Biscoff cheesecake:

Ingredients

• Crust:
• 5-6 Lotus Biscoff cookies, crushed
• 1 tablespoon melted butter
• Filling:
• 100g (about 3.5 oz) cream cheese, softened
• 2 tablespoons Greek yogurt
• 2 tablespoons sugar
• 1/4 teaspoon vanilla essence
• 1 egg
• 1/8 teaspoon cinnamon powder
• Topping (optional):
• Extra crushed Lotus Biscoff cookies
• Drizzle of Biscoff spread (melted slightly to make it pourable)

Instructions

1. Prepare the Crust:
• Crush the Biscoff cookies finely, then mix with melted butter until combined.
• Press this mixture into the bottom of a 4-inch springform pan or removable-bottom mold. Pack it tightly to form an even layer.
• Place in the freezer while you prepare the filling.
2. Prepare the Filling:
• In a mixing bowl, beat the softened cream cheese until smooth.
• Add the Greek yogurt, sugar, and vanilla essence, mixing well after each addition.
• Beat in the egg until the mixture is creamy and smooth, but don’t overmix.
• Add the cinnamon powder and give it a final mix.
3. Assemble and Bake:
• Pour the cheesecake filling over the prepared crust in the pan.
• Bake at 320°F (160°C) for 25-30 minutes, or until the center is slightly jiggly but the edges are set.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool for about 30 minutes in the oven to avoid cracking.
4. Cool and Chill:
• Remove from the oven and let the cheesecake cool completely to room temperature.
• Refrigerate for at least 4 hours or overnight to set.
5. Serve:
• Before serving, top with extra crushed Biscoff cookies or a drizzle of melted Biscoff spread, if desired.

Enjoy your delicious Lotus Biscoff cheesecake!