The Perfect Biscoff Cheesecake Recipe (Lotus Cheesecake) -

Biscoff cheesecake on a serving platter.

5 from 1 vote

The Perfect Biscoff Cheesecake Recipe (Lotus Cheesecake)

The Biscoff cheesecake recipe is for days when you want a super-easy Biscoff dessert. Made with simple and few ingredients, you have the best Biscoff cheesecake ready in no time (minus the chill time!).

Prep Time20

Cook Time1 20

Chilling Time8

Course: Dessert

Cuisine: American

Servings: servings

Calories: 358kcal

Author: Natasha Minocha

Ingredients

Cheesecake Crust

1/3 cup Butter, melted
1 cup Digestive biscuits, crushed

Cheesecake Filling

1 3/4 cups Cream cheese, softened
2 Eggs
3/4 cup Sugar
1/2 cup Cream I used Amul cream
1/4 cup All-purpose flour
1/2 cup Biscoff spread
1.5 tsp Vanilla extract

Topping

3-4 tbsp Melted Biscoff spread

US Customary - Metric

Instructions

Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.

Cheesecake Crust

Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

Combine softened cream cheese, sugar, and eggs in a large bowl.
Add cream, flour, vanilla extract, and Biscoff spread to this mixture and mix well.
Pour the batter into the pan on top of the baked cookie crust.
Carefully place in the oven and bake at 160C for about 55-65 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Turn off the heat, slightly crack the door open, and allow it to cool for 30 minutes.
Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
Drizzle some melted Biscoff spread on top to decorate. Slice and serve. Enjoy!

Nutrition