Biscoff Cheesecake is a classic dessert with rich, smooth, and creamy filling, a crispy crust, and cookie butter topping that will be a total crowd-pleaser at your dinner table this Diwali, Thanksgiving, and Christmas Holidays.
What is Biscoff?
Lotus Biscoff is a very addictive European cookie that is crispy in texture with an aromatic caramelized flavor first made by a Belgian baker.
These are perfect any time of the day with a cup of coffee or in your baking recipes. I love to use it while making cheesecake crust. These days we are obsessed with the Lotus Biscoff Cookie Butter spread that goes well with almost anything. I love to eat a spoonful of this cookie butter whenever I have hunger pangs or sweet cravings. I also sometimes use it as a spread on my toast, flavor mascarpone cheese in tiramisu, or drizzle melted cookie butter over ice creams.
How to make the Perfect cheesecake?
After multiple experiments in the kitchen, I have learned that for the velvety smooth cheesecake
- bake in a water bath,
- let the cheesecake cool inside the oven for 1 hour,
- cool completely at room temperature and chill overnight in the refrigerator.
Ingredients
For the crust
200 grams Lotus Biscoff
100 ml Melted butter (ghee)
For the filling
400 grams of Cream cheese
100 grams Confectioners sugar
1 teaspoon Vanilla extract
4 tablespoon Lotus Biscoff cookie butter spread
2 Eggs
1 Egg yolk
3 tablespoon All purpose flour
400 gram Sour cream
For the topping
150 grams Melted biscoff butter
4 Crumbled biscoff biscuits
How to make the best lotus biscoff cheesecake
For the cheesecake crust
Add biscuits to a blender or mixie and blend to a smooth powder.
Transfer it to a bowl. Add melted butter or ghee and mix well to obtain a wet sand-like texture.
Transfer this mixture to a springform pan. Compact to cover the base and sides. Use the back of a small cup or bowl to smoothen it. Check out the video here.
Bake this for 10 minutes at 350 degrees F and keep it aside.
For the biscoff cheesecake filling
In a bowl, add cream cheese and confectioners sugar and mix. To this, add vanilla extract and cookie butter and whisk using a hand-held electric beater until smooth.
Add the eggs and egg yolk to the above filling and whisk until combined. To this, add sour cream and flour and mix.
Pour this filling into the pre-baked crust and smoothen the top.
Bake at 350 degrees F for 15 minutes. Then lower the temperature to 325 degrees F, and bake for another 45 minutes. Use a water bath. Check the video here.
Let this cool for 1 hour in the oven (with the oven door slightly open) and 1 hour on the kitchen counter. Refrigerate overnight.
For the topping
Unmold the cheesecake from the springform pan. Add the melted Biscoff cookie butter on top of the biscoff cheesecake and spread. Decorate with crumbled biscoff biscuits. Slice, serve, and enjoy.
Pro Tips
- Use all room-temperature ingredients
- Do not overbeat the eggs.
- Do not open the oven door while baking.
- To melt, microwave the Biscoff cookie butter for 30 seconds. Pour this over the cheesecake as a topping.
How to make Cheesecake Water Bath (Bain Marie)?
Cover the sides of the springform pan with aluminum foil, as shown in the video, to avoid leaking. Now place this spring form pan in a roasting pan, fill it with hot water, and bake.
This extra step will prevent the cheesecake from developing cracks on the top. This step also ensures your cheesecake remains smooth and creamy on the inside without drying up as it bakes. Also, it prevents the cheesecake from sinking when it cools down.
If you are worried that the cheesecake will become soggy by placing the springform pan in a water bath, go with the following alternative. Place a large pan with hot water at the bottom rack of your oven and bake the cheesecake normally in the springform pan.
Cooling and Chilling
If you are skipping the step of the water bath, at least try to leave the oven door half open after 1 hour of baking and leave the cheesecake to cool in the oven for 1 hour. This two-hour cooling step will help to prevent any cracks in the cheesecake. A sudden change of temperature from the oven to the kitchen countertop is one of the main reasons for cracks in a cheesecake.
Once the cheesecake comes to room temperature, don't be in a rush. Let it cool in the refrigerator overnight. This deep cooling process in the fridge helps the cheesecake to attain a smooth velvety texture.
I know making cheesecake takes a lot of time, especially waiting for the cheesecake to cool. But when you take the first bite, you will realize that the wait is worthwhile.
Make Ahead and Store
Cheesecake is one of the best options if you want to make a dessert this holiday ahead of time. You can make cheesecake and refrigerate it for upt to 3 days. You can even bake it a week in advance and store it in the freezer.
How to Freeze Biscoff Cheesecake?
Do not add any topping after the cheesecake has baked if you are planning to freeze it for later use. If you are going to freeze it on the bottom of the springform pan, remove the rim, and cover it with plastic wrap, followed by aluminum foil. If you are freezing without the spring form pan, release the cheesecake's bottom with a sharp knife. Place it on a plate and then cover it with plastic wrap followed by aluminum foil.
To use, thaw the cheesecake overnight in the refrigerator. Add any toppings just before serving.
FAQ
Because you have removable sides on the springform pan, you can quickly release the cheesecake from the pan without having to flip the cake. Just see that you use good quality springform pan that has no leaking issues on the sides, as you require a water bath for baking.
It is ok, but the top of the cheesecake will most likely crack. Also, you will end up with a relatively dry cheesecake.
The sides should be firm, and the center should still have a light jiggle. If the sides are still jiggly, you have underbaked the cheesecake. In this case, you will have to continue baking and check every 5 minutes.
If the center gets puffed up or you notice cracks, you have most likely overbaked the cheesecake. Immediately switch off the oven and slightly open the oven door to start cooling the cheesecake. Don't worry if your cheesecake cracks, as it will still taste delicious. Any imperfections, such as cracks, can be covered by adding toppings to the cheesecake.
Cracks on cheesecake show up for three reasons.
1. Overbaked the cheesecake
2. skipped the water bath while baking
3. cheesecake has cooled faster than it should have.
Even if the cheesecake cracks, the taste will still be good. However, if you are worried about the appearance, then just cover the cracks with a beautiful topping before serving!
Some more cake recipes
- No Bake Cheesecake with truffles
- Best Butter Cake
- Eggless Chocolate Cake
- Vanilla Sponge Cake
- Bunny Cake
- Chocolate Cake with Caramelized Almonds.
Recipe card
Best Biscoff Cheesecake | How to make Lotus Biscoff Cheesecake
Equipment
- 1 8 inch springform pan
Ingredients
For the crust
- 200 grams Lotus Biscoff
- 100 ml Melted butter (ghee)
For the filling
- 400 grams Cream cheese
- 100 grams Confectioners sugar
- 1 teaspoon Vanilla extract
- 4 tablespoon Lotus Biscoff cookie butter spread
- 2 Eggs
- 1 Egg yolk
- 3 tablespoon All purpose flour
- 400 gram Sour cream
For the topping
- 150 grams Melted biscoff butter
- 4 Crumbled biscoff biscuits
Instructions
For the Cheesecake Crust
- Add biscuits to a blender or mixie and blend to a smooth powder.200 grams Lotus Biscoff
- Transfer it to a bowl. Add melted butter or ghee and mix well to obtain a wet sand-like texture.100 ml Melted butter (ghee)
- Transfer this mixture to a springform pan. Compact to cover the base and sides. Use the back of a small cup or bowl to smoothen it. Check out the video here.
- Bake this for 10 minutes at 350 degrees F and keep it aside.
For the Cheesecake Filling
- In a bowl, add cream cheese and confectioners sugar and mix. To this, add vanilla extract and cookie butter and whisk using a hand-held electric beater until smooth.400 grams Cream cheese, 100 grams Confectioners sugar, 1 teaspoon Vanilla extract, 4 tablespoon Lotus Biscoff cookie butter spread
- Add the eggs and egg yolk to the above filling and whisk until combined. To this, add sour cream and flour and mix.2 Eggs, 1 Egg yolk, 3 tablespoon All purpose flour, 400 gram Sour cream
- Pour this filling into the pre-baked crust and smoothen the top.
- Bake at 350 degrees F for 15 minutes. Then lower the temperature to 325 degrees F, and bake for another 45 minutes. Use a water bath. Check the video here.
- Let this cool for 1 hour in the oven (with the oven door slightly open) and 1 hour on the kitchen counter. Refrigerate overnight.
For the Topping
- Unmold the cheesecake from the springform pan. Add the melted Biscoff cookie butter on top of the cake and spread. Decorate with crumbled biscoff biscuits. Slice, serve, and enjoy.150 grams Melted biscoff butter, 4 Crumbled biscoff biscuits
Notes
- Use all room-temperature ingredients
- Do not overbeat the eggs.
- Do not open the oven door while baking.
- To melt, microwave the Biscoff cookie butter for 30 seconds. Pour this over the cheesecake as a topping.
Nutrition
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