Biscoff Cheesecake Recipe

This biscoff cheesecake recipe is a caramel-flavored cheesecake. The classic cheesecake batter is enriched with Lotus biscoff spread, which is baked over a biscoff cookie crust and topped with more biscoff glaze. Perfect for any biscoff lover.

Table of Content

• Why make this cheesecake?
• Ingredients and substitutes
• Making a Lotus Biscoff cheesecake
• Storage
• Tips for success
• Secrets to baking perfect cheesecakes?
• More cheesecake recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

---

Biscoff is also known as lotus biscoff. It is a type of speculoos or snickerdoodle cookie. A caramel flavored cookie with spices such as cinnamon, nutmeg, ginger, cloves, and allspice. Traditionally, these were made for St. Nicholas on Christmas day in Belgium Netherlands

These are sold as cookies as well as biscoff spread also known as biscoff cookie butter. Often the cookies are used to make a cheesecake crust instead of graham crackers or Oreo cookies. The spread can be used instead of caramel sauce to drizzle over ice creams, fold into whipped cream to make biscoff ice cream. etc

Why make this cheesecake?

• This is my basic no-fail cheesecake recipe with lots of biscoff added to it.
• This is perfect for a biscoff cookies lover because we have the lotus biscuits in the crust and the lotus paste in the filling as well as the glaze.
• There are just three components to this recipe.
  • The crust - Today, I am using lotus Biscoff biscuits for the crust. But, you can also use my homemade cheesecake crust.
  • The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. We also add a lot of biscoff paste to it.
  • The glaze - Nothing fancy and yet very delish. The same biscoff paste is melted and poured over.
• The cheesecake batter takes only about 70 to 80 minutes to bake and then needs a good few hours of chilling time. Therefore, this is a perfect make-ahead dessert for those times when you have family and friends to entertain.

Ingredients and substitutes

• Cream cheese - I'm a huge fan of Mascarpone or Philadelphia cheese. Therefore, I usually rely on one of them. But, that does not mean you can't use any other. In fact, any brand with a high-fat content of 38 to 40% is great.
• Biscoff biscuits - The cheesecake crust is usually made with graham crakcer crumbs or digestive biscuits, but today we are using the lotus biscuits for the cookie crust.
• Biscoff cookie butter - Today, I am also using the chunky Biscoff spread for the filling as well as the glaze. But you can also use the smooth biscoff spread.
• Sugar - A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet.
• Sour cream - The tartness in the sour cream helps balance the richness and also lighten the heavy cream cheese batter.
• Cornstarch - Keeps the custard cream cheese batter together. As a result, you get soft silky smooth slices.
• Lemon juice - Helps cut the sweetness and bring out the flavor in the cheesecake. And yet, it does not affect the taste, so don't worry, it won't make the cheesecake lemony.

Making a Lotus Biscoff cheesecake

---

• Pre-heat the oven at 350°F / 177°C/ Gas Mark 3.
• Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
  Pro tip - The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.

Biscoff cookie crust

• Save 4 lotus biscuits for the top and crush the remaining biscuits in a food processor. Add the melted butter and stir to combine.
  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour the Biscoff cookie crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
  Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Bake in the oven for 10 minutes. Once baked, set aside to cool slightly.
• Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.

Biscoff cheesecake filling

• In the bow of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.
  Pro tip - The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
• Next, add the eggs, one at a time, making sure to incorporate each well. Followed by the biscoff paste. Combine well.
  Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.

Bake

• Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
  Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
• Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter.

Biscoff glaze

• Melt the biscoff paste in a microwave-safe bowl or double boiler until it has a smooth texture. Then, pour over the cheesecake and spread evenly with a spatula or back of a spoon. Making a nice even layer.
  Pro tip - If you like lotus biscoff spread, you can double the glaze for the top. It really is absolutely delicious and looks so pretty.
• Chill the cheesecake for at least 4 hours - preferably overnight. Then, run a sharp knife or spatula around the edge of the cake to release it from the pan and transfer it to a cake stand or serving platter.
  Pro tip - Transferring the cake must be done only after the cake is chilled. Otherwise, the crust can break when moving.

• In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream with powdered sugar until stiff peaks form. Then, place it in the piping bag with a large star tip. Pipe swirls around the cheesecake. Garnish with crushed lotus biscuits.
  Pro tip - The piped whipped cream is of course, optional. You can also serve it with just the glaze and a few crushed biscuits or whole biscuits around the edges.
• Enjoy!

Storage

• It is always best to make the cheesecake a day ahead of serving.
• This cheesecake can be made up to 3 days ahead.
• It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.

Tips for success

• Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
• Quality - Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
• Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
• Mixing - Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
• Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later. 
• Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
• Cooling  - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.

Secrets to baking perfect cheesecakes?

Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.

1. Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
2. Don't over-mix the batter - over-mixing will incorporate too much air which leads to cracked cheesecake.
3. Bake in a water bath - the oven is dry air which is not good for custard-based batters so the steam created in a water batter bakes the cheesecake to perfection.
4. Loosen the cheesecake before you chill it - the cheesecake and crust will shrink as it cools so loosen it before chilling to prevent any cracks.
5. Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.

More cheesecake recipes

• Baked blueberry cheesecake
• Baked strawberry cheesecake, or Strawberry Jello Cheesecake
• Classic baked mango cheesecake, or No-Bake Mango Cheesecake
• Baked cheery Cheesecake,
• Baked Chocolate Cheesecake or Baked chocolate cherry cheesecake,
• Mini Cheesecakes - blackberry, blueberry, or raspberry.
• no-bake cheesecake, no-bake mango,
• Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
• See all cheesecake recipes

---

Frequently asked questions

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe