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Lotus Speculoos Cheesecake

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A creamy, dreamy cheesecake made with crunchy Lotus Speculoos cookies, perfect for any occasion.

Ingredients

  • Lotus Speculoos Cookies (about 250g / 9oz)
  • Unsalted Butter (100g / 1/2 cup, melted)
  • Cream Cheese (600g / 21 oz, room temperature)
  • Granulated Sugar (150g / 3/4 cup)
  • Sour Cream (200g / 1 cup)
  • Heavy Cream (150ml / 2/3 cup)
  • Eggs (3, large, room temperature)
  • Vanilla Extract (1 tsp)
  • Lotus Speculoos Spread (optional)
  • Crushed Lotus Cookies (for garnish)

Instructions

  1. Prep your ingredients: Ensure cream cheese and eggs are at room temperature. Preheat your oven to 160°C (320°F) and line a springform pan with parchment paper.
  2. Make the crust: Crush the Lotus cookies in a food processor until fine crumbs, then mix with melted butter and press into the pan. Chill.
  3. Prepare the filling: Beat cream cheese until smooth, then mix in sugar and sour cream. Add eggs one at a time, then fold in heavy cream and vanilla.
  4. Pour the filling over the crust and bake for 50-60 minutes until edges are set and center jiggles slightly.
  5. Cool the cheesecake in the oven for an hour, then chill in the fridge for at least 4 hours.
  6. Top with warmed Lotus spread and sprinkle crushed cookies before serving.

Notes

The cheesecake is best if made a day in advance. Serve with fresh berries or a dollop of whipped cream.

Nutrition

Keywords: cheesecake, dessert, Lotus Speculoos, creamy, sweet

Find it online: https://peakplatter.com/lotus-speculoos-cheesecake-recipe/