why make this recipe
Biscoff Lotus Cheesecake is a delightful dessert that combines creamy cheesecake with the rich, caramel flavor of Biscoff cookies. This recipe is perfect for any occasion, whether it’s a family gathering or a special celebration. The unique taste of Biscoff cookie butter makes this cheesecake stand out. Plus, it’s a no-fail recipe that anyone can make!
how to make Biscoff Lotus Cheesecake
Ingredients
- 2 cups (200 g) Biscoff Lotus cookies, crushed
- 1/2 cup (113 g) unsalted butter, melted
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (250 g) Biscoff Lotus cookie butter spread, divided
- 1 tsp vanilla extract
- 1/2 cup (120 g) sour cream
- Pinch of salt
- Whipped cream and crushed Biscoff cookies for topping
Directions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a food processor, pulse the Biscoff cookies until they are finely crushed. Add the melted butter and mix until the crumbs are well coated. Press this mixture into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes.
- While the crust is baking, beat the softened cream cheese in a large mixing bowl until it is smooth. Add in the granulated sugar and beat for an additional minute.
- Add the eggs one at a time, mixing on low speed after each addition. This helps to keep the mixture smooth and prevents overmixing.
- Gently blend in the warmed Biscoff cookie butter (reserve some for topping), vanilla extract, sour cream, and a pinch of salt until combined.
- Pour the cheesecake filling over the baked crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
- Place the springform pan in a water bath, then bake for about 50 to 60 minutes. The center should jiggle slightly when done.
- Once baked, turn off the oven and let the cheesecake cool in the oven for about an hour. Then, transfer to the fridge and chill for at least 4 hours or overnight for best results.
how to serve Biscoff Lotus Cheesecake
Serve your Biscoff Lotus Cheesecake by slicing it into pieces. Top each slice with whipped cream and a sprinkle of crushed Biscoff cookies for decoration. This extra touch adds both flavor and a beautiful presentation.
how to store Biscoff Lotus Cheesecake
To store your cheesecake, cover it loosely with plastic wrap or foil. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Biscoff Lotus Cheesecake
- Make sure your cream cheese is at room temperature for a smoother texture.
- Blend the Biscoff cookie butter until it’s warm for easier mixing.
- Always use a water bath to help the cheesecake bake evenly and prevent cracking.
variation
You can add a layer of chocolate ganache on top for an extra decadent twist. Simply melt some chocolate and spread it over the cooled cheesecake before topping with whipped cream and crushed cookies.
FAQs
1. Can I use other cookies instead of Biscoff?
Yes, you can substitute Biscoff cookies with digestive biscuits or graham crackers for a different flavor.
2. Why should I use a water bath?
A water bath ensures even baking and helps prevent cracks on the surface of your cheesecake.
3. Can I make this cheesecake ahead of time?
Absolutely! It’s great for making ahead and can be stored in the fridge for several days before serving.
Biscoff Lotus Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a food processor, pulse the Biscoff cookies until they are finely crushed. Add the melted butter and mix until the crumbs are well coated.
- Press this mixture into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes.
- While the crust is baking, beat the softened cream cheese in a large mixing bowl until smooth.
- Add in the granulated sugar and beat for an additional minute.
- Add the eggs one at a time, mixing on low speed after each addition to keep the mixture smooth.
- Gently blend in the warmed Biscoff cookie butter, vanilla extract, sour cream, and a pinch of salt until combined.
- Pour the cheesecake filling over the baked crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
- Place the springform pan in a water bath, then bake for about 50 to 60 minutes until the center jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven for about an hour. Then refrigerate and chill for at least 4 hours or overnight.
- Serve your cheesecake by slicing it into pieces and topping each with whipped cream and crushed Biscoff cookies.