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Torta di Biscotti Lotus Biscoff, dolce cremoso e croccante

Torta di Biscotti Lotus Biscoff

A delightful dessert combining the flavors of Lotus Biscoff cookies with a creamy cheesecake filling, perfect for gatherings or cozy family nights.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 200 g Lotus Biscoff cookies Crushed into fine crumbs.
  • 100 g melted butter Use unsalted for better flavor control.
Filling Ingredients
  • 300 g cream cheese Bring to room temperature for smooth mixing.
  • 100 g sugar Can adjust for sweetness.
  • 200 ml heavy cream Stop whipping at stiff peaks.
  • 1 teaspoon vanilla extract Enhances flavor.
  • to taste melted chocolate For decoration on top.

Method
 

Preparation
  1. Crush the Lotus Biscoff cookies into fine powder and mix well with the melted butter. Press the mixture into the bottom of a springform pan to create the base.
  2. Beat the cream cheese with sugar and vanilla extract until smooth in a bowl.
  3. Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture.
  4. Pour the cream cheese filling over the cookie base, smoothing the top with a spatula.
  5. Refrigerate for at least 4 hours or until firm.
  6. Before serving, drizzle with melted chocolate for decoration.

Notes

This torta can be stored in the refrigerator for up to five days. Serve chilled for the best flavor and texture. It can also be made ahead of time, ideally overnight.