Lotus Biscoff Cheesecake: A Creamy Indulgence with a Crunchy Twist

This Lotus Biscoff Cheesecake is a dream come true for any cheesecake lover. With a rich, creamy filling and a crunchy, buttery Biscoff biscuit base, this dessert is a perfect blend of textures and flavors. The smooth cheesecake filling, made with tangy cream cheese, a hint of lemon, and sweet vanilla, sits on top of a golden biscuit crust. To top it all off, a generous layer of melted Lotus Biscoff spread adds a touch of caramelized spice, making this cheesecake truly irresistible. Whether you’re a cheesecake connoisseur or just love a good dessert, this Lotus Cheesecake will quickly become one of your favorites.

Why You’ll Love This:

You’ll love this cheesecake for its perfectly balanced flavor and texture. The tangy cream cheese filling, paired with the spiced sweetness of the Lotus Biscoff biscuits and spread, creates an indulgent treat that’s hard to resist. It’s not overly sweet, with the subtle tang of lemon cutting through the richness, making it light yet satisfying. Plus, the Biscoff base adds a delightful crunch that contrasts beautifully with the creamy filling. This cheesecake is not only delicious but also visually stunning, with its smooth, golden top and glossy Biscoff layer—making it perfect for any occasion.

Perfect Occasion:

This Lotus Biscoff Cheesecake is the perfect dessert for special occasions like birthdays, holidays, or dinner parties. Its rich yet balanced flavor makes it a crowd-pleaser, and the elegant presentation will impress guests. However, it’s also simple enough to make for casual gatherings or a weekend treat at home. The cheesecake’s long chilling time makes it an ideal make-ahead dessert, so you can prepare it the day before and serve it at its best the next day. Whether for celebrations or just to satisfy a sweet craving, this cheesecake fits any occasion.

Decoration Tips:

For a beautiful finish, drizzle extra melted Lotus Biscoff spread over the top of the cheesecake in a decorative pattern. You can also sprinkle crushed Biscoff biscuits around the edges or even create a border with whipped cream for an extra touch of elegance. To enhance the presentation further, serve each slice with a whole Biscoff biscuit on the side, adding both visual appeal and an extra treat for your guests. A dusting of powdered sugar or a few caramel shards can also elevate the look of this already stunning dessert.

Biscuit Base Ingredients:

• 120 grams of Lotus Biscoff biscuits
• 40 grams of butter (melted)

Cheesecake Filling Ingredients (all at room temperature):

• 600 grams of cream cheese
• 1 teaspoon lemon juice
• 1 packet of cream (approximately 200 ml)
• 2 tablespoons flour
• 3/4 cup sugar
• 3 eggs
• 1 packet of vanilla

Topping:

• 2 heaping tablespoons of Lotus Biscoff spread

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 160°C (320°F). Grease a springform pan (19-21 cm) and line the base with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during baking.
   • Crush the Biscoff biscuits into a fine crumb. Add the melted butter and mix until combined. Press this mixture into the base of the prepared pan, creating an even layer. Place the pan in the refrigerator to chill while preparing the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, combine the cream cheese and sugar, mixing gently with a whisk or spatula for about 1 minute, ensuring not to overbeat the mixture.
   • Add the lemon juice and cream to the mixture, stirring until smooth.
   • Next, add the flour and vanilla, mixing until well incorporated.
   • Add the eggs one at a time, whisking gently after each addition until the batter is smooth and free of lumps.
3. Bake the Cheesecake:
   • Remove the crust from the refrigerator and pour the cheesecake mixture over it.
   • Tap the pan lightly on the countertop to release any air bubbles.
   • Place the cheesecake pan into a larger baking dish, then pour hot water into the baking dish until it reaches halfway up the sides of the cheesecake pan. This water bath helps the cheesecake cook evenly and prevents cracking.
   • Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle when shaken.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. After that, crack the oven door and let it sit for another 15 minutes before removing it.
   • Once out of the oven, let it cool to room temperature, then refrigerate for 4-5 hours or overnight for best results.
4. Add the Lotus Biscoff Topping:
   • Just before serving, melt the Lotus Biscoff spread using a microwave or a double boiler.
   • Pour the melted spread over the top of the chilled cheesecake, spreading it out evenly. Allow the topping to set for a few minutes before slicing.

Enjoy!