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Biscoff Cheesecake

Ultimate Biscoff Cheesecake

A creamy, dreamy Biscoff cheesecake with a crunchy biscuit base and a delicious spiced caramel flavour. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, International
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Base 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
  • 23cm Springform Tin
  • Mixing bowls
  • Hand mixer or stand mixer

Method
 

Instructions
  1. Crush Biscoff biscuits finely using a food processor or rolling pin. Combine with melted butter, mix well.
  2. Press biscuit mixture firmly into the base of a 23cm springform tin. Refrigerate.
  3. Beat cream cheese and sugar until smooth. Beat in vanilla extract.
  4. Add eggs one at a time, mixing well. Gently fold in double cream and crushed Biscoff biscuits.
  5. Pour filling over chilled base. Bake at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until set around edges but slightly wobbly in the centre.
  6. Cool in oven with door ajar for 1 hour, then cool completely. Refrigerate for at least 4 hours or overnight.
  7. Remove from tin. Sprinkle with reserved crushed Biscoff biscuits. Serve and enjoy!

Notes

For a richer flavour, use browned butter in the base. A no-bake option is possible using a cream cheese filling that doesn't require baking. Adjust baking time depending on your oven.