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Biscoff Cheesecake

Ultimate Biscoff Cheesecake

A creamy, dreamy Biscoff cheesecake with a crunchy biscuit base, perfect for any occasion. This recipe is easy to follow and yields a delicious dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: American, International
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 200 g Lotus Biscoff Biscuits
  • 80 g Unsalted Butter melted
Filling Ingredients
  • 500 g Full-fat Cream Cheese softened
  • 150 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 2 Large Eggs
  • 150 ml Double Cream
  • 150 g Lotus Biscoff Biscuits roughly crushed, reserve some for topping

Equipment

  • Food processor
  • Mixing bowls
  • 23cm Springform Tin
  • Whisk
  • Spatula

Method
 

Instructions
  1. Crush Biscoff biscuits finely using a food processor or rolling pin. Combine with melted butter, mix well.
  2. Press mixture firmly into the base of a 23cm springform tin. Refrigerate.
  3. Beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract.
  4. Add eggs one at a time, mixing well. Do not overmix.
  5. Gently fold in double cream and crushed Biscoff biscuits until just combined.
  6. Pour filling over chilled base, smooth the top. Bake at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until set around the edges but slightly wobbly in the center.
  7. Cool in oven with door ajar for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  8. Remove from tin, sprinkle with reserved crushed biscuits, and serve.

Notes

For a richer flavor, use browned butter in the crust. A no-bake version can be made by using a cream cheese frosting instead of baking the filling. Adjust baking time based on your oven.