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Lotus Biscoff Cheesecake

Jul 29, 2019 · 33 Comments

Jump to Recipe
A whole lotus biscoff cheesecake on a plate with a white background

A baked cheesecake that’s creamy and rich (and really easy-no water bath required) with a lotus biscuit infused crust and lotus biscoff spread. This is going to be your new favorite dessert!

What is lotus spread anyway?

Lotus biscoff spread has been very prominent in the spotlight in the Middle East for a while now, and it doesn’t look like it’s changing anytime soon. The popularity of Nutella (chocolate hazelnut spread) has been expanded to include Lotus spread (cookie butter spread). Similar to peanut butter in consistency, it instead has the flavor of cinnamon biscuits. Basically the flavor of the famous Lotus biscuits (which I’ll always associate with international flights) but in a spreadable form. Has to be good right? It also comes in crunchy or smooth variations, but just like peanut butter, I prefer the smooth. I use smooth in this recipe, but feel free to switch it up if you like!

Lotus and cheesecake?

It’s actually a natural pairing! Much more natural than Nutella cheesecake in my opinion. The cinnamon graham flavor of the spread mimics the crust so it has a really nice harmony. Cheesecake is a little tangy, so the sweetness of the lotus offsets it. I made this for the birthday of a friend who is both lotus and cheesecake crazy and it was a big hit, so I knew I had to share it here.

Three quarter view of the lotus cheesecake on a plate with a light background

Lotus biscoff cheesecake ingredients:

The crust: I like mixing a 50/50 ration of regular digestive biscuits with the lotus biscuits, because I can’t resist a digestive biscuit crust so I wanted to some in here. You can go all digestive biscuit, all graham crackers, or all lotus biscuits, or mix them up as you please. Just keep the overall crumbs to the amount stated in the recipe.

We also use melted butter to bind the crumbs and a pinch of cinnamon for extra flavor. I don’t like adding any sugar to my graham cracker/digestive type crusts (just like this one) because the filling is always sweet enough and I hate the feeling of sugar crunching between my teeth.

The filling: This cheesecake from All Recipes has never steered me wrong and has rave reviews, so I adapted that for this recipe. It has cream cheese, sour cream and milk, a trifecta of dairy for the ultimate creamy factor. You also add eggs, sugar, vanilla, and a touch of flour.

The topping: The real biscoff factor here comes from microwaving some of the spread until runny and spreadable, and pouring it on the finished cheescake, as thick a layer as you like it. Then, garnish with extra whole lotus biscuits and lotus crumbs as desired.

What cream cheese should I use?

I’ve always used the Philadelphia tubs, because 3 of the 300g ones gives exactly the amount needed for this recipe, but you can also use Kiri or Philadelphia blocks.

The method:

How to get cracker crumbs:

To make the crust, you need crushed biscuit or cracker crumbs. I sometimes put them in a large freezer bag and whack them thoroughly with a rolling pin. Alternately, you can process them in a food processor until fine.

Mix with the melted butter and a pinch of cinnamon until moistened all over then you’ll press this into your prepared pan. I like using the bottom of a measuring cup to really pack the crust smoothly into the pan to avoid it crumbling when cut.

Getting a lump free cheesecake:

Make sure all your filling ingredients are at room temperature before mixing ( the cream cheese should be softened, room temperature milk, room temp eggs, and room temp sour cream). This will enable them to mix together much more easily without any lumps.

The process is very simple. You cream together the cream cheese and sugar, add the milk then eggs one at a time, then the sour cream, flour and vanilla. Your filling is ready!

A crack free cheesecake- do I need a water bath?

What causes a cheesecake to crack? Usually it’s one of these culprits:

  1. Over mixing the eggs. You want to mix the cream cheese with the sugar very well to avoid lumps, but when you add the eggs, mix just until combined.
  2. Temperature changes, so avoid opening the oven door while cheesecake is baking.
  3. The cheesecake having trouble pulling away from the sides of the pan as it cools, so make sure you grease your pan a little before putting the crust.

You have a couple options if you want to avoid your cheesecake cracking. This recipe calls for the easier one which is #1 below:

  1. Keeping the cheesecake in the turned off oven for 5-6 hours so it’ll cool gradually (and avoid those rapid temperature changes as discussed above).
  2. Alternately, you can do a water bath. This means wrapping your pan sides and bottom with heavy duty aluminium foil to avoid water leaking in, then placing cheesecake in a large roasting pan. Once you place the cheesecake in the pan and into the oven, pour in hot water to fill the roasting pan with 1/2-1 inch water. This steams the cheesecake and allow sit to cook evenly and slowly avoiding cracks.

Still have cracks? No problem! That’s the fun in a recipe that is covered with a topping, it’s really easy to disguise them. Just garnish smartly to cover the crack in the center. The cheesecake pictured in this recipe had a big old crack that I just spooned some lotus spread into and covered with extra lotus biscuits. (I was a little impatient and didn’t let it cool in the oven for the allotted time)

How do I know when my cheesecake is done?

I’ve always followed the 60 minutes stated in the recipe with no problem at all, so I advise doing that. Signs that your cheesecake is baked is to have set edges, a little golden and puffy, but still a softer center that might be a little jiggly. Don’t worry, it’ll set as it cools and that’s what keeps the cheesecake so creamy and soft.

Lotus cheesecake on a high cake stand

Storing the cheesecake:

You need to keep it in the fridge, tightly wrapped, where it’ll keep for 5-6 days. You can also store it whole or sliced in the freezer for 6-8 months! Thaw in the fridge overnight.

So without further ado, go make this luscious lotus biscoff cheesecake and let me know what you think in the comments below!!

A whole lotus biscoff cheesecake on a plate with a white background

Lotus Biscoff Cheesecake

Creamy rich baked cheesecake topped with lotus spread, with a crust made with biscoff and digestive biscuits. So decadent and delicious!
5 from 9 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 5 hours
Servings: 12 people
Calories: 530kcal
Author: Farah Abumaizar

Ingredients

For the crust:

  • 120 g crushed digestive biscuits or graham crackers about 1 cup
  • 120 g crushed biscoff (lotus) biscuits about 1 cup
  • 135 g melted butter 1 stick and 1 tablespoon
  • 1/2 tsp cinnamon

For the cheesecake:

  • 900 g cream cheese
  • 1 1/2 cup white sugar 300 g
  • 3/4 cup milk, room temperature
  • 4 eggs, room temperature
  • 1 cup sour cream 240 g
  • 1 tbsp vanilla extract
  • 1/4 cup all purpose flour 32g

For topping:

  • 1/2 cup lotus (biscoff) spread
  • whole lotus(biscoff) biscuits for topping

Instructions

For the crust:

  • In a mixing bowl, combine both crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Use the base of a measuring cup and press it on to the crumb mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:

  • Preheat the oven to 180 C (350 F).
  • Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
  • Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.
  • Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking. (Alternately, if baking in a water bath, turn oven off after 1 hour, and leave cheesecake for a further 1 hour in the oven before removing and chilling.)
  • Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it.

Topping the cheesecake:

  • Microwave the lotus spread for the topping for 30 seconds, stirring halfway through. You want it to be runny and melted.
  • Pour the lotus spread over the surface of the chilled cheesecake, using a spatula to spread it evenly.
  • Garnish the top with extra whole lotus biscuits if desired, then place back in the fridge just until lotus spread has set. Serve cold straight out of the fridge.

Notes

Cheesecake filling from All Recipes
Leftover cheesecake will last 5-6 days in the fridge.
You can also freeze slices tightly wrapped and they will last 6-8 months.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 530kcal

If you liked this recipe, you might like:

Unbelievably Moist Chocolate Bundt Cake

Key Lime Pie

Pineapple Pudding Cake

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Dessert, Recipes cheesecake, dessert, lotus

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Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry says

    July 29, 2019 at 10:26 am

    5 stars
    Lotus Biscoff is so delicious, I hadn’t thought to use it in a cheesecake – what a delicious idea!

    Reply
    • Farah Abumaizar says

      July 29, 2019 at 10:27 am

      It’s really delightful! The perfect combination 😍❤️

      Reply
  2. Michelle Miller says

    July 29, 2019 at 11:08 am

    5 stars
    I love Speculoos! Such a nice biscuit <3 Great cheesecake recipe. I hear that's how they started doing it in Belgium and Nothern France. How nice to have a recipe for it now! thanks.

    Reply
    • Farah Abumaizar says

      July 29, 2019 at 11:32 am

      Anytime! So glad you enjoyed the recipe ❤️

      Reply
  3. Pinelopi says

    July 29, 2019 at 11:33 am

    5 stars
    In a few days, I have my birthday! I will try this out! 🙂

    Reply
    • Farah Abumaizar says

      July 29, 2019 at 11:34 am

      Happy birthday! I hope you love it and it’s a fitting dessert for the birthday lady ❤️

      Reply
  4. Dannii says

    July 29, 2019 at 11:44 am

    5 stars
    Oh wow. My husband would LOVE this. He is obsessed with biscoff.

    Reply
    • Farah Abumaizar says

      July 29, 2019 at 11:48 am

      Great way to treat him 😍

      Reply
  5. kim says

    July 29, 2019 at 12:36 pm

    5 stars
    What a fabulous recipe! Biscoff is so delicious and thee combination of that with the cheesecake was seriously so perfect!

    Reply
    • Farah Abumaizar says

      July 29, 2019 at 12:38 pm

      So glad to hear that Kim! Thank you!

      Reply
  6. Stephanie Fackler says

    February 16, 2020 at 12:09 am

    5 stars
    Best cheesecake I’ve ever had. I

    Reply
    • Farah Abumaizar says

      February 16, 2020 at 8:44 am

      Stephanie your comment made my day! So happy this worked out for you 🥰

      Reply
  7. martha says

    March 26, 2020 at 11:26 pm

    Have not made this yet, so not ready to rate it. I was wondering though – What do you think of adding the melted spread on top prior to baking and using a knife to cut it into the cheese cake batter then baking? Do you think the spread would get weird in the oven?

    Reply
    • Farah Abumaizar says

      March 27, 2020 at 7:05 am

      No that would be just fine! You’d get a great biscoff swirled cheesecake😍

      Reply
  8. Miss kaur says

    April 12, 2020 at 6:37 am

    May I know why you’re using milk instead of heavy cream/ etc.

    Reply
    • Farah Abumaizar says

      April 12, 2020 at 7:38 am

      Since the cheesecake batter has sour cream and cream cheese, full fat milk is plenty richness! I’m sure you could sub heavy cream without a problem – let know if that helps 🙂

      Reply
  9. Huda Dabbagh says

    April 13, 2020 at 11:57 pm

    So how many packages of Philadelphia cream cheese is 900 g?

    Reply
    • Farah Abumaizar says

      April 14, 2020 at 8:06 am

      You can usually find 300g packages, so three of those, or if it’s by ounces you would need four 8 oz packages 🙂

      Reply
  10. phillipa sharland says

    May 28, 2020 at 6:21 pm

    5 stars
    This makes a fantastic cheesecake – we have made it a few times now and each time it is great.
    Instead of biscoff spread we made a caramel sauce to pour on the top then decorated with
    lotus biscuit crumbs and the ends of the biscuits sticking up all around the edge. Indulgent and
    yummy – during lockdown we all need morale boosters and this one ticks all the boxes.

    Reply
    • Farah Abumaizar says

      May 28, 2020 at 7:25 pm

      That sounds so so great! A caramel cheesecake is heaven! Thanks for the feedback I’ll definitely try it your way!

      Reply
  11. Naf says

    July 4, 2020 at 1:20 am

    Hi, I’d like to know if there’s any substitute for sour cream!? Hard to find it here! :/

    Reply
    • Farah Abumaizar says

      July 4, 2020 at 8:08 pm

      Hello!! I’d add more cream cheese instead – or labneh if that’s available where you are?

      Reply
  12. Margareth says

    July 22, 2020 at 5:09 pm

    5 stars
    Best recipe!
    I’ve been looking for a perfect recipe to get the perfect cheesecake texture..and I’m very pleased with the end result.
    Thank you!! 😀

    -Greetings from Indonesia

    Reply
    • Farah Abumaizar says

      July 22, 2020 at 5:10 pm

      So so happy to hear that Margareth! And so many greetings to you all the way in Indonesia how exciting!

      Reply
  13. Maryam says

    August 20, 2020 at 2:15 pm

    Hey i really like your recipi just needed to ask that the cheesecakes taste more good when it baked or nobake and can we just make the base with lotus biscuits not spread 😊

    Reply
  14. Jay says

    September 9, 2020 at 7:32 pm

    Hi may i know if I can skip the milk part?

    Reply
    • Farah Abumaizar says

      September 10, 2020 at 10:25 am

      Hi! I’ve never tried it without and it’s quite a substantial amount so I wouldn’t leave it out entirely- maybe sub with 1/2 cup heavy cream ? Any reason you’d rather omit?

      Reply
  15. Jess says

    October 31, 2020 at 11:25 pm

    We tried this but it didn’t set ☹️ Trying to figure out what we did wrong… did we mix the eggs too much? Under bake? Or could be because I used a mix of full fat and half fat cream cheese?

    The middle is custard-y while the edges are more firm but kind of egg like. I thought we’d followed it exactly so I’m baffled, but instead sure it our mistake. Any suggestions?

    Reply
    • Farah Abumaizar says

      November 2, 2020 at 7:49 pm

      Hi Jess! I haven’t had anyone mention that problem before.c but if it didn’t set I have to think it was under baked! Did you keep it on the closed oven after one hour of baking? Then chill for a few hours?

      Reply
      • Jess says

        November 2, 2020 at 7:52 pm

        Well, I think we were just a bit impatient. Left it in the fridge overnight and it was 90% set then so I was happy about that! Next time I’ll bake ten minutes longer, but it was delicious!

        Reply
        • Farah Abumaizar says

          November 2, 2020 at 7:53 pm

          Oh I’m so glad to hear that! And the eggy flavor might have been because you had it a little warm- but regardless good to know there was a happy ending 😍

          Reply
  16. Emily says

    November 15, 2020 at 1:47 am

    5 stars
    Absolutely amazing… I have no words! Probably the best cheesecake I’ve ever made. Such a hit with family and friends, I highly recommend… the topping really makes the difference, adds such as nice flavour! I ended up choosing the water bath method as I didn’t have a lot of time for it to set before serving, and it was just perfect 🙂 Thanks for the recipe, adding to this one to my list!

    Reply
    • Farah Abumaizar says

      November 18, 2020 at 10:11 am

      Emily what an amazing comment to read! Truly made me so happy- especially the fact that you took the time to comment with your good results! So glad you like this cheesecake as much as I do ❤️

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
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Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

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This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
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- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
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INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
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Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
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Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
One of my photos from my shoot @tackle.baks . How One of my photos from my shoot @tackle.baks . How insane does this tom yum soup look? For those who haven’t tried this casual seafood spot yet, you really should! The food is great and priced very reasonably, and they have some menu items I’m obsessed with like their crispy fish burger, the salmon poke salad and the creamy truffle shrimp👌🏼. They currently have a delivery offer going for only 5SAR on HungerStation, so no time like the present! Have I tempted you with this photo of the tom yum soup? I’m hungry just writing this caption🤤.
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#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
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