This creamy and indulgent cheesecake features a Lotus Biscoff cookie crust and a topping of crushed Lotus Biscoff cookies. It’s a delightful treat for any Biscoff lover.
Ingredients:
- For the Crust:
- 250g Lotus Biscoff cookies, crushed
- 100g unsalted butter, melted
- For the Filling:
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150g Lotus Biscoff spread, melted (optional, for swirling)
- For the Topping:
- 5-6 Lotus Biscoff cookies, crushed
Instructions:
- Prepare the Crust:
- Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- In a bowl, combine the crushed cookies with the melted butter. Mix well until the crumbs are evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Refrigerate the crust while you prepare the filling.
- Prepare the Filling:
- Preheat oven to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- If using Lotus Biscoff spread for swirling, melt it in the microwave or over a double boiler.
- Pour the cream cheese mixture over the crust.
- If swirling, dollop the melted Biscoff spread over the cream cheese mixture and swirl with a knife or toothpick.
- Bake the Cheesecake:
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Topping:
- Crush the remaining Lotus Biscoff cookies into coarse crumbs.
- Assemble and Serve:
- Sprinkle the crushed Lotus Biscoff cookies over the chilled cheesecake.
- Slice and serve.
Tips and Variations:
- Crust Variations: You can use other types of cookies for the crust, such as graham crackers or digestive biscuits.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the crust or filling.
- Lemon Zest: Add lemon zest to the cheesecake filling for a bright citrus flavor.
- Make-Ahead: The cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Add the topping just before serving.
Enjoy your delicious Lotus Biscoff Cheesecake!