Dessert. Who doesn’t love dessert? Sometimes you go out for a meal and the only thing you look forward to is the dessert. This time, after a long time, I’m sharing with you a recipe, not just any recipe but dessert goals aka the one and only Lotus cheesecake recipe! I don’t know how many of you have been to Kris Kros restaurant in Dubai, but they have a yummy cheesecake that is almost above the rest.

I did not plan on posting this Lotus cheesecake recipe or any recipe whatsoever, but when a yummy cheesecake recipe falls on my lap, I can never keep it all to myself; I have to share the deliciousness with my lovely followers, as well as anyone else who has a sweet tooth (mine comes to me once in a blue moon). I hope you’ll enjoy.

Kris Kros Lotus Cheesecake Recipe

Biscuit Base

150g Digestive biscuits
150g Lotus/Biscoff biscuits
150g Melted butter

Cheesecake Filling

2x280g Philadelphia cream cheese
1 tsp vanilla bean extract
100g icing sugar
300ml Double Cream
250g Biscoff Cookie Butter

Decorations

Whipped cream
Lotus Biscuits

Steps to follow

Blitz both of the biscuits for the base in a food processor until they are crumbled. Mix with the melted butter and press down firmly in a flat base container.
With an electric mixer, slowly mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until it’s thick and holds itself completely.
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours. To get the best results for this Lotus cheesecake recipe, refrigerate it overnight. The next day decorate the cake according to your preferred taste.

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Just in case you get around to making the cake, feel free to share your results. After all, it’s only fair to spread the yumminess.

xoxo