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.
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:
- 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.
- Temperature changes, so avoid opening the oven door while cheesecake is baking.
- 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:
- 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).
- 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.
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!!
Lotus Biscoff Cheesecake
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 teaspoon 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 tablespoon 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
Nutrition
If you liked this recipe, you might like:
Unbelievably Moist Chocolate Bundt Cake
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Mary bateman says
Just whipped this up and it’s baking in the oven now! Had to do a few tweaks because I’m silly and didn’t buy enough of certain ingredients. Base was the same. Only had 2x 300g packs of cream cheese, 1x 200g pack of creme fraiche, so I combined with a half cup of milk, another 84 grams of high fat yogurt, 3 eggs, the vanilla extract, the sugar quantity reduced by a third, and flour (which I overegged, ended up adding 35 grams!). I also microwaved some biscoff spread, poured on top and swirled into the cheesecake before baking.
Will report back on how it turns out, in case anyone else is silly like me and doesn’t have the right ingredients to hand!
Farah Abumaizar says
Can’t wait to hear how it is! Thanks for taking the time to comment Mary!
Audrey P says
Made this yesterday. Was the best baked cheesecake I’ve ever had. So light! Didn’t give me a sugar overload. I specifically wanted to mention the notes about adding the eggs and leaving it in the oven for hours were great. Saving this recipe, thanks again!
Farah Abumaizar says
I am so so happy that you liked the recipe ! Thank you so much for taking the time to comment, we love this cheesecake so much too!
Daniel says
This is by far one of the best cheesecakes I’ve ever made/tasted
I used 600g normal cream cheese and 300g of Cadbury caramilk Philadelphia and good god was ot tasty!!
Farah Abumaizar says
Wow what a compliment ! Thanks Daniel, I’m so intrigued by caramel Philadelphia sounds incredible!
Emily says
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!
Farah Abumaizar says
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 ❤️
Jess says
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?
Farah Abumaizar says
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?
Jess says
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!
Farah Abumaizar says
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 😍
Jay says
Hi may i know if I can skip the milk part?
Farah Abumaizar says
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?
Maryam says
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 😊
Margareth says
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
Farah Abumaizar says
So so happy to hear that Margareth! And so many greetings to you all the way in Indonesia how exciting!
Naf says
Hi, I’d like to know if there’s any substitute for sour cream!? Hard to find it here! :/
Farah Abumaizar says
Hello!! I’d add more cream cheese instead – or labneh if that’s available where you are?
phillipa sharland says
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.
Farah Abumaizar says
That sounds so so great! A caramel cheesecake is heaven! Thanks for the feedback I’ll definitely try it your way!
Huda Dabbagh says
So how many packages of Philadelphia cream cheese is 900 g?
Farah Abumaizar says
You can usually find 300g packages, so three of those, or if it’s by ounces you would need four 8 oz packages 🙂
Miss kaur says
May I know why you’re using milk instead of heavy cream/ etc.
Farah Abumaizar says
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 🙂
martha says
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?
Farah Abumaizar says
No that would be just fine! You’d get a great biscoff swirled cheesecake😍
Stephanie Fackler says
Best cheesecake I’ve ever had. I
Farah Abumaizar says
Stephanie your comment made my day! So happy this worked out for you 🥰
kim says
What a fabulous recipe! Biscoff is so delicious and thee combination of that with the cheesecake was seriously so perfect!
Farah Abumaizar says
So glad to hear that Kim! Thank you!
Dannii says
Oh wow. My husband would LOVE this. He is obsessed with biscoff.
Farah Abumaizar says
Great way to treat him 😍
Pinelopi says
In a few days, I have my birthday! I will try this out! 🙂
Farah Abumaizar says
Happy birthday! I hope you love it and it’s a fitting dessert for the birthday lady ❤️
Michelle Miller says
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.
Farah Abumaizar says
Anytime! So glad you enjoyed the recipe ❤️
Bintu | Recipes From A Pantry says
Lotus Biscoff is so delicious, I hadn’t thought to use it in a cheesecake – what a delicious idea!
Farah Abumaizar says
It’s really delightful! The perfect combination 😍❤️