Baked Lotus Biscoff Cheesecake

Recipe:

Ingredient Notes:

• Lotus Biscoff Cookies. These are used to make the crust. Essentially, they are a modern take on traditional Belgian and Dutch speculoos cookies. If Lotus isn’t available in your area, look for spéculoos or speculaas as a perfect substitute.
• Lotus Biscoff Spread. Unfortunately, this ingredient is irreplaceable. It’s what gives the cheesecake its signature caramel-spice flavor, aroma, and distinct color.
• Cream сheese. Any full-fat brick-style cream cheese (like Philadelphia) works well. Pro tip: pay attention to the consistency. If your cheese is very soft, you can adjust the balance by adding a bit more cheese and slightly less heavy cream to ensure the filling stays firm.
• Heavy сream. You’ll need cream with at least 30% fat content. Avoid 20% “cooking cream”—it’s too thin for this recipe.
  • Alternative: You can swap the cream for sour cream (at least 25% fat).
• Eggs. Use Large (US) or Size M (EU) eggs. This is approximately 50–55g per egg without the shell.
• Sugar. Fine granulated sugar is best. If your sugar has large crystals, give it a quick pulse in a coffee grinder or use powdered sugar instead to ensure it dissolves completely.
• Butter. Use high-quality butter (at least 80% fat) for the cookie crust.

Let’s start cooking!

Prepare the crust.

Place the cookies in the bowl of a food processor.

Process them into crumbs.

Add the melted butter and mix well. Transfer the mixture to a springform pan and press it firmly into the bottom. This is easiest to do with the bottom of a glass or a potato masher. If the mixture doesn’t stick together well, add a couple tablespoons of milk.

Place the pan in a preheated oven at 180°C (320°F) and bake for 10 minutes. Remove it from the oven and let it cool. Reduce the temperature to 150°C (300°F).

For the filling, combine the cream cheese and sugar, and beat until smooth. Do not overbeat the mixture, or the cheesecake may crack during baking.

Add the Lotus Biscoff spread.

Mix again until smooth.

Add the eggs one at a time, followed by the heavy cream. Mix well after each addition.

Pour the filling into the pan with the baked crust and smooth the top.

Place it in the oven with a pan of boiling water on the bottom rack. Bake the cheesecake for about an hour.

It’s important not to overbake the cheesecake; otherwise, it may crack as it cools. It’s fairly easy to tell if the cheesecake is done. Tap the side of the pan with a spoon; only the center (about 5-6 cm (2 inches) in the middle) of a done cheesecake should jiggle. Due to differences in ovens, I recommend checking for doneness after 40 minutes of baking.

If the cheesecake is done, leave it in the off oven with the door slightly open for 30–40 minutes. Then, remove it and let it cool to room temperature on the counter. After that, carefully run a thin knife between the pan’s side and the cheesecake, then refrigerate it.

The cheesecake should chill in the refrigerator for at least 4 hours, or preferably overnight, to set the filling.

To decorate the top, melt the “Lotus Biscoff” spread in a double boiler until it is very soft. Spread it over the set cheesecake and smooth it out.

Let it set in the refrigerator for 15 minutes.

Now you can slice the cheesecake into portions and serve.

Enjoy!

This Baked Lotus Biscoff Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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