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Biscoff Cheesecake

Biscoff Cheesecake Recipe

Biscoff cheesecake is a delectable treat that brings a sumptuous twist to your parties. This incredible delight is made with a creamy filling and is topped with crunchy Biscoff biscuits.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Western
Servings 12 people

Ingredients
  

FOR THE BASE

  • 250 g Lotus Biscoff biscuits
  • 100 g unsalted butter melted, plus some extra for greasing the pan

FOR THE FILLING

  • 500 g cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp. vanilla extract
  • 100 g smooth Lotus Biscoff spread

FOR THE TOPPING

  • 50 g smooth Lotus Biscoff spread
  • 50 g biscoff biscuits

Instructions
 

Step 1: Prepare the cake pan

  • Grease the base and sides of a 20.5cm (8”) round springform pan with butter or cooking spray.
  • Unclip the pan to remove the base.
  • Take a 30.5cm (12”) sheet of baking parchment and lay it over the base of the pan.
  • Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join.
  • Line the sides of the pan with another piece of baking parchment.

Step 2: Make the biscuit base

  • Pulse the biscuits in a food processor until finely ground.
  • Drizzle in the melted butter and pulse until combined.
  • Tip the biscuit mixture into the base of the prepared tin.
  • Press and smooth down with the back of a spoon.
  • Put into the fridge to chill.

Step 3: Make the cheesecake filling

  • Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth.
  • Beat in the double cream and vanilla until the mixture is thick and holds its shape.

Step 4: Assemble the cheesecake

  • Spoon half the cream cheese mixture into the tin, spread roughly to level.
  • Dollop over teaspoonfuls of the Biscoff spread.
  • Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer.
  • Chill in the fridge for at least 6 hours or overnight.

Step 5: Make the topping

  • Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30-second bursts).
  • Stir frequently until smooth and runny, then remove from the heat and keep warm.
  • Roughly crush the biscuits using the end of a rolling pin.

Step 6: Serve the cheesecake

  • Remove the cheesecake from the tin and transfer it to a serving plate or cake stand.
  • Peel off parchment paper around the sides.
  • Drizzle half the melted spread over the top of the cheesecake.
  • Sprinkle the biscuits on top.
  • Drizzle over the remaining spread.
  • Serve in slices.

Notes

  • For a smoother cheesecake filling, pass it through a sieve before assembling.
  • To make sure the cheesecake is completely chilled, leave it in the fridge overnight.
  • If you don't have a springform tin, you can use a regular cake tin, but you will need to line the bottom and sides with baking parchment and grease it well.
  • To make the cheesecake topping, you can also use Biscoff biscuits that have been melted in the microwave.
  • Serve the cheesecake with a scoop of ice cream or whipped cream for an extra special treat.
Keyword Biscoff Cheesecake