Lotus Biscoff Cheesecake
Lotus Biscoff Cheesecake
Ingredients
For the Biscoff Crust
- 240 g Lotus Biscoff biscuits
- 90 g butter, melted
For the Cheesecake Filling
- 500 g cream cheese
- 250 g Biscoff spread
- 400 ml liquid cream
- 30 g powdered sugar
For the Biscoff Topping and Garnish
- 200 g Biscoff spread, melted
- as needed Lotus Biscoff biscuits, for garnish, some crushed, some whole
Instructions
- 1
Place the 240 g of Lotus Biscoff biscuits into a bowl. Crush the biscuits thoroughly using a pestle until fine crumbs are formed.
⏱️ 5 min
- 2
Pour the 90 g of melted butter over the crushed biscoff biscuits. Mix the crushed biscoff and melted butter together with a spatula until well combined.
⏱️ 3 min
- 3
Transfer the mixture into a springform pan. Press the biscoff mixture firmly and evenly into the bottom of the pan to form the cheesecake crust. Use a pestle or the back of a spoon to compact it.
⏱️ 5 min
- 4
In a large bowl, add the 500 g of cream cheese and 250 g of Biscoff spread. Mix them together using an electric mixer until smooth and combined.
⏱️ 5 min
- 5
In a separate bowl, pour the 400 ml of liquid cream and add the 30 g of powdered sugar. Whip the cream and powdered sugar together using an electric mixer until stiff peaks form, creating whipped cream.
⏱️ 5 min
- 6
Add the prepared whipped cream to the cream cheese and Biscoff spread mixture. Mix both together using an electric mixer until all ingredients are thoroughly combined and the filling is smooth and uniform.
⏱️ 4 min
- 7
Pour the cheesecake filling mixture over the prepared Biscoff crust in the springform pan. Spread the filling evenly across the pan using an offset spatula or the back of a spoon to create a smooth top surface.
⏱️ 3 min
- 8
Cover the cheesecake with plastic wrap. Place the cheesecake in the fridge to chill for 5 hours or overnight.
- 9
Once the cheesecake is thoroughly chilled, remove it from the fridge. Pour the 200 g of melted Biscoff spread over the top of the chilled cheesecake. Gently tilt the pan or use a spatula to spread the melted Biscoff topping evenly across the entire surface of the cheesecake.
⏱️ 3 min
- 10
Return the cheesecake to the fridge for 1 hour to allow the Biscoff topping to set.
- 11
After the final chilling, carefully remove the springform ring from the cheesecake. Optionally, decorate the edges of the cheesecake by piping melted Biscoff spread around the top circumference, allowing it to drip down the sides. Decorate the top edge of the cheesecake with additional crushed Biscoff biscuits and place whole Lotus Biscoff biscuits on top for garnish. Slice and serve.
⏱️ 2 min
Kitchen Tools
Lotus Biscoff Cheesecake
For the Biscoff Crust
- 240 g Lotus Biscoff biscuits
- 90 g butter, melted
For the Cheesecake Filling
- 500 g cream cheese
- 250 g Biscoff spread
- 400 ml liquid cream
- 30 g powdered sugar
For the Biscoff Topping and Garnish
- 200 g Biscoff spread, melted
- as needed Lotus Biscoff biscuits, for garnish, some crushed, some whole
Instructions
- 1
Place the 240 g of Lotus Biscoff biscuits into a bowl. Crush the biscuits thoroughly using a pestle until fine crumbs are formed.
⏱️ 5 min - 2
Pour the 90 g of melted butter over the crushed biscoff biscuits. Mix the crushed biscoff and melted butter together with a spatula until well combined.
⏱️ 3 min - 3
Transfer the mixture into a springform pan. Press the biscoff mixture firmly and evenly into the bottom of the pan to form the cheesecake crust. Use a pestle or the back of a spoon to compact it.
⏱️ 5 min - 4
In a large bowl, add the 500 g of cream cheese and 250 g of Biscoff spread. Mix them together using an electric mixer until smooth and combined.
⏱️ 5 min - 5
In a separate bowl, pour the 400 ml of liquid cream and add the 30 g of powdered sugar. Whip the cream and powdered sugar together using an electric mixer until stiff peaks form, creating whipped cream.
⏱️ 5 min - 6
Add the prepared whipped cream to the cream cheese and Biscoff spread mixture. Mix both together using an electric mixer until all ingredients are thoroughly combined and the filling is smooth and uniform.
⏱️ 4 min - 7
Pour the cheesecake filling mixture over the prepared Biscoff crust in the springform pan. Spread the filling evenly across the pan using an offset spatula or the back of a spoon to create a smooth top surface.
⏱️ 3 min - 8
Cover the cheesecake with plastic wrap. Place the cheesecake in the fridge to chill for 5 hours or overnight.
- 9
Once the cheesecake is thoroughly chilled, remove it from the fridge. Pour the 200 g of melted Biscoff spread over the top of the chilled cheesecake. Gently tilt the pan or use a spatula to spread the melted Biscoff topping evenly across the entire surface of the cheesecake.
⏱️ 3 min - 10
Return the cheesecake to the fridge for 1 hour to allow the Biscoff topping to set.
- 11
After the final chilling, carefully remove the springform ring from the cheesecake. Optionally, decorate the edges of the cheesecake by piping melted Biscoff spread around the top circumference, allowing it to drip down the sides. Decorate the top edge of the cheesecake with additional crushed Biscoff biscuits and place whole Lotus Biscoff biscuits on top for garnish. Slice and serve.
⏱️ 2 min