Baked Lotus Cheesecake
Biscoff cookies and almonds make the base of this cheesecake, and Biscoff Spread is used in the filling, giving a golden hue to this unique cheesecake. This rich and delicate cheesecake gets better with time and is especially delicious after a day or two of refrigeration.
- Preheat oven to 320 degrees.
- Prepare the base: Place at the bottom of the pan a circle of baking sheet equal to the pan in diameter. Cut two strips of baking paper slightly wider than the height of the pan, lightly grease the sides of the pan with butter or oil and attach the paper to them in overlapping strips so that they surround the whole pan.
- Mix cookies and almonds in a bowl. Add melted butter and mix well until the mixture is moist.
- Pour the mixture into the pan, flatten and tighten it well to the base in an even layer. Move to the freezer until the cheese filling is prepared.
- Prepare the filling and bake: Place two kinds of cheese and Biscoff Spread in a standing mixer and blend into a uniform mixture. Add the sugar and continue to mix. Stop the mixer from time to time to scrape the bottom and edges of the bowl with a spatula. Continue to mix and add the eggs gradually. Add heavy cream and blend into a uniform mixture. Turn off the mixer and fold in crumbled Biscoff using a spatula.
- Place on the oven floor a small pan with boiling water to create a steam-rich environment.
- Remove the pan with the cake base from the freezer and pour the filling on it.
- Bake for approximately 70 minutes until the cake stabilizes slightly at the margins but still quivers in the center. Remove and allow it to cool off at room temperature. Refrigerate overnight.
- Coating the cake: Beat heavy cream with powdered sugar until it has consistency of whipped cream. Coat the surface of the cake and sprinkle with cookie crumbs on top.
- You can store the cake covered in refrigerator for up to a week.