This Biscoff Lotus Cheesecake combines the creamy richness of classic cheesecake with the spiced sweetness of Biscoff cookies. A buttery Biscoff cookie crust pairs perfectly with a smooth, Biscoff-infused cheesecake filling, creating a harmonious blend of flavors. A swirl of extra Biscoff spread adds a beautiful marbled touch, making this cheesecake a showstopper for any dessert table. Whether topped with whipped cream, crushed cookies, or an extra drizzle of Biscoff, it’s a delightful treat for any occasion.
This Biscoff Lotus Cheesecake is a creamy and indulgent treat with a rich Biscoff cookie crust and a smooth, spiced cheesecake filling. Each bite offers a delightful blend of warm cinnamon and creamy sweetness, making it perfect for any special occasion or gathering.
INGREDIENTS
- For the Crust:
- Crushed Biscoff cookies: 1 1/2 cups (about 12 cookies), for a spiced, buttery base.
- Granulated sugar: 1/4 cup, adds a touch of sweetness to the crust.
- Unsalted butter: 1/2 cup, melted, helps bind the crust.
- For the Cheesecake Filling:
- Cream cheese: 24 oz, softened, for a smooth and creamy filling.
- Granulated sugar: 1 cup, sweetens the cheesecake.
- Sour cream: 1 cup, adds tanginess and a smooth texture.
- Heavy cream: 1/2 cup, adds richness to the filling.
- Large eggs: 3, for structure and creaminess.
- Biscoff cookie spread: 1 cup (Lotus spread), for that signature Biscoff flavor.
- Vanilla extract: 1 teaspoon, enhances the overall flavor.
- For the Biscoff Swirl (optional):
- Warmed Biscoff cookie spread: 1/2 cup, for swirling into the filling.
- For Garnish (optional):
- Whipped cream: Adds a light, creamy finish.
- Crushed Biscoff cookies: For added crunch and decoration.
- Extra Biscoff cookie spread: For drizzling over the top.
INSTRUCTIONS
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper for easy removal.
- In a medium bowl, combine 1 1/2 cups crushed Biscoff cookies, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until evenly combined.
- Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
- Bake for 8-10 minutes, then let it cool while you prepare the filling.
- Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat 24 oz of softened cream cheese until smooth and creamy.
- Add 1 cup of granulated sugar and continue to beat until well combined and smooth.
- Mix in 1 cup of sour cream and 1/2 cup of heavy cream until the mixture is silky.
- Beat in the 3 large eggs, one at a time, mixing well after each addition.
- Add 1 cup of Biscoff cookie spread and 1 teaspoon of vanilla extract, blending until fully incorporated.
- Step 3: Add the Biscoff Swirl (Optional)
- Drop spoonfuls of the warmed Biscoff cookie spread (1/2 cup) onto the cheesecake filling.
- Use a knife or skewer to gently swirl the spread into the filling for a marbled effect.
- Step 4: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly when the pan is gently shaken.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Step 5: Chill and Serve
- Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely.
- Once chilled, garnish with whipped cream, crushed Biscoff cookies, and extra Biscoff spread if desired.
- Slice and enjoy your Biscoff Lotus Cheesecake!
Serving and Storage Tips
- Serve this cheesecake chilled for the best texture and flavor.
- Pair it with a hot cup of coffee or tea for a delightful dessert experience.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- If you prefer a thicker crust, increase the Biscoff cookie crumbs to 2 cups and the butter to 3/4 cup.
- For a smooth cheesecake, make sure all ingredients are at room temperature before mixing.
- If the top cracks, don’t worry! You can cover it with whipped cream or a layer of Biscoff spread for a beautiful finish.
Tips from Well-known Chefs
- Pastry chef Dominique Ansel recommends using a water bath to bake cheesecakes for an ultra-creamy texture.
- Chef Mary Berry suggests letting the cheesecake cool gradually in the oven to prevent cracks.
- Baker Paul Hollywood advises using high-quality vanilla extract for a more robust flavor in cheesecake fillings.