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Biscoff Cheesecake

Biscoff Cheesecake

A creamy and decadent Biscoff cheesecake with a crunchy biscuit base, topped with crushed Biscoff biscuits for extra flavor and texture. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, British
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 200 g Lotus Biscoff Biscuits finely crushed
  • 85 g Unsalted Butter melted
Filling Ingredients
  • 1000 g Full-fat Cream Cheese softened
  • 200 g Caster Sugar
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 150 ml Double Cream
  • 100 g Lotus Biscoff Biscuits roughly crushed, for topping

Equipment

  • Mixing Bowls
  • 23cm Springform Tin
  • Food processor (optional)
  • Large Roasting Tin
  • Whisk
  • Rubber Spatula

Method
 

Instructions
  1. Preheat oven to 160°C (140°C fan/Gas Mark 3). Crush Biscoff biscuits (for the base) finely. Combine crushed biscuits and melted butter; mix well. Press into the base of a 23cm springform tin.
  2. Bake for 10-12 minutes. Remove and let cool completely.
  3. Beat softened cream cheese and sugar until smooth. Beat in vanilla extract.
  4. Add eggs one at a time, mixing well after each addition. Gently fold in the double cream.
  5. Pour filling over the cooled crust. Sprinkle with crushed Biscoff biscuits.
  6. Place springform tin in a larger roasting tin. Pour boiling water halfway up the sides of the springform tin. Bake for 60-75 minutes, or until set around the edges but slightly wobbly in the center.
  7. Turn off the oven; leave cheesecake in the oven with the door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours, or preferably overnight.
  8. Remove from tin, slice, and serve.

Notes

For a richer flavor, use browned butter in the crust. You can also add a swirl of caramel sauce to the filling before baking.