Biscoff Cheesecake

Instructions

1. In a food processor, we pulverize the cookies. If we don't have a robot we can crush them with a kitchen roller or a mortar's mace. Pour in the melted butter, mix well, and spread it on the bottom of a mold pressing gently to compact it. We keep it in the fridge to cool.
2. With the help of some rods, we mount the cream. We're gradually adding the sugar until it's completely dissolved. We made a reservation.
3. We soak the gelatin sheets in a bowl for at least 10 minutes.
4. Meanwhile, we combine the cheese and Lotus cream in a separate bowl and thoroughly combine them. We now gradually add the whipped cream, using soft and enveloping movements to prevent the air that we have incorporated from escaping.
5. We heat the milk without bringing it to a boil, then drain the gelatin and add it to the milk. We thoroughly mix so that no lumps remain. We gently incorporate it into the previous mixture.
6. We pour the cream over the biscuit base and place the cake in the refrigerator for at least four hours.
7. To make the salted liquid caramel, we'll use a quick and easy method that involves combining all of the ingredients in a small saucepan. To keep things from sticking to the bottom, we heat and stir frequently. We'll need about 10-12 minutes to make our caramel, which should be a soft hazelnut color, but we can cook it for longer if we want it more toasted. We take it off the heat and allow it to warm up.
8. To finish, we unmold the cake, pour the liquid caramel on top, and evenly distribute it. The Lotus biscuit is then sprinkled to taste. In my case, I only used a small amount around the edge and a small amount in the center to cover an entire Lotus cookie.