Dive into this mouthwatering Biscoff Cheesecake, featuring a crunchy Biscoff cookie crust, creamy Biscoff-infused filling, and a delicious topping of melted Biscoff spread and cookie crumbs. This dessert is a showstopper!
Delightful Features
- Biscoff Crust: A buttery base made from Biscoff cookie crumbs.
- Creamy Filling: Infused with Biscoff spread for a rich, spiced flavor.
- Tasty Topping: Finished with melted Biscoff cookie butter and crunchy crumbs.
Why You’ll Love It
This cheesecake comes together easily, and with the simple tips below, you can make a stunning Lotus Biscoff cheesecake that everyone will rave about!
About Biscoff: These popular spiced shortcrust cookies from Lotus Bakeries are loved for their unique, rich flavor.
Tips for Making Biscoff Cheesecake
- Room Temperature Ingredients: Use room temperature ingredients for a smooth mixture.
- Gentle Mixing: Avoid over-mixing to prevent cracks.
- Springform Pan: Use a springform pan for easy serving.
- Grease the Pan: Grease the sides of your springform pan if it tends to stick.
- Oven Tips: Don’t open the oven while baking. Let the cheesecake sit in the oven for an hour after turning it off to prevent cracking.
Biscoff Cheesecake
Servings 12
Ingredients
For the Biscoff Crust:
- 1 package Biscoff cookies about 8.8 oz
- 1/3 cup unsalted butter melted
For the Biscoff Cheesecake Filling:
- 4 packages 8 oz each softened cream cheese (about 2 lbs)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 cup Biscoff cookie butter
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 4 large eggs at room temperature
For Decoration:
- 1/2 cup Biscoff spread
- 1/4 cup crumbled Biscoff cookies
Instructions
Making the Biscoff Crust:
- Preheat Oven: Set to 325°F.
- Prepare Crumbs: Process Biscoff cookies into fine crumbs using a food processor.
- Mix with Butter: Combine crumbs with melted butter.
- Form Crust: Press the mixture into the bottom of an 8 or 9-inch cheesecake pan. Ensure the pan is deep if using an 8-inch size.
- Bake Crust: Bake for 10 minutes, then cool.
Making the Biscoff Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat cream cheese for 3 minutes on medium speed until creamy.
- Add Sugars: Mix in brown and granulated sugar, and beat for 2 more minutes.
- Combine with Sour Cream and Biscoff: Add sour cream and Biscoff cookie butter, and mix. Scrape the bowl.
- Add Vanilla and Salt: Mix in vanilla extract and salt.
- Add Eggs: Mix in eggs one at a time until just combined. Avoid over-mixing to prevent cracks.
- Prepare Pan: Pour the batter over the cooled crust. Grease the sides of the pan if needed.
- Water Bath: Wrap the bottom of the pan in foil. Place in a larger roasting pan and add hot water to create a water bath.
- Bake: Bake at 325°F for 60-70 minutes. It should jiggle slightly in the center with set edges.
- Cool in Oven: Turn off the oven and let the cheesecake sit inside for 1 hour.
- Chill: Remove from the oven and refrigerate for at least 6 hours.
Decorating the Cheesecake:
- Melt Biscoff Spread: Microwave the Biscoff spread until runny.
- Pour Over Cheesecake: Spread over the top with a spatula.
- Add Crumbs: Sprinkle Biscoff crumbs around the edges.
Notes
Notes on Storage
- Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
- Freeze: For longer storage, freeze up to 2 months. Wrap in plastic wrap and place in an airtight container after freezing.