thoroughly making sure there are NO LUMPS.
- Add sweetened condensed milk and stir to combine.
- Test that the mixture is enough tart and sweet. Add lemon juice or sweetened condensed milk as needed.
- Spoon the cream cheese mixture on top of the crumb mixture.
- Chill, preferably overnight.
- Top with lemon slices or fruit as desired.
