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    Home » Cheesecake

    Biscoff cheesecake

    Published: Aug 15, 2023 by Anna

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    This Biscoff cheesecake with Lotus Biscoff cookie crust, creamy cheesecake filling, and white chocolate Biscoff topping is a dessert that looks great and tastes even better. 

    Cheesecake with Biscoff cookie crust and Biscoff cream topping on a serving plate.
    Jump to:
    • Why you should try Lotus Biscoff cheesecake
    • What ingredients you will need
    • What tools you will need
    • Cooking tips
    • Step by step directions
    • How to decorate Lotus cheesecake
    • FAQ
    • More recipes you may like
    • Recipe card

    Why you should try Lotus Biscoff cheesecake

    • It’s easy to make. No fuss, just fun! Whip up this cheesecake without the stress—perfect for beginners and dessert lovers alike.
    • It really tastes like Lotus Biscoff cookies. Remember those addictive Lotus Biscoff cookies you can't get enough of? Well, imagine that same crave-worthy flavor infused throughout every layer of this cheesecake. It's like a cookie transformed into a creamy, dreamy dessert.

    What ingredients you will need

    • Biscoff cookies
    • Brown sugar
    • Unsalted butter
    • Full fat cream cheese – I use Original Philadelphia cheese. 
    • Creamy Biscoff cookie butter 
    • Granulated white sugar
    • Vanilla extract
    • Salt
    • Eggs – At room temperature.
    • Heavy whipping cream
    • White chocolate
    • Unflavored gelatin sheet – Alternatively, you can use 1 teaspoon of unflavored gelatin powder (such as Knox) bloomed in cold water according to the package instructions.
    Cheesecake with Biscoff cookie crust and Biscoff cream topping on a serving plate. One piece is missing.

    What tools you will need

    For this easy Biscoff cheesecake recipe, you won't need any fancy gadgets. Just gather up your regular kitchen buddies: a mixing bowl, a hand mixer or whisk, a food processor for crushing the cookies, a saucepan for warming the cream, a piping bag if you're feeling fancy for the topping, and a trusty springform pan (8” or 20cm) for that perfect cheesecake shape. Don't forget parchment paper to line your pan, making the cheesecake release even smoother.

    Cooking tips

    • Bake in a water bath. Place a small baking dish with hot water on the bottom of your oven. The steam will help prevent your cheesecake from developing cracks during baking.
    • Let the cheesecake cool down slowly. After baking, give your cheesecake some time to cool down gradually. Turn off the oven, crack open the door, and let it chill inside for about 30 minutes. This slow cooldown helps prevent sudden temperature changes that can lead to cracks on the surface.
    • Let your Biscoff cheesecake set in the fridge. Whether you're making New York cheesecake, San Sebastian cheesecake, or Biscoff cheesecake, it needs to be chilled well before serving.
    • Don’t overwhip the white chocolate topping. The cream will split if you overwhip it! When you notice that the mixture becomes thicker, stop your mixer every few seconds to check if it's stable enough to hold stiff peaks.
    A piece of cheesecake with Biscoff cookie crust and Biscoff cream topping on a serving plate with silver spoon.

    Step by step directions

    Prepare the cheesecake crust

    1. Preheat the oven to 145°C (300°F) and line the sides and bottom of an 8” (20cm) springform pan with parchment paper.
    2. In a food processor, pulse the Biscoff cookies until finely ground. Add the sugar and pulse to combine. Pour in the melted butter and pulse again.
    3. Press the crust mixture into the bottom of the springform pan to create an even crust layer and refrigerate.
    A collage image shows how to make cheesecake Biscoff cookie crust in four steps.

    Make the cheesecake filling

    1. In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and salt. Whisk until the mixture is smooth and creamy.
    2. Add the Biscoff cookie butter and mix until the mixture is thoroughly combined.
    3. Add the eggs one at a time, mixing well after each addition.
    4. Mix in the heavy cream.
    5. Pour the filling over the chilled crust in the springform pan. 
    A collage image shows how to make cheesecake filling with Biscoff cookie butter in six steps.

    Baking directions

    1. Place a small baking dish with hot water on the bottom rack of the oven. Bake Biscoff cheesecake in the middle of the oven for about 70 -80 minutes, or until the edges are slightly puffed and the center is still jiggly. 
    2. Turn off the oven and crack open the door. Allow the cheesecake to cool inside the oven for 20 minutes. 
    3. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator to set. 
    A collage image shows how to make Biscoff cream and decorate a cheesecake with it in four steps.

    Make the white chocolate Biscoff topping

    1. Bloom the gelatin sheet in cold water.
    2. Into a bowl, add the white chocolate and Biscoff spread. Squeeze the excess water from the gelatin sheet and add it to the bowl.
    3. Pour the hot heavy cream into the bowl and whisk until the mixture is smooth and well combined. 
    4. Cover the bowl with plastic wrap so it touches the surface of the mixture. Refrigerate the mixture for 4-6 hours.
    5. After chilling, Whip the mixture to stiff peaks. Don’t overwhip! 
    6. Pipe the white chocolate Biscoff cream on top of the chilled cheesecake.

    How to decorate Lotus cheesecake

    Crushed Biscoff cookies – If you're in a hurry, a quick way to decorate your cheesecake is by sprinkling crushed Biscoff cookie crumbs on top.

    Lotus Biscoff spread – To achieve an ultimate cookie butter flavor, gently heat the Lotus Biscoff spread in the microwave and then spread it over the chilled cheesecake.

    A piece of cheesecake with Biscoff cookie crust and Biscoff cream topping on a serving plate, one spoon was taken. A spoon with some cheesecake is lying on a plate.

    FAQ

    How to store Biscoff cheesecake?

    Store it in the fridge for up to 4 days.

    Can you freeze it?

    Yes, you can freeze the whole cheesecake or individual pieces for up to 1 month.

    More recipes you may like

    San Sebastian cheesecake

    Karpatka

    Castella cake

    Recipe card

    Cheesecake with Biscoff cookie crust and Biscoff cream topping on a serving plate.

    Biscoff Cheesecake

    This Biscoff cheesecake with Lotus Biscoff cookie crust, creamy cheesecake filling, and white chocolate Biscoff topping is a dessert that looks great and tastes even better.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 35 minutes minutes
    Chilling time: 6 hours hours
    Total Time: 7 hours hours 40 minutes minutes
    Servings: 10 servings
    Calories: 673kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Rubber spatula
    • Whisk
    • Mixing bowl
    • 8" (20cm) springform pan
    • Hand mixer
    • Piping bag
    • Piping nozzle
    • Parchment paper

    Ingredients

    Biscoff Crust

    • 155 g Biscoff cookies 22 cookies
    • 1 tablespoon light brown sugar
    • 50 g unsalted butter melted

    Cheesecake Filling

    • 600 g cream cheese such as Philadelphia
    • 150 g granulated sugar
    • 125 g Biscoff spread creamy
    • 2 large eggs at room temperature
    • 100 ml heavy cream at room temperature
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt

    Topping (optional)

    • 1 sheet unflavored gelatin or 1 teaspoon powdered gelatin (Knox) bloomed in cold water
    • 300 ml heavy cream
    • 80 g white chocolate
    • 50 g Biscoff spread

    Instructions

    For the Crust

    • Preheat the oven to 145°C (300°F) and line the sides and bottom of an 8” (20cm) springform pan with parchment paper.
    • In a food processor, pulse the Biscoff cookies until finely ground. Add the light brown sugar and pulse to combine. Pour in the melted butter and pulse until the mixture is evenly distributed.
    • Press the crust mixture into the bottom of the springform pan to create an even crust layer. Place the pan in the freezer while preparing the cheesecake filling.

    For the Cheesecake Filling

    • In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and salt. Mix on low using a hand mixer or a large metal whisk until the mixture is smooth and creamy.
    • Add the Biscoff spread and mix until the mixture is thoroughly combined.
    • Add the eggs one at a time, mixing well after each addition.
    • Mix in the heavy cream until the filling is smooth and well incorporated.
    • Pour the filling over the chilled crust in the springform pan.
    • Place a small baking dish with hot water on the bottom rack of the oven. Bake the cheesecake in the middle of the oven for about 70 min, or until the edges are slightly puffed and the center is still jiggly.
    • Turn off the oven and crack open the door. Allow the cheesecake to cool inside the oven for 20 minutes. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill the cheesecake for 5-6 hours or overnight.

    For the Biscoff Topping (optional)

    • Place the gelatin sheet in a cup of cold water to bloom for 5 minutes.
    • In a saucepan, heat the heavy cream until it starts to simmer.
    • Into a bowl, add the white chocolate and Biscoff spread. Squeeze the excess water from the gelatin sheet and add it to the bowl.
    • Pour the hot heavy cream into the bowl and whisk until the mixture is smooth and well combined. Optionally, use an immersion blender for an extra smooth texture.
    • Cover the bowl with plastic wrap so it touches the surface of the mixture. Refrigerate the mixture for 4-6 hours.
    • After chilling, use a hand mixer on medium speed to whip the mixture to stiff peaks. Don’t overwhip! Once the mixture starts to become thicker, stop the mixer every few seconds to check if it’s stable enough to hold peaks.
    • Remove the chilled cheesecake from the springform pan and pipe the white chocolate Biscoff cream on top using a piping bag and a nozzle of your choice.

    Video

    Nutrition

    Nutrition Facts
    Biscoff Cheesecake
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    673
    % Daily Value*
    Fat
     
    51
    g
    78
    %
    Saturated Fat
     
    28
    g
    175
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    151
    mg
    50
    %
    Sodium
     
    439
    mg
    19
    %
    Potassium
     
    184
    mg
    5
    %
    Carbohydrates
     
    47
    g
    16
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    34
    g
    38
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    1572
    IU
    31
    %
    Vitamin C
     
    0.3
    mg
    0
    %
    Calcium
     
    120
    mg
    12
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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