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Lotus Biscoff Cheesecake Recipe

A Lotus Biscoff Cheesecake combines the rich creaminess of cheesecake with the irresistible flavor of Lotus Biscoff cookies.
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Prep Time 5 hours
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Base:

  • 250 g Lotus Biscoff cookies (about 2 cups crushed)
  • 100 g Unsalted butter, melted

For the Cheesecake Filling:

  • 600 g Cream cheese, softened
  • 150 g Granulated sugar
  • 1 Tsp. Vanilla extract
  • 3 large Eggs
  • 200 g Sour cream

For the Lotus Biscoff Topping:

  • 150 g Lotus Biscoff cookies, crushed
  • 100 g Lotus Biscoff spread, melted
  • Whipped cream (optional, for decoration)

Instructions
 

Making the Base:

  • Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan.
  • Use a food processor or a zip-lock bag and rolling pin to crush the Lotus Biscoff cookies into fine crumbs.
  • Mix the cookie crumbs with the melted butter in a bowl.
  • In the prepared springform pan, press the mixture firmly into an even layer at the bottom.
  • The base must be baked for 10 minutes, then removed from the oven and cooled while preparing the filling.

Preparing the Cheesecake Filling:

  • Beat cream cheese until smooth.
  • Add sugar and vanilla extract gradually.
  • Add eggs one at a time.
  • Add the sour cream and fold until well combined.
  • Place the prepared biscuit base on top of the mixture.

Assembling and Baking:

  • Pour the cheesecake filling over the cooled biscuit base in the springform pan.
  • Tap the pan gently on the counter to release any air bubbles.
  • Place the pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center is still jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
  • Let the cheesecake cool completely at room temperature before refrigerating for at least 4-6 hours, preferably overnight.

Decorating with Lotus Biscoff Topping:

  • Remove the cheesecake from the springform pan once it has chilled and set.
  • Crush the Lotus Biscoff cookies and sprinkle them over the cheesecake, pressing them gently into the surface.
  • Melt Lotus Biscoff spread and drizzle it over cookies to create a beautiful pattern.
  • Cheesecake edges can be decorated by piping whipped cream around them.
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