Caramel and Lotus Biscoff Cheesecake

This is a variation of the cheesecake recipe. A little tweak and a new version is born.

2 250g-block Philadelphia cream-cheese
1 cup sour cream
1 cup whipped cream
2-3 tsp vanilla
1-2 tsp lemon juice
5 tsp unflavored gelatin powder

25 pcs Lotus Biscoff caramelized biscuit (crushed)
1/2 block of butter (melted)

1 can of caramel

In a bowl, mix butter and Lotus Biscoffuntil the texture is like a wet sand. This will serve as your base. Put the mixture in a spring-form cake tin (20cm diameter). Compress it with the bottom of a glass. Place it on a freezer to harden. Then make the cake.

Soften the cheese by putting it out off the fridge until the it has the room temperature. Put it in the bowl and mix it with other ingredients; sour cream, whipped cream, lemon, vanilla, and gelatin powder. Continue to mix it (not whip) until the consistency is smooth.

Layer the pan with cake mixture and then caramel. And top it with caramel design like icing.
Place in freezer minimum of 6 hours (depends upon your freezer's power), preferably overnight.

Caramel and Lotus Biscoff Cheesecake 

VERDICT
WILL: Ate Sol send me off a can of caramel syrup. Sweet, literally! Haha. You can’t just throw the caramel into your mouth and Abbey made a good idea to turn it into more wonderful, Caramel and Lotus Biscoff Cheesecake.

This is the alertnative biscuit you can use other than oreo. Crunchiness is there. Then, their goes the caramel on layers! The sweetness of Lotus Biscoff biscuit fights to balance with salty cheese! Fantastic!

Til next cheesecake adventure!