ngredients:
For the base:
200 g Lotus biscuits (speculoos), finely chopped
100 g of melted butter
For the cream cheese:
500 g of cream cheese (Philadelphia type), at room temperature
250 ml fresh whipping cream (at least 35% fat), cold
100 g of icing sugar
1 teaspoon vanilla extract
For coverage:
Lotus spread (Biscoff) or crumbled Lotus biscuits to decorate
Instructions:Base preparation:
In a bowl, mix the crushed Lotus biscuits with the melted butter until smooth.
Distribute the biscuit mixture on the bottom of a springform cake tin (approximately 22-24 cm in diameter), pressing well with the back of a spoon to form a compact base.
Refrigerate while you prepare the cream cheese.
Preparation of the cream cheese:
In a large bowl, whip cold fresh cream with an electric mixer until stiff peaks form. Set aside.
In another bowl, mix the cream cheese with the icing sugar and vanilla extract until you obtain a creamy and smooth mixture.
Add the whipped cream to the cream cheese and mix gently with a spatula until fully incorporated, being careful not to deflate the cream.
Assembling the cheesecake: