Biscoff Cheesecake (Print Version)
# 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:
01 -
Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper.
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.
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.
04 -
Add eggs one at a time, beating after each addition. Mix in Biscoff cookie spread and vanilla extract until fully incorporated.
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.
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.
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.
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:
01 -
Prep Time: 25 minutes.
02 -
Baking Time: 55-65 minutes.
03 -
Total Time: Approximately 6 hours (including cooling and chilling).
04 -
Servings: 12 slices.