A base of delicious biscuits and a layer of soft and delicious cream accompanied by the taste of caramel. The lotus cheesecake is truly irresistible! INGREDIENTSFor the base150g of speculoos biscuits60g melted unsalted butterFor the cheesecake400g of wholemeal cream cheese, at room temperature290g of cookie butter, room temperature1 teaspoon of vanilla extract130ml whipping cream min 35% fat, chilled2 tablespoons icing sugar, siftedFor the caramel60g of unsalted butter3 tablespoons of sugar2 tablespoons of brown sugar1/2 teaspoon vanilla extract60ml whipping creamWhipped Cream

PREPARATION

1. Chop the biscuits and add them to the butter. Pour the biscuits into the bottom of the pan and press well. Leave to cool for 30 minutes.
2. To prepare the cheesecake: mix the cream cheese and add the cookie butter and vanilla extract.
3. Beat the whipping cream with the icing sugar and add it to the cheesecake.
4. Pour the cheesecake cream into the pan, spread well and freeze.
5. To prepare the caramel: cook the sugar, cane sugar, vanilla extract, butter and whipped cream over the heat.
6. Pour the caramel into the pan, distribute and freeze for 1-2 hours.
7. Beat the whipping cream and decorate the cheesecake.