Biscoff cheesecake recipe made from scratch (2024)

Jump to Recipe Print Recipe

Why this Lotus cheesecake recipe

My guess is that if you are a huge Biscoff dessert, you are already convinced. But just in case you are unfamiliar with the wonderful qualities of cookie butter, consider the following:

• Impressive. This cake is all about the wow factor.
• Easy. Despite its impressive appearance, this is an easy biscoff cheesecake and simple to make.
• Delicious. The sweet and warm flavors of the cookie-butter is the best companion to go with the tangy cream cheese.

What ingredients are in this lotus biscoff cheesecake recipe

You can find the full recipe including measurements at the recipe card at the bottom of this post.

• Biscoff cookie crumbs. You can either process the cookies in a food processor, or use a rolling pin to crush the cookies.
• Light brown sugar
• Melted butter
• Cream cheese
• Granulated sugar
• Cornstarch, you can replace it with all purpose flour
• Full fat sour cream, you can replace it with heavy cream.
• Eggs
• Vanilla extract
• Lotus Biscoff spread – for decorations
• Lotus biscuits – for decorations
• Whipped cream – for decorations

How to make this lotus biscoff cheesecake

There are two parts to making this cake: making the crust and making the cheesecake batter. Both are easy and straightforward, but for the best results, please read this post carefully.

To make the crust

Mix together the cookie crumbs, melted butter, and light brown sugar then spread the mixture evenly over an 8-inch springform pan. Bake for 12 minutes and allow to cool.

Once cooled, wrap the bottom and sides of the pan with aluminum foil.

To make the biscoff cheesecake base

1. In a small bowl, mix together the sugar and cornstarch and set aside.
2. Place the cream cheese in a large bowl, or a bowl of a standing mixer and beat on medium speed for about 1 minute, then add the sugar and mix until smooth.
3. Add the sour cream and beat until smooth.
4. Scrape the bottom and sides of the bowl then increase speed to medium-high and add to the cream cheese mixture the eggs one at a time, waiting for each egg to completely distribute before adding the next.
5. Stop the mixer and add the vanilla extract and drizzle in the warm and melted cookie butter.
6. Pour the cheesecake mixture into the prepared crust, then tap the pan over the counter to release any air bubbles.
7. Place the cheesecake inside a 9×13 – inch pan and fill with boiling water to half the height.
8. Cover with aluminum foil and poke 4-5 holes then bake for 40-45 minutes or just until the cake jingles at the center but is set about 1-inch from the edges.

Variations

This biscoff cheesecake recipe is a great cheesecake base and you can play around with the flavors like these ideas:

• Peanut butter. Replace the cookie butter with peanut butter.
• S’mores. Use graham crackers for the crust and replace biscoff butter with dark melted chocolate. Spread the top of the cheesecake with marshmallow fluff.
• Oreo cheesecake. Use oreo cookie crumbs for the crust and fold in 12 crushed cookies into the batter.
• White chocolate. Use graham crackers for the crust and replace the biscoff butter with melted white chocolate. Do the same with milk chocolate.

Expert tip

Please read carefully the below tips to ensure you have a creamy cheesecake with the perfect texture.

• Make sure all of the ingredients are at room temperature. Cold ingredients will not mix well and you’ll end up with a lumpy mixture.
• Pay attention to the appearance of the cake. It is ready when 1 inch of the edges is set and the center jingle. At this point turn the oven off and allow the cake to cool inside the closed oven. This should take 4-6 hours, so plan ahead. You can read and learn more about the science behind this process in my upcoming book “Baking Science”
• Do not open the oven door too soon or too often, this will crack the cake.
• Allow the cake to completely cool in the refrigerator for 1-2 hours before topping and slicing.
• Make sure you use boiling hot water and not cold water for the water bath.
• If you bake without a water bath, place the pan over a baking sheet.
• You can use a hand mixer instead of a stand mixer.

Storing this biscoff lotus cheesecake

The cake should be refrigerated for up to 5 days lightly covered with plastic wrap. Leftover slices can be placed in an airtight container.

FAQ

MORE RECIPE YOU MIGHT LIKE

Vanilla cheesecake,Sponge cheesecake,Black forest cupcakes

DID YOU TRY THIS RECIPE?

If you tried and enjoyed this Biscoff cheesecake recipe or any other recipe by One sarcastic Baker baking blog, please take a movement to rate and comment at the end of each recipe. Your questions, ideas, and thoughts are priceless, and here at OSB we value them more than butter!

Biscoff Cheesecake Recipe

A thin crispy layer of buttery speculoos cookie crust, topped with thick, creamy, and smooth cookie butter-flavored cheese custard filling.