Best Biscoff Cheesecake | How to make Lotus Biscoff Cheesecake

perfect slice of homemade biscoff cheesecake

5 from 4 votes

Best Biscoff Cheesecake | How to make Lotus Biscoff Cheesecake

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.

Prep Time15

Cook Time1

Resting Time6

Total Time7 15

Course: Desserts, sweets

Cuisine: American, European, Indian, United Kingdom

Servings:

Calories: 503kcal

Author: Kushi

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