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Lotus Biscoff Cheesecake Recipe

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★★★★★

4.4 from 149 reviews

This luscious Lotus Biscoff Cheesecake combines a crunchy biscoff cookie crust with a rich, creamy cheesecake filling infused with the distinctive caramelized flavor of biscoff cookie butter. Baked in a water bath for a perfectly smooth and crack-free finish, this dessert is topped with melted cookie butter drizzled over the surface and sprinkled with biscoff cookie crumbs, making it an irresistible treat for biscoff lovers and cheesecake enthusiasts alike.

Ingredients

Scale

For the Crust

  • 2 cups biscoff cookie crumbs
  • 1/3 cup packed light or dark brown sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 1/2 cups packed light or dark brown sugar
  • 1 tablespoon vanilla bean paste
  • 5 large eggs, at room temperature
  • 1/2 cup heavy whipping cream
  • 1/2 cup smooth biscoff cookie butter spread, melted

For the Topping and Garnish

  • 1/3 cup biscoff cookie crumbs
  • 1/2 cup smooth biscoff cookie butter spread, melted
  • Whole or broken biscoff cookies, for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F and place a rack in the center. Lightly grease a 9-inch springform pan and wrap the bottom and sides with multiple layers of heavy-duty foil to prevent water leakage during the water bath. Set aside.
  2. Mix Crust Ingredients: In a large bowl, combine biscoff cookie crumbs, brown sugar, kosher salt, and melted butter. Stir thoroughly to combine. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan using your hands or the bottom of a glass.
  3. Bake the Crust: Bake the crust for 10 minutes, then remove and allow it to cool while preparing the filling.
  4. Make Cheesecake Filling: Using a food processor, stand mixer with whisk attachment, or hand mixer and a large bowl, beat the softened cream cheese and brown sugar until completely smooth, scraping the bowl as needed.
  5. Add Flavor and Eggs: Mix in the vanilla bean paste. Then, on low speed, add eggs one at a time, beating just until combined after each addition to avoid overmixing.
  6. Incorporate Cream and Cookie Butter: Pour in the heavy cream and beat gently until combined. Fold in the melted biscoff cookie butter using a rubber spatula until fully incorporated into the batter.
  7. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula for an even surface.
  8. Set up Water Bath: Place the springform pan inside a large deep roasting pan. Pour hot water into the roasting pan to reach about 2 inches up the sides of the cheesecake pan, creating a water bath to ensure even baking and prevent cracks.
  9. Bake Cheesecake: Carefully place the roasting pan with the cheesecake into the oven and bake for 1 hour and 10 minutes. After baking, turn off the oven but leave the cheesecake inside with the door closed for at least 1 hour to cool gradually.
  10. Cool and Chill: Remove the pan from the oven and water bath. Unwrap and discard the foil. Run a knife around the edges. Transfer the cheesecake to a cooling rack to cool completely. Cover loosely with foil and refrigerate overnight for at least 8 to 10 hours.
  11. Add Topping: Remove the cheesecake from the pan and place it on a serving platter. Pour the reserved melted biscoff cookie butter evenly over the top and sides to create a drip effect. Chill in the fridge for a few minutes until the cookie butter hardens slightly.
  12. Garnish and Serve: Sprinkle cookie crumbs over the top. For clean slices, dip a large knife in warm water, dry it, then slice the cheesecake into wedges. Garnish with whole or broken biscoff cookies, if desired. Serve immediately and enjoy.
  13. Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days, or freeze for up to 2 months. When freezing, do not add garnishes until ready to serve for best texture and flavor.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter without lumps.
  • Using multiple layers of foil on the pan helps prevent water from the bath from seeping into the cheesecake.
  • The water bath is essential to prevent cracks and ensure a creamy texture.
  • Letting the cheesecake cool slowly in the turned-off oven improves texture and prevents cracking.
  • For clean slices, warm and dry your knife between cuts.
  • Refrigerate the cheesecake overnight for best flavor and texture before serving.
  • Freeze leftovers without toppings for optimal quality and add garnish after thawing.

Keywords: Biscoff cheesecake, Lotus Biscoff, cheesecake recipe, biscoff cookie crust, creamy cheesecake, water bath cheesecake

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