Description
Lotus Biscoff Cheesecake blends creamy indulgence with caramelized cookie crunch. Delicate layers of biscoff spread and smooth cream cheese create a rich dessert that transports taste buds to sweet bliss. You will savor each heavenly bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups crushed Biscoff cookies (about 12 cookies)
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup (120 milliliters) heavy cream
- 1 cup Biscoff cookie spread (Lotus spread)
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1/2 cup (120 grams) Biscoff cookie spread, warmed slightly
- Whipped cream
- Crushed Biscoff cookies
Instructions
- Prepare the oven by heating to 325F (163C) and ready a 9-inch springform pan with parchment paper or light greasing.
- Create a crumbly foundation by combining crushed Biscoff cookies with granulated sugar and melted butter. Press the mixture firmly and evenly across the pan’s bottom, creating a compact base. Bake for 8-10 minutes, then allow to cool completely.
- In a spacious mixing bowl, transform cream cheese into a silky smooth texture using an electric mixer. Gradually incorporate granulated sugar until thoroughly blended. Introduce sour cream and heavy cream, whisking until achieving a luxurious, creamy consistency.
- Integrate eggs individually, gently mixing after each addition to maintain a uniform texture. Fold in Biscoff cookie spread and vanilla extract, ensuring complete incorporation throughout the mixture.
- For an artistic touch, drizzle warm Biscoff cookie spread across the cheesecake surface. Use a knife to create elegant swirling patterns, generating a marbled visual effect.
- Carefully transfer the filling onto the cooled crust, smoothing the surface with a spatula. Position in the preheated oven and bake for 55-65 minutes until the center appears set but retains a gentle wobble.
- Once baking completes, switch off the oven and leave the door slightly ajar. Allow the cheesecake to gradually cool inside for one hour. Remove and let it reach room temperature before transferring to the refrigerator for a minimum of 4 hours or overnight.
- After chilling, embellish with dollops of whipped cream, scattered crushed Biscoff cookies, and optional drizzles of additional Biscoff spread. Slice and serve this decadent dessert.
Notes
- Crush Biscoff cookies thoroughly to create a uniform, compact crust that holds together perfectly without crumbling.
- Soften cream cheese at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and a creamy texture.
- Use a water bath technique to prevent cracks and ensure even baking by placing the springform pan in a larger pan filled with hot water.
- Gluten-free alternative can be achieved by using gluten-free cookie crumbs for the base, making the cheesecake accessible to those with gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg