Lotus Cheesecake

This recipe is an original that I adapted from my regular cheesecake recipe. It's low on zero (to not hurt the sweet tooth) but you can add an 1/2 cup of sugar to the batter if you're the person who like 4 tbsp of sugar in their tea. haha.

I hope you try the recipe and enjoy it with your loved ones.

Crust:

43 Biscoff Biscuits, crushed

4 Tablespoon unsalted butter, melted

Cheese filling:

Three 8 oz. blocks of cream cheese, at room temp.

1/2 cup sugar

1/4 cup Biscoff Butter Cream (in a jar)

1/3 cup sour cream

2 tablespoons + 1 teaspoon cornstarch

3 large eggs

1/2 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 1/4 cups light cream

(the original recipe calls for heavy cream but I wanted to reduce the fat and sugar content of the cake so I used light cream)

Topping:

1 cup Biscoff Butter Cream

5 Biscoff Biscuits, crumbs

Directions:

Crust:

PREHEAT Oven to 350 F

1. There are two methods to crushing the graham crackers into crumbs: food processor or bag and rolling pin.

If using a food processor: place Biscuits into processor and pulse until it turns into fine crumbs.

If using a ziploc bag/ freezer bag & rolling pin: place biscuits in bag, flatten bag to remove air and zip the bag. Use the rolling pin to beat the bag and roll until the biscuits turn in to fine crumbs.

2. Melt Butter and add to crumbs, mix well.

3. Using a 9 inch spring form pan, press crumbs into the bottom of the pan with hands and flatten with bottom of measuring cup.

4. Bake for 8- 10 min. with the oven rack in the middle.

5. Remove from oven. Keep the oven on.

Cheese Filling: You can make the filling while the crust is baking.

1. In a stand mixer (or bowl with a hand mixer) add cream cheese (room temp.) sugar, biscoff butter, cornstarch and mix well on medium- high until creamy.

2. Add eggs, lemon juice, vanilla, and light cream into bowl and mix on low until well blended for 3 min.

3. Add the cheese mixture on top of the crust in the pan.

4. Create a water bath to bake the cheese cake. Place the 9 inch spring form cheesecake in a slightly bigger pan such as 10 in then place both pans in another large pan filled with water.

5. Bake for 1 hr. at 350 F

6. Remove spring form pan from oven and let it rest for 2 hrs. on a cooling rack.

(it's fine if the cheesecake rises on the sides. it will deflate when cooled.

7. Then place in the fridge for 4-6 hours to chill.

8. For the top layer: melt 1 cup of the biscoff butter in the microwave for 30 seconds.

9. Place the butter in the middle and spread with a knife or icing spatula.

Note: spread the butter quickly because it will hardened if the cheesecake is cold.

10. decorate with side drips and crumbs on top. And Serve!