Lotus Biscoff Cheesecake

Creamy rich baked cheesecake topped with lotus spread, with a crust made with biscoff and digestive biscuits. So decadent and delicious!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 20

Cook Time 1

Resting Time 5

Servings people

Calories 645kcal

Author Farah Abumaizar

Equipment

Stand Mixer

Ingredients

For the crust:

1 cup Digestive biscuit or graham cracker crumbs 120g
1 cup Biscoff (lotus) biscuit crumbs 120g
135 g melted butter 1 stick and 1 tablespoon
1/2 teaspoon cinnamon

For the cheesecake:

32 oz softened cream cheese 900g
1 1/2 cup white sugar 300 g
3/4 cup whole fat milk, room temperature 180g
4 eggs, room temperature
1 cup full fat sour cream, room temperature 240 g
1 tablespoon vanilla extract
1/4 cup all purpose flour 32g

For topping:

1/2 cup Biscoff lotus spread
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 180C (350F).
Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl with a paddle attachment 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. Place springform pan on a baking sheet (to avoid butter dripping in your oven), then place on the middle rack of the oven.
Bake 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, see notes for details)
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 Biscoff spread for the topping for 30 seconds, stirring halfway through. You want it to be runny and melted.
Pour the Biscoff spread over the surface of the chilled cheesecake, using a spatula to spread it evenly.
Garnish the top with some Biscoff crumbs and whole biscuits if desired, then place back in the fridge just until spread has set. Serve cold straight out of the fridge.

Video

Notes

Cheesecake filling from All Recipes

Recipe tips:

Make sure the cream cheese, sour cream, milk and eggs are at room temperature before mixing. This will help ensure a lump free cheesecake.
Pack the biscuit crust tightly into the pan and chill the crust after forming it, this will make sure it doesn't crumble when you cut into it.
Don't keep opening the oven door, and make sure you leave the cheesecake in the turned off oven after baking to avoid the cheesecake cracking in the middle.
Use full fat everything- cream cheese, milk and sour cream for a really rich and creamy cheesecake.
Make sure to briefly microwave the Lotus spread so that it's runny enough to pour over the top of the cheesecake.

For baking in a water bath:

You'll have to very thoroughly wrap the sides and bottom of the pawith 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. After 1 hour of baking, turn the oven off and leave the cheesecake in the oven for 1 more hour.

Storing leftovers and freezing instructions:

You can freeze cheesecake either whole or sliced. Make sure the cheesecake is very tightly wrapped, and then store it for up to 6 months in the freezer. If you froze a whole cheesecake, then thaw overnight in the fridge. If you froze slices, individual slices will thaw in a couple hours in the fridge.

Nutrition