No-Bake Lotus Biscoff Cheesecake

👨‍🍳 Method

For the Crumb Crust

1. 1
   Mix the biscuits (ground) well with the butter (melted).

   Bowl
2. 2
   Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

For the Cream Filling

1. 3
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 4
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 5
   Bring the agar agar and water to a boil, stirring, until the agar agar dissolves completely.

   StoveSmall saucepan
2. 6
   In a bowl, mix the cream cheese, powdered sugar, spread and vanilla until the mixture is smooth.

   Bowl
3. 7
   Add the dissolved agar agar to the cheese mixture and mix quickly, until absorbed.
4. 8
   Fold the whipped cream into the cheese mixture gently.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 9
   Pour the filling over the crust and smooth the top.
6. 10
   Melt the spread for 10 seconds in the microwave and gently spread it over the top of the cake and arrange the cookies on top.

   Microwave
7. 11
   Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.

   Refrigerator