Lotus Biscoff Cheesecake
Lotus Biscoff Cheesecake
Ingredients
For the Crust
- 6 1/2 ounces Lotus Biscoff cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Filling
- 21 ounces cream cheese, softened
- 3/4 cup heavy cream
- 10 1/2 ounces Lotus Biscoff spread
- 3 large eggs
- 1 1/4 tablespoons cornstarch
For the Garnish
- 1/4 cup Lotus Biscoff spread, melted, for drizzling
- 2 Lotus Biscoff cookies, crushed, for sprinkling
- 1 Lotus Biscoff cookie, whole, for garnish
Instructions
- 1
Preheat your oven to 392°F. Line the bottom of a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 392
- 2
Prepare the crust: In a food processor, finely crush the Lotus Biscoff cookies until they resemble fine crumbs. Add the melted unsalted butter and pulse until the mixture is well combined and moist.
⏱️ 5 min
- 3
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact base. Set aside.
⏱️ 3 min
- 4
Prepare the filling: In a large bowl, combine the softened cream cheese, heavy cream, Lotus Biscoff spread, and cornstarch. Whisk with an electric mixer on low speed until the mixture is smooth and lump-free.
⏱️ 5 min
- 5
Add the large eggs to the filling mixture. Whisk gently on low speed until just combined and smooth. Be careful not to over-aerate the mixture, as this can cause cracks in the cheesecake.
⏱️ 2 min
- 6
Pour the creamy filling over the prepared cookie crust in the springform pan.
⏱️ 1 min
- 7
Bake in the preheated oven for 30 minutes. The edges should be set, but the center may still have a slight jiggle.
⏱️ 30 min•🌡️ 392
- 8
Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This allows it to cool slowly and prevents cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
⏱️ 60 min
- 9
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set.
- 10
To serve, carefully remove the cheesecake from the springform pan. Drizzle generously with additional melted Lotus Biscoff spread, sprinkle with crushed Lotus Biscoff cookie crumbs, and garnish with a whole Lotus Biscoff cookie.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lotus Biscoff Cheesecake
Ingredients
For the Crust
- 6 1/2 ounces Lotus Biscoff cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Filling
- 21 ounces cream cheese, softened
- 3/4 cup heavy cream
- 10 1/2 ounces Lotus Biscoff spread
- 3 large eggs
- 1 1/4 tablespoons cornstarch
For the Garnish
- 1/4 cup Lotus Biscoff spread, melted, for drizzling
- 2 Lotus Biscoff cookies, crushed, for sprinkling
- 1 Lotus Biscoff cookie, whole, for garnish
Instructions
- 1
Preheat your oven to 392°F. Line the bottom of a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 392 - 2
Prepare the crust: In a food processor, finely crush the Lotus Biscoff cookies until they resemble fine crumbs. Add the melted unsalted butter and pulse until the mixture is well combined and moist.
⏱️ 5 min - 3
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact base. Set aside.
⏱️ 3 min - 4
Prepare the filling: In a large bowl, combine the softened cream cheese, heavy cream, Lotus Biscoff spread, and cornstarch. Whisk with an electric mixer on low speed until the mixture is smooth and lump-free.
⏱️ 5 min - 5
Add the large eggs to the filling mixture. Whisk gently on low speed until just combined and smooth. Be careful not to over-aerate the mixture, as this can cause cracks in the cheesecake.
⏱️ 2 min - 6
Pour the creamy filling over the prepared cookie crust in the springform pan.
⏱️ 1 min - 7
Bake in the preheated oven for 30 minutes. The edges should be set, but the center may still have a slight jiggle.
⏱️ 30 min•🌡️ 392 - 8
Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This allows it to cool slowly and prevents cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
⏱️ 60 min - 9
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set.
- 10
To serve, carefully remove the cheesecake from the springform pan. Drizzle generously with additional melted Lotus Biscoff spread, sprinkle with crushed Lotus Biscoff cookie crumbs, and garnish with a whole Lotus Biscoff cookie.
⏱️ 5 min