Baked Biscoff Cheesecake (Creamy, No-Fail, Easy)
Calories: 35
Adjust Servings Here: 9 servings
Description
This baked Biscoff cheesecake is rich, creamy, and packed with caramelized Lotus Biscoff flavor. A buttery Biscoff cookie crust, creamy cheesecake batter enriched with Biscoff spread, and a smooth Biscoff glaze on top make this a must-bake for any Biscoff lover.
Ingredients
Crust
- 220 g (220 g) Lotus biscuits Biscoff biscuits
- 113 g (113 g) Butter unsalted, melted
Cheesecake filling
- 680 g (24 oz) Cream cheese room temperature
- 240 g (1 cup) Sour cream room temperature
- 150 g (¾ cup) Sugar
- 60 g (4 tbsp) Cornstarch cornflour
- 4 large Eggs
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
- 240 g (1 cup) Biscoff paste (smooth or crunchy)
Glaze
- 240 g (1 cup) Biscoff paste
- 120 g (½ cup) Whipping cream 38%+ (optional)
- 4 Lotus biscuits crushed
Instructions
- Prepare the Pan: Preheat oven to 177°C / 350°F (Gas Mark 3). Wrap a 9-inch springform pan with aluminum foil for a water bath.
- Make the Crust: Combine crushed Biscoff biscuits and melted butter. Press into the bottom of the springform pan firmly. Bake for 10 minutes, then reduce oven to 150°C / 300°F (Gas Mark 2).220 g Lotus biscuits, 113 g Butter
- Make the Cheesecake Filling: In a stand mixer, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, mixing until just combined. Mix in cornstarch, lemon juice, salt, and vanilla. Fold in the Biscoff spread until fully incorporated.680 g Cream cheese, 240 g Sour cream, 150 g Sugar, 60 g Cornstarch, 4 large Eggs, 2 tbsp Lemon juice, ½ tsp Salt, 1 tsp Vanilla extract, 240 g Biscoff paste
- Bake: Pour the filling over the crust and smooth the top. Place the pan in a larger roasting pan. Pour hot water around the outside for a water bath. Bake for 70–80 minutes until set with a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Run a knife around the edge to prevent cracking.
- Glaze: Melt the Biscoff spread in a microwave or double boiler. For a pourable glaze, mix with warmed heavy cream. Pour over the cooled cheesecake and spread evenly.240 g Biscoff paste
- Chill & Garnish: Chill for at least 4 hours, preferably overnight. Before serving, pipe whipped cream swirls around the edges and sprinkle with crushed Biscoff biscuits if desired.120 g Whipping cream, 4 Lotus biscuits
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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