| Ingredient | Method |
| Base Crust: 105g@13pc Lotus Biscoff cookies 25g butter Cheesecake: 260g Cream cheese, soften 100g Lotus Biscoff spread 20g butter 2 grade B Eggs 550g Sour cream 50g Condensed Milk 30g milk 15g corn flour 1 tsp vanilla essence 4-5pcs Lotus Biscoff cookies Topping: Lotus Biscoff spread Lotus Biscoff cookies | Base Crust: 1. Crush the cookies and mix well with butter. 2. Preheat the oven to 180°C. 3. Press the crumbs into a 6.5 inch springform pan to form a crust; prick all over with a fork. 4. Bake 15-20 minutes at 160C, set aside. Cheesecake: 1. Beat cream cheese, butter and condensed milk until smooth. Then add egg, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. 2. Pour the batter into cake pan, and place and press the cookies into it. . Bake for 50-60min (bain marie method), 170C. Lets cool completely. |
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