Biscoff Cheesecake Recipe
This Biscoff Cheesecake is rich, creamy, and packed with the irresistible caramelized flavor of Lotus Biscoff. Made with a buttery Biscoff cookie crust, silky cookie butter filling, and a smooth Biscoff topping, it's an easy bakery-style dessert that's perfect for any special occasion or whenever you're craving something indulgent.
Ingredients
- 250 g 8.8 oz Lotus Biscoff cookies, crushed
- 65 g 6 tbsp unsalted butter, melted
For the Filling
- 680 g 24 oz full-fat cream cheese, softened
- 1 cup Biscoff spread
- ½ cup 100g granulated sugar
- ½ cup 105g brown sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- ¾ cup 180ml sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 2 large egg yolks
- Boiling water for the water bath
For the Topping
- ¾ cup Biscoff spread
- ½ cup 120ml whipping cream
- Lotus Biscoff cookies for decoration
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil.
- Mix the crushed Biscoff cookies with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Beat the cream cheese until smooth. Mix in the Biscoff spread, both sugars, cornstarch, cinnamon, sour cream, and vanilla.
- Add the eggs and egg yolks one at a time, mixing on low speed until just combined.
- Pour the filling over the cooled crust and smooth the top.
- Place the pan inside a roasting pan and pour boiling water halfway up the sides. Bake for 50 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour. Cool completely, then refrigerate for at least 8 hours or overnight.
- Warm the Biscoff spread, stir in the whipping cream until smooth, then pour over the chilled cheesecake.
- Chill for another 30 minutes, decorate with Lotus Biscoff cookies, slice, and serve.
Notes
- Use room-temperature ingredients for a smooth, lump-free filling.
- Mix the batter on low speed after adding the eggs to avoid cracks.
- Don't skip the water bath—it helps the cheesecake bake evenly.
- The cheesecake is done when the center still has a slight wobble.
- Chill for at least 8 hours, but overnight gives the best texture and flavor.
- For clean slices, dip a sharp knife in warm water and wipe it clean after each cut.