Lotus Biscoff Cheesecake

Ingredients

• 12.5 cup Lotus Biscoff biscuits, crushed(300g)
• 20.66 cup Butter, melted(150g)
• 32 cup Cream cheese(500g)
• 41 cup Heavy whipping cream(250g)
• 50.75 cup Lotus Biscoff spread (for filling)(180g)
• 60.75 cup Powdered sugar(100g)
• 74 g Agar agar(4g)
• 8120 ml Whole milk(120g)
• 91 teaspoon Vanilla extract(5g)
• 100.75 cup Lotus Biscoff spread (for topping)(200g)

Instructions

1. 1Mix the crushed Lotus Biscoff biscuits with melted butter until well combined. Press the mixture into the base of a springform pan and chill for 30 minutes.
2. 2Whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with powdered sugar until smooth. Add Lotus Biscoff spread and vanilla extract, and mix until combined.
3. 3If using, boil the whole milk with agar agar for 1–2 minutes, then mix into the cream cheese filling.
4. 4Fold the whipped cream into the cream cheese mixture until smooth. Pour the filling over the chilled biscuit base and smooth the top. Chill for at least 6 hours or until set.
5. 5Warm the Lotus Biscoff spread for topping until pourable, then pour over the set cheesecake. Chill for another 30 minutes before serving.