Lotus Biscoff Cheese Cake

Ingredients:

For the Crust:

• 1 1/2 cups Lotus Biscoff cookie crumbs
• 1/3 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 cups cream cheese, softened
• 1 cup sweetened condensed milk
• 1/2 cup Lotus Biscoff cookie spread
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

For the Topping:

• Lotus Biscoff cookies, crushed or whole for decoration
• Additional Lotus Biscoff cookie spread for drizzling (optional)

Cooking Steps:

1. Preheat your oven to 325°F (160°C). Grease and line the base of a springform pan.
2. In a bowl, combine Lotus Biscoff cookie crumbs and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
3. In a separate bowl, beat cream cheese until smooth and creamy.
4. Add sweetened condensed milk, Lotus Biscoff cookie spread, vanilla extract, and cornstarch to the cream cheese. Mix until well combined.
5. Pour the cheesecake filling over the crust in the springform pan.
6. Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
7. Bake in the preheated oven for 45-50 minutes or until the center is set and the edges are slightly golden.
8. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about 1 hour.
9. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
10. Before serving, decorate the top with crushed Lotus Biscoff cookies and optionally drizzle with additional Lotus Biscoff cookie spread.
11. Release the sides of the springform pan, slice, and enjoy your Eggless Lotus Biscoff Cheesecake!

This Eggless Lotus Biscoff Cheesecake is a delightful fusion of velvety cheesecake and the distinct flavor of Biscoff cookies, creating a dessert that's sure to impress your taste buds.