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Slice of Lotus Biscoff Cheesecake topped with whole biscuits and cookie crumbs, with a gold fork beside it.

Lotus Biscoff Cheesecake

5 from 1 vote
A luscious, rich Lotus Biscoff Cheesecake topped with silky Lotus spread and a crunchy biscoff biscuit crust.
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Prep Time 20 minutes
Cook Time 1 minute
Resting Time 5 minutes
Total Time 6 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 645
Ingredients Method Nutrition Notes

Ingredients
  

For the crust:
  • 1 ¼ cups Digestive biscuit crumbs or graham cracker crumbs
  • 1 ¼ cups Biscoff biscuit crumbs or Lotus biscuit crumbs
  • 150 g melted butter unsalted, for the crust
  • ½ teaspoon ground cinnamon for added flavor
For the cheesecake:
  • 900 g softened cream cheese full-fat at room temperature
  • 1 ½ cups white sugar granulated
  • 200 g whole milk room temperature
  • 4 large eggs room temperature
  • 1 ¼ cups full-fat sour cream room temperature
  • 1 tablespoon vanilla extract for flavor
  • 35 g all-purpose flour sifted
For the topping:
  • ¾ cup Biscoff Lotus spread melted for easy spreading
  • Biscoff biscuits for garnishing

Method
 

  1. In a mixing bowl, combine the crushed biscuits, melted butter, and cinnamon. Stir with a fork until the crumbs are evenly moistened. Press the mixture firmly along the bottom and sides of a greased 9-inch springform pan. Use the base of a measuring cup to compact the crust evenly. Chill the crust in the fridge while preparing the cheesecake.
  2. Preheat the oven to 180°C (350°F).
  3. In a stand mixer, beat the cream cheese and sugar together on medium speed until smooth and fluffy. Gradually add the milk, followed by the eggs one at a time, mixing briefly after each addition.
  4. Add the sour cream, vanilla extract, and sifted flour. Mix until smooth and fully combined.
  5. Pour the cheesecake batter over the chilled crust in the springform pan. Place the pan on a baking sheet and put it on the middle rack of the oven.
  6. Bake the cheesecake for 1 hour. After baking, turn off the oven and allow the cheesecake to rest inside for 5 hours to cool gradually. This helps prevent cracking.
  7. Once cooled, refrigerate the cheesecake until fully chilled.
  8. Heat the Biscoff spread in the microwave for 30 seconds, stirring halfway through to ensure it’s melted and runny.
  9. Pour the melted Biscoff spread over the top of the chilled cheesecake, using a spatula to spread it evenly across the surface.
  10. Garnish with crushed Biscoff biscuits and whole biscuits for decoration. Return the cheesecake to the fridge just until the topping sets.
  11. Serve cold directly from the fridge.

Nutrition

Serving: 150gCalories: 645kcalCarbohydrates: 50gProtein: 10gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 144mgSodium: 475mgPotassium: 203mgFiber: 1gSugar: 36gVitamin A: 1641IUVitamin C: 1mgCalcium: 136mgIron: 1mg

Notes

Indulge in a decadently creamy cheesecake with an irresistibly crunchy biscoff crust. Perfect for any special occasion or just a sweet treat to savor!

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