Lotus Biscoff Cheesecake

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.


Biscoff Biscuits

Cream Cheese

Sour Cream/Yoghurt





Combine the crushed biscuits (cookies) with butter and press into tin. Bake at 150°C/340F for 10/12 mins.

Beat the cream cheese for 2 minutes. Add the sugar and beat for another 2 minutes.

Add in the sour cream/yoghurt, softened Biscoff spread, vanilla and mix until all ingredients are really well incorporated.

Add eggs 1 at a time. Beat on low speed. Pour into the prepared tin. Bake in a water bath at 150°/300F for 75-90 mins.

Cool slowly in the oven before chilling in the fridge overnight. Then pour over Biscoff spread glaze. 

Lotus Biscoff Cheesecake