Lotus Biscoff Cheesecake
Decadent Lotus Biscoff Cheesecake: A Sweet & Creamy Delight!
If you’re a fan of rich, creamy cheesecake with a little bit of a twist, this Lotus Biscoff Cheesecake is the ultimate indulgence! Combining the irresistible flavor of Lotus Biscoff cookies with a creamy cheesecake base and a velvety Biscoff cookie butter topping, this dessert will become your new favorite showstopper. Whether you’re celebrating a special occasion or just want to treat yourself, this easy-to-make dessert will impress both family and friends alike!
Why You’ll Love This Biscoff Cheesecake
This cheesecake offers the perfect balance of texture and flavor, from the buttery, crunchy Biscoff cookie crust to the smooth, rich filling. The addition of Biscoff cookie butter elevates this cheesecake to a whole new level of deliciousness, while the whipped topping and cookie crumbs add a beautiful finishing touch. It’s simple, yet decadent, and the perfect dessert to serve at your next gathering!
Ingredients:
- 8.8 oz Lotus Biscoff cookies (or 1 ½ cups of cookie crumbs)
- ⅓ cup butter, melted
- 16 oz cream cheese, room temperature
- 3 large eggs
- ½ cup sugar
- 2 cups sour cream
- 2 tsp vanilla extract
- ¾ cup Biscoff cookie butter
- Whipped topping (for decorating)
Instructions:
- Prepare the Springform Pan: Start by ensuring your springform pan is ready. Wrap the outside of the pan with two sheets of aluminum foil, pressing firmly around and up the sides to make it watertight. This will prevent any water from leaking into your cheesecake during baking. Set the pan aside.
- Make the Crust: Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a resealable bag and using a rolling pin. Set aside about 2-3 tablespoons for decorating the cheesecake later. Combine the remaining crushed cookies with the melted butter and mix well. Press the mixture firmly into the bottom of the springform pan using a flat-bottom glass.
- Bake the Crust: Preheat your oven to 325°F (163°C). Bake the crust for about 10-12 minutes, then set it aside to cool.
- Prepare the Cheesecake Filling: Beat the room temperature cream cheese in a mixer until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, mixing well after each addition. Then, mix in the sugar, sour cream, vanilla extract, and Biscoff cookie butter until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake filling onto the cooled crust. Place the springform pan inside a larger baking pan that is at least 1 inch larger in diameter. Pour very hot water in the outer baking pan to create a water bath. This ensures the cheesecake bakes evenly and results in a smoother, creamier texture. Bake at 325°F (163°C) for about 45 minutes, or until the center is slightly jiggly. Remove the spring form pan from the water bath and gently remove the foil. Use CAUTION, it will be very hot. Let it cool completely before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.
- Finishing Touches: Once chilled, gently warm the remaining Biscoff cookie butter in the microwave for about 15-30 seconds until it’s pourable. Drizzle the warmed cookie butter over the top of the cheesecake. Sprinkle the reserved cookie crumbs over the top for extra crunch and texture. For an extra decorative touch, pipe some whipped topping along the edges of the cheesecake.
Tips for the Perfect Biscoff Cheesecake:
- Room Temperature Ingredients: Be sure the cream cheese is at room temperature to avoid lumps and achieve a smooth filling.
- Water Bath: Don’t skip the water bath! It helps ensure an even bake and prevents cracks in your cheesecake.
- Chill Thoroughly: For the best texture, make sure to chill the cheesecake for several hours, preferably overnight, to let all the flavors meld together.
Why Biscoff?
The sweet, spiced flavor of Biscoff cookies adds an irresistible twist to your classic cheesecake. The crunchy crust combined with the silky filling makes each bite a melt-in-your-mouth experience. Plus, the Biscoff cookie butter topping adds a layer of extra flavor that takes this dessert from delicious to extraordinary!
Make This Biscoff Cheesecake Today!
If you’re looking for a show-stopping dessert that’s perfect for any occasion, this Lotus Biscoff Cheesecake is your answer. It’s rich, creamy, and full of flavor – the ultimate sweet treat that will leave everyone asking for seconds!
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Biscoff Cheesecake
Equipment
- 1 9 or 10-inch Springform Pan
- 1 Baking Pan 1-inch or larger than the springform pan
Ingredients
- 8.8 oz Lotus Biscoff cookies or 1 ½ cups of cookie crumbs
- ⅓ cup Butter Melted
- 16 oz Cream Cheese Room Temperature
- 3 large Eggs
- ½ cup Sugar
- 2 cups Sour Cream
- 2 tsp Vanilla
- ¾ cup Biscoff Cookie Butter
- Whipped Topping for decorating
Instructions
- Set the cream cheese out to get to room temperature. This is very important for avoiding lumps.
- Wrap the outside of the springform pan with two sheets of aluminum foil. Pressing the foil firmly around and up the sides so it is watertight. Set aside.
- Finely Crush the Biscoff cookies in a food processor or in a resealable bag with a rolling pin. Set aside about 2-3 tablespoons of the crushed cookies to be used to decorate the top later.
- Put the cookie crumbs into the springform pan and add the melted butter. Mix with a fork. Using a flat bottom glass press firmly into the bottom of the pan.
- Preheat the oven to 325 degrees.
- Bake the crust for 10-12 minutes. Cool.
- With a mixer beat the room temperature cream cheese until it is smooth. Add the eggs one at a time, beating well after adding each egg.
- Add the sugar, sour cream, vanilla, and Biscoff Cookie Butter. Beat until well blended.
- Pour the cheesecake filling into the springform pan.
- Place the springform pan into a baking pan that is at least 1-inch or larger than the springform pan. Add very hot water to the outer baking pan. This will create a water bath that will bake the cheesecake more evenly and it will help make it creamier and smoother.
- Bake at 325 degrees for 45 minutes or until the center is slightly jiggly. Immediately remove the spring form pan from the water bath and remove the foil. Chill.
- Once it is chilled take the remaining Biscoff Cooke Butter and warm it slightly in the microwave until it is pourable. It should be 15-30 seconds.
- Pour onto the top of the cheesecake. Sprinkle on the reserved cookie crumbs. You can pipe some whipped topping along the edges as well.
