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Biscoff Lotus Cheesecake

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.
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Updated on Monday 25 November 2024
Biscoff Lotus Cheesecake
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Biscoff Lotus Cheesecake | Myhomemaderecipe.com

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.

Biscoff Cheesecake

A creamy Biscoff Lotus Cheesecake featuring a spiced Biscoff cookie crust and a rich, smooth filling with a hint of warm cinnamon flavor.

Prep Time
25 Minutes
Cook Time
60 Minutes
Total Time
85 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American-Inspired

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups crushed Biscoff cookies (about 12 cookies).
02 1/4 cup granulated sugar.
03 1/2 cup unsalted butter, melted.
04 24 oz cream cheese, softened.
05 1 cup granulated sugar.
06 1 cup sour cream.
07 1/2 cup heavy cream.
08 3 large eggs.
09 1 cup Biscoff cookie spread (Lotus spread).
10 1 tsp vanilla extract.
11 1/2 cup Biscoff cookie spread (warmed slightly).
12 Whipped cream.
13 Crushed Biscoff cookies.
14 Extra Biscoff cookie spread.

Instructions

Step 01

Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper.

Step 02

In a medium bowl, mix the crushed Biscoff cookies, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then let it cool while you prepare the filling.

Step 03

In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until well combined. Mix in sour cream and heavy cream until smooth and creamy.

Step 04

Add eggs one at a time, beating after each addition. Mix in Biscoff cookie spread and vanilla extract until fully incorporated.

Step 05

For the optional swirl, drop spoonfuls of the warmed Biscoff cookie spread onto the cheesecake filling. Use a knife or skewer to swirl the spread for a marbled effect.

Step 06

Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55-65 minutes, or until the center is set but slightly jiggly.

Step 07

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 08

Once chilled, garnish with whipped cream, crushed Biscoff cookies, and extra Biscoff cookie spread if desired. Slice and enjoy your Biscoff Lotus Cheesecake!.

Notes

  1. Prep Time: 25 minutes.
  2. Baking Time: 55-65 minutes.
  3. Total Time: Approximately 6 hours (including cooling and chilling).
  4. Servings: 12 slices.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~