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
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.