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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 hours
Servings 12 people
Calories 530kcal


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


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.


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.


Calories: 530kcal