Lotus Biscoff Marcarpone Cheesecake

When it comes to using off-the-shelf cookies or butter spread in baking, which names pop up in your mind first? I guess to most people — Oreo® and Nutella hazelnut spread, right? But today, I am going to share with you how to use Lotus Biscoff cookies and cookie butter, to make a mascarpone cheesecake. It’s creamy, rich and addictive!

The Lotus Biscoff cookie, or Lotus for short, is a type of spiced caramelised biscuit, known as “speculoos” in Belgium. It is a cookie that is traditionally baked on or just before St. Nicholas Day or around Christmas. Belgian company Lotus Bakeries is probably the largest commercial manufacturers of speculoos. These spiced cookies were served during in-flight food-and-beverage service of the U.S. Delta airlines back in 1990s. Since then, Lotus became widely sought after, but Lotus cookie spread was not invented yet until 2008.

This cheesecake is a hybrid of a normal non-bake cheesecake and a tiramisu. As suggested by its name “Biscoff”, which means biscuit and coffee, Lotus cookie is a perfect match with coffee. It indirectly suggests that the flavour of Lotus cookie goes extremely well with coffee-based tiramisu or a mascarpone cheesecake.

Put Oreo® and Nutella aside for a little while, and try to make this Lotus Biscoff cheesecake. I guarantee you are going to enjoy it greatly!

Ingredients: (yield: one 6″ round cake)

(A) Cookie Base

  • Lotus Biscoff cookies 16 pieces
  • Melted butter 40g

(B) Cheesecake

  • Gelatine sheet 5g
  • Mascarpone cheese 250g
  • Sugar 60g
  • Lotus Biscoff crunchy spread 35g
  • Kahlua 1 Tbsp (optional)
  • Whipped cream (soft peak) 200g

(C) Topping

  • Lotus Biscoff (crunchy) spread 50g
  • Lotus cookies, as decoration

Method:

  1. Prepare a 6″ (15cm) round mousse ring, and wrap the bottom with plastic wrap. Line the side with food-grade acetate film, for easy removal of cake later on.
  2. To make cookie base: Crush Lotus cookies into fine crumb. Add melted butter to the crushed cookie, and mix well.
  3. Transfer the buttery crumb into the prepared mousse ring. Press into a thick crust over the bottom of the mousse ring using a spoon. Chill in refrigerator while preparing the cheesecake.

4. To make the cheesecake: Soak gelatine sheet in ice-cold water until soft. Squeeze to remove excess water and set aside for later use.

5. Beat the whipping cream to soft peak and keep refrigerated for later use.

6. Mix mascarpone cheese with sugar, until the mixture is smooth. (Note: it is alright that not all sugar has dissolved at this point.)

7. Add Lotus Biscoff crunchy spread, and mix well.

8. Add Kahlua to the mixture. Mix well. (This step is optional, but the presence of Kahlua will infuse a subtle coffee aroma and flavour to the cheesecake)

9. Melt the bloomed gelatine sheet in microwave or over a hot water bath. Add to the cheesecake mixture, and mix well.

10. Fold in whipped cream.

11. Pour all cheesecake mixture over the cookie crust. Gently shake and tap the cake over countertop to flatten the surface.

12. Transfer cheesecake to freezer, and freeze for an hour.

13. Once the top of cheesecake is firm, prepare the Lotus Biscoff spread topping. Melt Lotus Biscoff spread in microwave until it is runny, with dripping consistency.

14. Pour the spread over the cheesecake. Use a spoon or spatula to spread it out evenly and ensure the whole surface is covered by a thin layer of Biscoff spread.

15. Freeze the cake for about 4 hours, until firm.

16. Release cheesecake from mousse ring, and remove acetate tape. Decorate with some crush Lotus cookies. Serve chilled.

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