Lotus Biscoff Cheesecake

A luscious, rich Lotus Biscoff Cheesecake topped with silky Lotus spread and a crunchy biscoff biscuit crust.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Biscoff, Biscoff Cheesecake, cheesecake, dessert, Lotus Biscoff Cheesecake, Lotus spread

Prep Time: 20

Cook Time: 1

Resting Time: 5

Total Time: 6

Servings: slices

Calories: 645kcal

Cost: $20

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

Instructions

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.
Preheat the oven to 180°C (350°F).
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.
Add the sour cream, vanilla extract, and sifted flour. Mix until smooth and fully combined.
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.
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.
Once cooled, refrigerate the cheesecake until fully chilled.
Heat the Biscoff spread in the microwave for 30 seconds, stirring halfway through to ensure it’s melted and runny.
Pour the melted Biscoff spread over the top of the chilled cheesecake, using a spatula to spread it evenly across the surface.
Garnish with crushed Biscoff biscuits and whole biscuits for decoration. Return the cheesecake to the fridge just until the topping sets.
Serve cold directly from the fridge.

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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