This homemade, baked Lotus Biscoff Cheesecake is a smooth, creamy Biscoff flavoured cheesecake sandwiched between a cookie butter glaze and a buttery speculoos Biscoff biscuit base.
When I first saw the Lotus Biscoff spread, along with the biscuits in the supermarket, I had to give it a try. I had seen this spread and biscuits being used in recipes (specifically coming out of the UK) before we even moved to New Zealand.
This biscuit (and the spread) really deliver! The caramelized speculoos biscuits are absolutely delicious. And have become one of my favourite shop-bought coffee dunking biscuits!
When I saw the crunchy version of the spread had arrived during one of our usual shopping trips I was inspired. I needed to make a Lotus Biscoff Cheesecake!
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Lotus Biscoff Biscuits to make the delicious biscuit base. These biscuits or cookies have unique speculoos flavour. My favourite store-bought biscuit ever. And they have the perfect coffee dunking consistency.
- Butter to hold the biscuit base together.
- Cream cheese - I prefer blocks of Philidelphia cream cheese for cheesecake. Take note that the blocks of cream cheese here in New Zealand are 250 grams each, while in the USA they are 226 grams or 8oz each.
- Sour cream/ Greek Yoghurt - I have used both full-fat sour cream and full-fat Greek yoghurt to make cheesecakes and they both work wonderfully. They must be full-fat though.
- Sugar to sweeten the cheesecake a bit.
- Vanilla Extract
- Lotus Biscoff Spread - this biscoff cookie butter spread is heaven. For this recipe, I recommend the smooth, but I'm pretty sure the crunchy would be perfect as well.
- Eggs - bind everything together.
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
Weighing Ingredients
Weighing ingredients is more accurate than using measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. For accurate measuring invest in a set to make sure you are adding the correct amount of ingredients. When in doubt - always use a level spoon or cup measure.
How to Make Lotus Biscoff Cheesecake
Cheesecakes are best made using a stand mixer or electric hand mixer. But can be made by hand if in a pinch.
Step 1 - Allow all ingredients to come to room temperature. This is crucial for a smooth creamy cheesecake. Read through the instructions and decide on a water bath or steam bath for the baking of the cheesecake.
Step 2 - Preheat the oven to 170°C/340F. Line the bottom of a 23cm/9" springform cake tin with baking paper.
Note - My tin is nonstick so I only line the bottom of the tin. And to do this, I take a square piece of paper, crunch it into a ball, then I press it over the bottom and into the corners before I snap the tin closed. An extra pair of hands really helps. Otherwise cut out a circle of paper and place it in the bottom of the tin.
Step 3 - Crush or process the biscuits until you have a mostly fine biscuit texture. Combine the biscuits with the melted butter and stir until a wet sand consistency is reached. Press the biscuit mix into the bottom of the tin, and use the bottom of a glass or cup measure to really smooth out the biscuit layer. Bake for 10-12 minutes. Remove from oven and allow to cool completely.
Step 4 - Decrease the oven temperature to 150°/300F. If using the steam bath method place a large roasting dish or ceramic baker into the bottom of the oven to heat up.
Step 5 - Place the biscoff spread into a microwave-safe bowl and heat up until the spread is of pouring consistency. Do this in 20-second intervals. Allow the biscoff spread to cool while continuing with the rest of the steps.
Step 6 - Place the cream cheese into a large mixing bowl or the bowl of the stand mixer and beat on medium heat for 2 to 3 minutes, until the cream cheese is nice and smooth.
Step 7 - Add in the sugar and beat the cream cheese and sugar for another 1-2 minutes.
Step 8 - Pour in the yoghurt (or sour cream), vanilla extract, and softened biscoff. Beat on a medium speed until everything is nice and smooth and combined. Scrape down the sides and the beater to make sure all the ingredients are incorporated really well.
Step 9 - Add in the eggs, one at a time and mix on low speed until combined. Boil a kettle or place some water on the stovetop to come to a boil.
NOTE - When adding in the eggs a low mixing speed is vital. Too much aeration can cause a cheesecake to crack during the baking process.
Step 10 - Wrap the bottom and sides of the tin in 1-2 pieces of tinfoil (aluminium foil). This stops any water from the water bath from entering the cake tin during baking. Pour the cheesecake batter into the cake tin and smooth using the back of a spoon or an offset spatula.
Step 11 - Place the cake tin into a large roaster. Fill about halfway with the hot water and place it into the oven. Or pour hot water into the dish in the bottom of the oven.
Step 12 - Bake the cheesecake for 75 - 90 minutes. The cheesecake is done when the edges are set and the middle is still slightly jiggly. Turn off the oven, and prop open the door about an inch. Allow the cake to cool for at least 30 minutes in the oven before cooling the cake entirely on a wire cooling rack in the cake tin.
Step 13 - Place the cake tin in the fridge for at least 5 hours or overnight to cool and set completely.
Step 14 - Melt the biscoff topping. Remove the cake from the tin (use an offset spatula around the edges if you are worried the cake will stick. Place the cake onto the plate or cake stand. Pour the melted biscoff over the top and quickly spread to the edges before it sets. Slice and serve.
Pro Tips for this Recipe
All ingredients must be at room temperature. The cream cheese can take up to 1 ½ hours to get there. I do not heat up cream cheese in the microwave as I do with other ingredients to bring them to room temp quickly. It changes the taste.
A low oven temperature and a long slow cooling down period are a must to prevent any cracks on the top of the cheesecake, as well as having water or a steam bath in the oven.
Water Bath Options for Cheesecakes
Baking a cheesecake in a water bath is an easy way to ensure that the cake doesn't crack or dry out during the baking.
I do not have a roaster big enough to hold my 23cm/9" cake tin, so I place a roaster or large glass dish at the bottom of the oven (or on the lowest rack) while preheating the oven. I then pour hot water into the dish before I pop the cheesecake into the oven, on the rack just above the water. I call this the steam bath method.
The more common water bath method includes wrapping the base and sides of the springform tin with two layers of foil and placing it into a large roasting dish. Fill the roasting dish with water to the halfway mark.
Ovens
Fan-forced or fan assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Storage and Freezing
This cheesecake must be stored in the fridge for up to 5 days.
This whole cheesecake can be frozen by wrapping a cold cheesecake in cling film and then foil, for up to 30 days. Allow the cake to thaw for at least 2 hours before serving. The glaze can be put on the cake after it has been defrosted.
Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Allow the slice to thaw for an hour before serving.
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📋 Recipe
Lotus Biscoff Cheesecake
Equipment
- 23cm/9" Springform Cake Tin
Ingredients
Biscuit Base
- 250 grams Lotus Biscoff Biscuits 1 packet
- 100 grams butter
Cheesecake Filling
- 680 grams Philidelphia cream cheese (24 oz)
- 150 grams caster sugar
- 120 grams Greek Yoghurt sour cream
- 1 teaspoon Vanilla Extract
- 150 grams Biscoff Spread
- 3 large eggs number 7
Biscoff Glaze
- 120 grams Biscoff Spread
Instructions
- Allow all ingredients to come to room temperature. This is crucial for a smooth creamy cheesecake. Read through the instructions and decide on a water bath or steam bath for the baking of the cheesecake.
- Preheat the oven to 170°C/340F. Line the bottom of a 23cm/9" springform cake tin with baking paper.
- Crush or process the biscuits until you have a mostly fine biscuit texture. Combine the biscuits with the melted butter and stir until a wet sand consistency is reached. Press the biscuit mix into the bottom of the tin, and use the bottom of a glass or cup measure to really smooth out the biscuit layer. Bake for 10-12 minutes. Remove from oven and allow to cool completely.250 grams Lotus Biscoff Biscuits, 100 grams butter
- Decrease the oven temperature to 150°/300F. If using the steam bath method place a large roasting dish or ceramic baker into the bottom of the oven to heat up.
- Place the biscoff spread into a microwave-safe bowl and heat up until the spread is of pouring consistency. Do this in 20-second intervals. Allow the biscoff spread to cool while continuing with the rest of the steps.150 grams Biscoff Spread
- Place the cream cheese into a large mixing bowl or the bowl of the stand mixer and beat on medium heat for 2 to 3 minutes, until the cream cheese is nice and smooth.680 grams Philidelphia cream cheese
- Add in the sugar and beat the cream cheese and sugar for another 1-2 minutes.680 grams Philidelphia cream cheese, 150 grams caster sugar
- Pour in the yoghurt (or sour cream), vanilla extract, and softened biscoff. Beat on a medium speed until everything is nice and smooth and combined. Scrape down the sides and the beater to make sure all the ingredients are incorporated really well.120 grams Greek Yoghurt, 1 teaspoon Vanilla Extract, 150 grams Biscoff Spread
- Add in the eggs, one at a time and mix on low speed until combined. Boil a kettle or place some water on the stovetop to come to a boil.3 large eggs
- Wrap the bottom and sides of the tin in 1-2 pieces of tinfoil (aluminium foil). This stops any water from the water bath from entering the cake tin during baking. Pour the batter into the cake tin and smooth using the back of a spoon or an offset spatula.
- Place the cake tin into a large roaster. Fill about halfway with the hot water and place it into the oven. Or pour hot water into the dish in the bottom of the oven.
- Bake the cheesecake for 75 - 90 minutes. The cheesecake is done when the edges are set and the middle is still slightly jiggly. Turn off the oven, and prop open the door about an inch. Allow the cake to cool for at least 30 minutes in the oven before cooling the cake entirely on a wire cooling rack in the cake tin.
- Place the cake tin in the fridge for at least 5 hours or overnight to cool and set completely.
- Melt the biscoff topping. Remove the cake from the tin (use an offset spatula around the edges if you are worried the cake will stick. Place the cake onto the plate or cake stand. Pour the melted biscoff over the top and quickly spread to the edges before it sets. Slice and serve.120 grams Biscoff Spread
Notes
Water Bath Options for Cheesecakes
Baking a cheesecake in a water bath is an easy way to ensure that the cake doesn't crack or dry out during the baking. I do not have a roaster big enough to hold my 23cm/9" cake tin, so I place a roaster or large glass dish at the bottom of the oven (or on the lowest rack) while preheating the oven. I then pour hot water into the dish before I pop the cheesecake into the oven, on the rack just above the water. I call this the steam bath method. The more common water bath method includes wrapping the base and sides of the springform tin with two layers of foil and placing it into a large roasting dish. Fill the roasting dish with water to the halfway mark.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
Jenn says
Super yummy!!
Mary-Lou says
Thank you so much!