Lotus Biscoff Cheesecake
User Reviews
5
Lotus Biscoff Cheesecake
Description
Lotus Biscoff Cheesecake starts with a crust combining crushed digestive and Biscoff biscuits mixed with melted butter and cinnamon for a warm spiced base pressed firmly into a springform pan. The filling is made by whipping room-temperature cream cheese and sugar until fluffy, then incorporating milk, eggs, sour cream, vanilla, and flour for a smooth batter. Baking in a water bath or on a baking sheet avoids cracking and ensures even cooking.
The cheesecake offers a creamy, slightly dense texture accented by the spiced, sweet crust. After baking and cooling, a layer of warmed Biscoff spread is poured on top and garnished with extra Biscoff biscuits for crunch and flavor contrast. The richness comes from using full-fat dairy ingredients throughout.
This dessert is suited for special occasions or indulgent treats. It stores well in the freezer when tightly wrapped and thaws gently in the refrigerator. Using room-temperature dairy ingredients and chilling the crust improves texture and cutting quality. Avoid opening the oven during baking and allow the cheesecake to rest in the turned-off oven to reduce cracks.
Ingredients
For the crust:
- 1 cup digestive biscuit crumbs 120g, or graham cracker crumbs
- 1 cup Biscoff biscuit crumbs 120g, lotus
- 135 g butter 1 stick and 1 tablespoon, melted
- 1/2 teaspoon cinnamon
For the cheesecake:
- 32 oz cream cheese 900g, softened
- 1 1/2 cup white sugar 300 g
- 3/4 cup whole milk 180g, full fat, room temperature
- 4 egg room temperature
- 1 cup sour cream 240 g, full fat, room temperature
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour 32g
For topping:
- 1/2 cup Biscoff spread lotus
- Biscoff biscuits for topping
Instructions
For the crust:
- In a mixing bowl, combine both crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Use the base of a measuring cup and press it on to the crumb mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while you prepare cheesecake.
For the cheesecake:
- Preheat the oven to 180C (350F).
- Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl with a paddle attachment and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
- Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.
- Pour filling into prepared crust. Place springform pan on a baking sheet (to avoid butter dripping in your oven), then place on the middle rack of the oven.
- Bake for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking. (Alternately, if baking in a water bath, turn oven off after 1 hour, and leave cheesecake for a further 1 hour in the oven before removing and chilling, see notes for details)
- Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it.
Topping the cheesecake:
- Microwave the Biscoff spread for the topping for 30 seconds, stirring halfway through. You want it to be runny and melted.
- Pour the Biscoff spread over the surface of the chilled cheesecake, using a spatula to spread it evenly.
- Garnish the top with some Biscoff crumbs and whole biscuits if desired, then place back in the fridge just until spread has set. Serve cold straight out of the fridge.
Notes
- Use full-fat cream cheese, milk, and sour cream for best creamy texture.
- Ensure all dairy and eggs are at room temperature before mixing for a smooth batter.
- Chill the crust after pressing to prevent crumbling when sliced.
- Bake the cheesecake in a water bath to avoid cracks; wrap pan well with foil and pour hot water in roasting pan.
- After baking, keep cheesecake in the turned-off oven for an hour and then chill.
- Warm Biscoff spread before topping so it pours smoothly over the cheesecake.
- Freeze whole or sliced cheesecake tightly wrapped for up to 6 months; thaw in fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 475mg | 20% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1641IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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