No-Bake Lotus Biscoff Cheesecake 免烤Lotus Biscoff 芝士蛋糕

For the base

• 125 g Lotus Biscoff cookies
• 45 g melted butter

Cheese filling

• 250 g cream cheese room temperature
• 150 ml dairy whipping cream
• 1 tbsp icing sugar sifted
• 1 tsp vanilla extract
• 15 g gelatin powder + 4 tbsp water
• 180 g Lotus Biscoff Spread or 200g

• Biscuit base – Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the cake pan. Put the tin in the fridge for later use.
• Soak gelatin with  4 tablespoons of water in a heatproof bowl for about 2 minutes. Place the bowl over boiling water until gelatin dissolves, stir well, off heat (keep warm).
• In a mixing bowl, beat cream cheese, sugar and vanilla extract until soft and smooth. In a separate bowl, whisk whipping cream to soft peaks. Gradually fold it into cheese cream mixture and mix well.
• Add some cream cheese mixture into melted gelatin and stir well. Then pour back to the remaining cream mixture and mix until combined. Then pass cream mixture through a strainer for a smoother texture.
• Place Lotus Biscoff spread under a bowl of warm water, stir till melted (at creamy stage).
• Divide the cream mixture into 5 portions and Lotus Biscoff spread into 4 portions. Scoop the cream mixture into the center of cake pan followed by Lotus Biscoff spread on top.  Continue doing this until all the mixture has been used.
• Create feather patterns by inserting a skewer into the cream mixture in one direction and draw the skewer up the opposite way.
• Refrigerate the cake for at least 4 hours or overnight before serving.