Description
A rich and creamy cheesecake with the delightful flavor of Lotus Biscoff cookies, perfect for autumn gatherings.
Ingredients
- 250 g crushed Biscoff cookies (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 24 oz (680 g) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup Lotus Biscoff spread, slightly warmed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup crushed Biscoff cookies (for topping)
- 2 tablespoons Lotus Biscoff spread (for topping, warmed)
- Whipped cream or a drizzle of caramel (for topping)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Mix crushed Biscoff cookies, melted butter, and brown sugar until evenly moistened.
- Press firmly into the prepared pan’s bottom and about 1/2 inch up the sides.
- Chill in the fridge while you make the filling to set the crust.
- Beat cream cheese in a large bowl until smooth and free of lumps.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing gently after each addition—avoid overbeating.
- Fold in sour cream, warmed Lotus Biscoff spread, vanilla, and lemon juice until smooth.
- Pour the filling over the chilled crust and smooth the top.
- Bake for 50–65 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Transfer to the fridge for at least 6 hours, preferably overnight.
- Spread the warmed Lotus Biscoff spread on top, sprinkle crushed cookies, or pipe whipped cream before serving.
- Add a thin drizzle of warmed caramel for a glossy finish if desired.
Notes
Ensure cream cheese and eggs are at room temperature to avoid lumps. Avoid overmixing to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American