Lotus Biscoff Cheesecake

This Lotus Biscoff Cheesecake is a decadent and creamy dessert that combines the rich flavors of Biscoff cookies with a smooth cheesecake filling. It’s perfect for any occasion and sure to impress your guests. Here’s how to make it:

Lotus Biscoff Cheesecake

Ingredients

• For the crust:
  • 2 cups (200g) Lotus Biscoff cookies, crushed
  • 1/4 cup (60g) unsalted butter, melted
• For the cheesecake filling:
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup (120g) Lotus Biscoff spread (cookie butter)
• For the topping:
  • 1/2 cup (120g) Lotus Biscoff spread, melted
  • Crushed Lotus Biscoff cookies (for garnish)
  • Whipped cream (optional, for serving)

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust:
   • In a bowl, mix the crushed Biscoff cookies with the melted butter until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan. Chill in the fridge while you prepare the filling.
3. Make the cheesecake filling:
   • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the sour cream and vanilla extract, and mix until combined.
   • Beat in the eggs, one at a time, until just incorporated. Do not overmix.
   • Gently fold in the Biscoff spread until evenly distributed.
4. Bake the cheesecake:
   • Pour the filling over the chilled crust. Smooth the top with a spatula.
   • Bake for 45-50 minutes, or until the edges are set but the center is still slightly wobbly.
   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
5. Chill:
   • Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
6. Add the topping:
   • Once the cheesecake is chilled, drizzle the melted Biscoff spread over the top. Sprinkle with crushed Biscoff cookies.
7. Serve:
   • Slice and serve with whipped cream if desired. Enjoy!

Tips

• No-bake option: Use a no-bake cheesecake filling and chill until set.
• Storage: Store the cheesecake in the fridge for up to 5 days.
• Garnish: Add caramel sauce or chocolate drizzle for extra indulgence.

This Lotus Biscoff Cheesecake is a show-stopping dessert that’s creamy, crunchy, and utterly delicious. Perfect for Biscoff lovers! 🍰✨