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Lotus Biscoff Cheesecake Recipe

★★★★★

4.8 from 132 reviews
  • Author: Aiden
  • Total Time: 10 hours 35 minutes
  • Yield: 12 servings 1x

Description

This Lotus Biscoff Cheesecake is a decadent and creamy dessert featuring a crunchy biscoff cookie crust and a smooth biscoff-flavored cheesecake filling. Perfectly baked in a water bath to achieve a crack-free top and finished with melted biscoff cookie butter drizzled over the top for a beautiful drip effect. Garnished with biscoff cookie crumbs and optional cookies, this cheesecake is ideal for anyone who loves rich, spiced caramel flavors paired with creamy textures.

Ingredients

Scale

Crust

  • 2 cups biscoff cookie crumbs
  • 1/3 cup packed light or dark brown sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted

Cheesecake Filling

  • 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 1/2 cups packed light or dark brown sugar
  • 1 tablespoon vanilla bean paste
  • 5 large eggs, at room temperature
  • 1/2 cup heavy whipping cream
  • 1/2 cup smooth biscoff cookie butter spread, melted

Topping and Garnish

  • 1/3 cup biscoff cookie crumbs
  • Additional melted biscoff cookie butter (about 1/2 cup) for drizzle
  • Whole or broken biscoff cookies, for garnish (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F and set a rack to the center. Lightly grease a 9-inch springform pan and wrap the bottom and sides with heavy-duty foil to prevent water leakage during the water bath. In a large bowl, mix cookie crumbs, brown sugar, salt, and melted butter until well combined. Press this mixture firmly and evenly into the pan bottom using a glass or your hands.
  2. Bake the crust: Bake the crust for 10 minutes, then remove and allow it to cool while preparing the filling.
  3. Make the cheesecake filling: Using a food processor, stand mixer with a whisk attachment, or handheld mixer, beat the softened cream cheese and brown sugar together until smooth, scraping down the sides as needed. Add vanilla bean paste and mix. On low speed, add eggs one at a time, mixing just until combined after each addition.
  4. Add remaining ingredients: Pour in the heavy whipping cream and beat until just combined. Fold in the melted biscoff cookie butter using a rubber spatula until fully incorporated.
  5. Assemble the cheesecake: Pour the cheesecake batter onto the cooled crust and smooth the top with an offset spatula.
  6. Set up water bath: Place the springform pan inside a large deep baking or roasting pan. Fill the larger pan with at least 2 inches of hot water, coming up to the sides of the cheesecake pan to create a water bath. This helps prevent cracking.
  7. Bake the cheesecake: Carefully place the pans into the oven and bake for 1 hour and 10 minutes. After baking, turn off the oven but leave the cheesecake inside with the door closed for at least 1 hour to finish setting.
  8. Cool the cheesecake: Remove the cheesecake from the oven and water bath. The center should have a slight jiggle. Remove the foil and run a knife around the edges. Place the pan on a cooling rack to cool completely. Cover loosely with foil and refrigerate overnight (8-10 hours) for best results.
  9. Finish and garnish: Remove the cheesecake from the springform pan and transfer to a serving platter. Drizzle the extra melted biscoff cookie butter over the top and edges to create a drip effect, then chill in the fridge for a few minutes to set slightly. Sprinkle cookie crumbs on top and garnish with whole or broken biscoff cookies if desired.
  10. Serve: Slice the cheesecake into wedges, wiping a warm knife between cuts for clean slices. Serve immediately and enjoy.
  11. Storage: Keep leftover cheesecake covered in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight before serving and add garnishes fresh for best texture.

Notes

  • Wrapping the springform pan with several layers of heavy-duty foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
  • Be careful not to overbake; the cheesecake should still have a slight jiggle in the center when done.
  • For clean slices, run a large knife under hot water and dry it before each cut.
  • Freezing is a great option if you want to prepare ahead, but add toppings fresh after thawing.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cheesecake, Lotus Biscoff, No-bake crust cheesecake, Water bath cheesecake, Creamy cheesecake dessert

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Find it online: https://tastyplatesspot.com/lotus-biscoff-cheesecake-recipe/