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Slice of Biscoff cheesecake with Lotus cookie crust

How to Make Biscoff Cheesecake

Creamy and decadent Biscoff cheesecake with a thick Lotus cookie crust, smooth cookie butter filling, and rich Biscoff topping. Perfect for cookie butter lovers and special occasions.

  • Total Time: 8 hours
  • Yield: 14 slices 1x

Ingredients

Scale

8.8 ounces Lotus Biscoff cookies (250 grams)

6 tablespoons unsalted butter, melted (65 grams)

1 cup Biscoff spread

24 ounces full-fat brick-style cream cheese (680 grams)

1/2 cup granulated sugar (100 grams)

1/2 cup brown sugar (105 grams)

1 tablespoon cornstarch

1/2 teaspoon cinnamon

3/4 cup sour cream (180 ml)

2 teaspoons vanilla extract

3 large eggs

2 large egg yolks

Boiling water for water bath

3/4 cup Biscoff spread (for topping)

1/2 cup whipping cream (120 ml)

Lotus Biscoff cookies for decorating

Instructions

1. Remove cream cheese, sour cream, and eggs from refrigerator 30 minutes before starting.

2. Wrap outside of 9-inch springform pan with oven bag and multiple layers of foil.

3. Preheat oven to 325F (170C).

4. Crush Lotus cookies into fine crumbs and mix with melted butter.

5. Press mixture firmly into pan and bake for 8 minutes.

6. Warm Biscoff spread in microwave for 45 seconds and stir until smooth.

7. Beat cream cheese, sugars, cinnamon, and cornstarch until smooth.

8. Mix in warmed Biscoff spread, sour cream, and vanilla.

9. Whisk eggs and yolks separately and mix into batter on low speed.

10. Pour batter over crust.

11. Place pan in roasting pan and add boiling water 1 inch up sides.

12. Bake 45 to 55 minutes until center has gentle wobble.

13. Cool in water bath to room temperature.

14. Refrigerate at least 6 hours or overnight.

15. Warm Biscoff spread and pour over chilled cheesecake.

16. Beat whipping cream to stiff peaks and pipe rosettes.

17. Decorate with Lotus cookies and chill until serving.

Notes

Use full-fat brick-style cream cheese only.

Wrap pan securely to prevent water leakage.

Chill overnight for best texture and flavor.

Store covered in refrigerator up to 5 days.

Nutrition values are estimates based on 14 slices with toppings.

  • Author: Rita
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 604
  • Sugar: 31g
  • Sodium: 296mg
  • Fat: 42g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.2g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 145mg

Find it online: https://ritamugcakes.com/biscoff-cheesecake/