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Biscoff Cheesecake

Ultimate Biscoff Cheesecake

A rich and decadent Biscoff cheesecake with a buttery biscuit base and creamy filling, topped with crunchy Biscoff crumbs. 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: Cheesecake, Dessert
Cuisine: American, International
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust 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
  • Springform pan (23cm)
  • Mixing bowls
  • Electric Mixer

Method
 

Instructions
  1. Crush Biscoff biscuits finely. Combine with melted butter, mix well.
  2. Press mixture into 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. Don't overmix.
  5. Gently fold in double cream and crushed Biscoff biscuits.
  6. 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 center.
  7. Cool in oven with door ajar for 1 hour, then cool completely. Refrigerate for at least 4 hours.
  8. Remove from tin, sprinkle with reserved crushed Biscoff biscuits, and serve.

Notes

For a no-bake option, use a cream cheese frosting base instead of baking. Ensure all ingredients are at room temperature for best results.