Lotus Biscoff Cheesecake with Cookie Crust

Biscoff is genuinely one of my favorite flavors! This baked Lotus Biscoff Cheesecake features a buttery Biscoff cookie crust (base), a smooth and creamy filling, and a rich Biscoff spread topping. It’s perfectly balanced - not too sweet, deeply caramelised, and with that signature Biscoff flavor in every bite.

Baking allows the flavors to fully develop, resulting in a richer, more refined taste and a smooth yet stable texture with a clean finish you’d expect from a bakery.

The recipe is designed for a cake ring 16 cm in diameter and 6 cm high.

The crust for this cheesecake is simple - just a bottom layer. If you’d like to make a fully lined (bottom and sides), neat crust, my method is available here.

Lotus Biscoff Cookie Crust

  INGREDIENTS
Lotus Biscoff cookies
 12pcs
Unsalted butter 83% 30g
Additional unsalted butter (for greasing the cake ring) sufficient quantity

 

How to make the cookie crust

  1. Grind the Lotus Biscoff cookies into fine crumbs using a blender with chopper attachment.
  2. Place a piece of foil (26x26 cm) in front of you.
  3. Take a piece of parchment paper (21×21 cm), and place it on top of the foil.
  4. Place a 16 cm diameter and 6 cm high cake ring on the parchment paper, and wrap the foil tightly around the base. Make sure the foil is firmly pressed against the lower edge to create a secure seal.
  5. Cut a strip of parchment paper 6  cm high and about 55 cm long to line the inside of the cake ring. If your parchment isn’t long enough, use two overlapping strips to cover the full inner circumference.
  6. Lightly grease the inner side of the cake ring with a small amount of melted butter - just enough to help the parchment stick. Line the ring with the strip(s).
  7. Transfer the cookie crumbs to a mixing bowl.
  8. Add softened room temperature butter and mix everything with a silicone spatula. The mixture should remain crumbly, but when pressed, it should hold its shape.
  9. Place the  mixture in the center of the cake ring. Spread it evenly and press it firmly using the back of a spoon, then the bottom of a flat glass. Smooth the surface to form an even, flat crust.
  10. The cheesecake crust is now ready! Keep it on a flat surface in the fridge while you prepare the cheesecake mixture.

Lotus Biscoff Cheesecake Filling

  INGREDIENTS
Cream cheese 24 % fat
480g
White sugar
 80g
Cornstarch
 3.5g
Lotus Biscoff creamy spread 125g
Whole eggs 125g
Heavy cream 37% fat  110g

 

How to make the cheesecake filling

  1. Start preheating the oven to 120°C (top and bottom heat).
  2. Place the cream cheese, sugar, and cornstarch in a mixing bowl. Using a double flex-edge paddle, mix on low speed (I use the speed 2 on my mixer) until the mixture is smooth and creamy. 

TIP: Occasionally stop the mixer to scrape down the bowl and the paddle with a silicone spatula, helping the mixture mix evenly. Repeat as needed during the following mixing steps to ensure even mixing. I usually do this before adding the spread and again before adding the eggs.

  1. Add the Lotus Biscoff spread to the cheese mixture, then mix until smooth and fully combined.
  2. Once the mixture is smooth and free of lumps, add the eggs in three portions, mixing well after each addition until fully incorporated. The mixture should become thinner, glossy, and homogeneous.
  3. Gradually pour in the heavy cream, mixing gently until fully incorporated. The finished mixture should be smooth and glossy, with as little air as possible and no lumps.
  4. Place the prepared cake ring with the cheesecake crust onto an upside-down baking tray lined with parchment paper.
  5. Pour the mixture onto the chilled Lotus Biscoff cookie crust. Spread it evenly using a silicone spatula.

TIP: I recommend placing an oven thermometer next to the cake ring for better accuracy.

How to bake the cheesecake

  1. Place the tray with the cheesecake on the middle rack of the preheated oven. I recommend baking the Lotus Biscoff Cheesecake at 110-120°C. In my oven, this takes around 95-100 minutes. However, baking times may vary depending on your oven. To check doneness, gently move the tray back and forth: the center should jiggle slightly but not be liquid, while the edges should be firm.
  2. Take the tray out of the oven and let the cheesecake cool completely at room temperature. This will take approximately 1.5-2 hours.
  3. Transfer the tray with the cheesecake to the fridge. If the tray is too big, gently slide the cheesecake (still on the parchment paper) onto a sturdy, flat surface that fits. Refrigerate the cheesecake for 12 hours for proper stabilisation.

How to unmold the cheesecake

  1. Remove the foil and parchment paper from the ring.
  2. Carefully transfer the cheesecake, still in the ring, onto a serving plate.
  3. Slightly warm the sides of the ring with a hairdryer until they feel pleasantly warm to the touch, but not hot.
  4. Wipe the ring with a paper towel to remove any oil, ensuring it doesn’t slip while you work.
  5. Gently lift the ring upward in a smooth, confident motion.
  6. Remove the parchment collar from the sides.

How to decorate the cheesecake

  1. Briefly warm about 100 g of Lotus Biscoff creamy spread and transfer it to a pastry bag fitted with a small round nozzle (about 5 mm).
  2. Pipe the spread over the cheesecake in tight, continuous zigzags, moving left to right and back again, keeping the lines close together until the entire surface is covered.
  3. Using a toothpick, lightly drag through the lines, alternating the direction with each pass, to create a feathered pattern.
  4. Gently press finely crushed Lotus Biscoff cookies onto the sides of the cheesecake, ensuring an even coating.
  5. Your baked Lotus Biscoff Cheesecake is now ready! Enjoy!

Your Lotus Biscoff Cheesecake deserves attention! Snap a photo, tag @the.katy.cake, and let’s make everyone crave a slice!

Cheesecakes