No-Bake No-Gelatine Lotus Biscoff Cheesecake | Emojoie

Hello everyone, this is Emojoie. I made my favourite cheesecake with Lotus Biscoff which is also my favourite. This cheesecake contains no gelatin, so it has a very smooth texture. In this recipe, it’s very important to whip the whipping cream and mascarpone until stiff. Please follow me on other SNS https://linktr.ee/emojoie 👈 ■18cm cheesecake *8〜12cuts 120g Lotus Biscoff 40g unsalted butter 80g powdered sugar 200g whipping cream 35-45％fat 400g mascarpone cheese 100g Lotus Biscoff spread 200g cream cheese 30%fat 100g Lotus Biscoff spread 6-8 Lotus Biscoff cookies －Conversion Guide－ 18 cm (7 inch)→15 cm (6 inch) Ingredients 0.7 times 18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times ➢Crust Dough 00:06 Crumble the cookies and mix with the melted butter. (The easiest way is to put the cookies in a plastic bag and crumble them with a rolling pin.) Spread the cookies all over in an 18cm mold and refrigerate it. ➢Cheesecake 01:52 Add powdered sugar to the whipping cream and beat it. (Powdered sugar contains starch, so you can whip it harder than granulated sugar.) Add mascarpone and whip it until stiff. Mix room temperature cream cheese and spread then put it in the bowl. Do not over-mix once you add the cream cheese. Pour the batter into the mold, flatten it and then chill it in the freezer. Microwave the spread slightly to soften it and pour it over the cheesecake. Put it in the refrigerator overnight. Remove the cheesecake mold. (If the mold is not covered with a film, warm the mold with a hot towel before removing.) Finally, decorate the cheesecake with cookies. #emojoie #cheesecake #biscoff