Lotus Biscoff Cake (Print Version)

# Ingredients:

01 - 250g cookie biscuits for the bottom layer.
02 - 75g melted sweet butter.
03 - 1000g soft cheese spread.
04 - 150g white sugar.
05 - 150g dark sugar.
06 - 150g tangy cream.
07 - 2 tablespoons vanilla extract.
08 - 200g cookie butter.
09 - 3 big eggs plus 2 extra yolks.
10 - 150g cookie spread for the top.
11 - 8 cookie biscuits for garnish.

# Instructions:

01 - Warm up oven to 175°C. Put parchment in your pan, wrap outside with aluminum foil.
02 - Smash biscuits finely, stir in melted butter. Push mixture into bottom of pan, cook for 8-10 mins.
03 - Whisk cheese until fluffy. Dump in sugars, add tangy cream, vanilla, and cookie butter. Add eggs individually while mixing.
04 - Empty mixture onto base. Set in water bath, heat at 165°C for about an hour.
05 - Switch oven off, leave door slightly open, let sit for an hour. Take out and wait another hour, then put in fridge overnight.
06 - Spread warm cookie butter on top, add cream swirls, put cookies around edges.

# Notes:

01 - Must chill through the night.
02 - Water bath makes cooking even.
03 - Slow cooling stops surface splits.

Back