Indulge in the Irresistible: Lotus Biscoff Cheesecake with MAMBO
Indulge in the Irresistible: Lotus Biscoff Cheesecake with MAMBO
Lotus Biscoff Cheesecake with MAMBO is a decadent dessert that combines the rich and creamy flavors of cheesecake with the irresistible crunch of Lotus Biscoff cookies. This indulgent treat is perfect for special occasions or simply as a way to satisfy your sweet tooth. The addition of MAMBO, a delicious chocolate spread, takes this cheesecake to a whole new level of deliciousness. Get ready to indulge in this mouthwatering dessert!
Ingredients:
- 2 cups Lotus Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 1/2 cup MAMBO chocolate spread
Preparation:
1. Preheat your oven to 325°F (165°C).
2. Make the crust:
In a medium-sized bowl, combine the Lotus Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
3. Press the crust:
Press the crumb mixture into the bottom of a 9-inch springform pan, spreading it evenly. Use the back of a spoon or the bottom of a glass to press the mixture firmly into the pan.
4. Bake the crust:
Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool.
5. Prepare the filling:
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Finally, add the sour cream and mix until well combined.
6. Add the MAMBO:
Heat the MAMBO chocolate spread in the microwave for about 30 seconds or until it becomes slightly melted and easy to mix. Add the melted MAMBO to the cream cheese mixture and stir until well incorporated.
7. Pour the filling:
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it out evenly.
8. Bake the cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The internal temperature should reach 150°F (65°C).
9. Cool and refrigerate:
Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours or overnight.
10. Serve and enjoy:
Remove the sides of the springform pan before serving. Slice the cheesecake into desired portions and serve chilled. You can garnish with extra Lotus Biscoff cookies or drizzle some melted MAMBO on top for an extra touch of indulgence. Enjoy!
This Lotus Biscoff Cheesecake with MAMBO is a true dessert masterpiece. With its creamy texture, buttery crust, and delightful chocolate flavor, it’s sure to impress your family and friends. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a dessert you won’t be able to resist!
