From the base to the toppings, the distinctive flavour of Lotus Biscoff caramelised biscuits appears in every element of this stunning baked biscoff cheesecake.
It's a seriously delicious dessert, with crunch, creaminess and gorgeous cinnamon spiced notes.
The base is made with a combination of digestive biscuits (graham crackers) and Lotus Biscoff Caramelised Biscuits, crushed together, combined with melted butter and a little dark brown sugar and pressed into the base of a tin.
The filling comes next, an impossibly delicious combination of cream cheese, cream, eggs, vanilla, flour, dark brown sugar (to carry those caramel notes) and a BIG helping of Lotus Biscoff Smooth Spread.
The filling is piled onto the base and baked until set and honestly, when the Biscoff aromas start filling the kitchen, it's hard not to just dive in with a spoon!
Once the cheesecake is baked and cooled, you'll decorate it by piping more Lotus Biscoff Smooth Spread on top and scattering with roughly crushed Lotus Biscoff Caramelised Biscuits.
I'm telling you, this is a Biscoff SHOWSTOPPER of a cheesecake. Here's the full recipe.
Ingredients
For the base
- 120 g (4.2 oz) digestive biscuits (graham crackers)
- 140 g (4.9 oz) Lotus Biscoff Caramelised Biscuits
- 1 tbsp soft dark brown sugar
- 85 g (3 oz) salted butter
For the filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) normal cream cheese room temp
- 175 ml (5.9 floz) double cream room temp
- 2 medium free range eggs room temp
- medium free range egg yolk room temp
- 1 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 200 g (7.1 oz) soft dark brown sugar
- 200 g (7.1 oz) Smooth Lotus Biscuit Spread
To top
- 200 g (7.1 oz) Smooth Lotus Biscuit Spread
- 75 g (2.6 oz) Lotus Biscoff Caramelised Biscuits
Equipment
- Star piping nozzle
Instructions
Make the base
Preheat the oven to 190C (170C fan, 375F).
Crush the digestive biscuits and Lotus biscuits together to a fine crumb. Transfer to a bowl.
Add the sugar and melted butter.
Stir together.
Tip into a 23cm (9 inch) springform tin.
Press down firmly all over.
Bake for 5 minutes, then set aside to cool. Don't turn the oven off.
Make the filling
Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl.
Whisk just enough to combine. Don't over mix as this can introduce too much air.
Spoon the filling into the tin and level off.
Place in the oven and bake for 1 hour until risen and firm but wobbly when shaken.
Run a knife around the inside of the tin and leave to cool completely. Once cool, cover and place in the refrigerator overnight to firm up.
Decorate your cheesecake
Run the knife around the inside of the tin again and unclip to release. Slide onto a board.
Spoon the Biscoff spread into a piping bag fitted with a star nozzle. Pipe 12 rosettes around the edge of the cheesecake.
Pipe a swirl in the centre of the cheesecake, coming to within about an inch (2.5cm) rosettes
Roughly crush the Biscoff biscuits and pile into the centre of the cheesecake.
Your cheesecake is now ready to slice with a long, sharp knife and serve.
Enjoy!
Print this Biscoff cheesecake recipe
Biscoff Cheesecake
Ingredients
For the base
- 120 g (4.2 oz) digestive biscuits (graham crackers)
- 140 g (4.9 oz) Lotus Biscoff Caramelised Biscuits
- 1 tbsp soft dark brown sugar
- 85 g (3 oz) salted butter
For the filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) normal cream cheese room temp
- 175 ml (5.9 floz) double cream room temp
- 2 medium free range eggs room temp
- medium free range egg yolk room temp
- 1 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 200 g (7.1 oz) soft dark brown sugar
- 200 g (7.1 oz) Smooth Lotus Biscuit Spread
To top
- 200 g (7.1 oz) Smooth Lotus Biscuit Spread
- 75 g (2.6 oz) Lotus Biscoff Caramelised Biscuits
Instructions
Make the base
- Preheat the oven to 190C (170C fan, 375F).
- Crush the digestive biscuits and Lotus biscuits together to a fine crumb. Transfer to a bowl.
- Add the sugar and melted butter and stir together.
- Tip into a 23cm (9 inch) springform tin and press down firmly all over.
- Bake for 5 minutes, then set aside to cool. Don't turn the oven off.
Make the filling
- Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don't over mix as this can introduce too much air.
- Spoon the filling into the tin and level off.
- Place in the oven and bake for 1 hour until risen and firm but wobbly when shaken.
- Run a knife around the inside of the tin and leave to cool completely. Once cool, cover and place in the refrigerator overnight to firm up.
Decorate your cheesecake
- Run the knife around the inside of the tin again and unclip to release. Slide onto a board.
- Spoon the Biscoff spread into a piping bag fitted with a star nozzle. Pipe 12 rosettes around the edge of the cheesecake.
- Pipe a swirl in the centre of the cheesecake, coming to within about an inch (2.5cm) rosettes
- Roughly crush the Biscoff biscuits and pile into the centre of the cheesecake.
- Your cheesecake is now ready to slice with a long, sharp knife and serve.
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