Biscoff Lotus Cheesecake
A rich, creamy cheesecake with a buttery Lotus Biscoff cookie crust, topped with melted Biscoff spread and crushed biscuits for the ultimate caramelized cookie delight!
Ingredients
Crust:
2 cups crushed Lotus Biscoff cookies
6 tbsp butter, melted
Cheesecake Filling:
3 8 oz blocks cream cheese, softened
1 cup sugar
3 large eggs
1 tbsp vanilla extract
cup sour cream
2 tbsp all-purpose flour
Topping:
cup Biscoff cookie butter, melted
cup crushed Biscoff cookies
Whole Biscoff cookies for garnish
Instructions
1 Make the Crust:
Preheat oven to 325F 163C.
Mix crushed Biscoff cookies and melted butter until combined.
Press into a springform pan and bake for 10 minutes.
2 Make the Cheesecake Filling:
Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing on low speed.
Stir in sour cream and flour until combined.
3 Bake the Cheesecake:
Pour the batter over the crust.
Bake at 325F 163C for 45-50 minutes, or until set.
Let cool completely before refrigerating overnight.
4 Add the Biscoff Topping:
Drizzle melted Biscoff cookie butter over the cheesecake.
Sprinkle with crushed Biscoff cookies.
Garnish with whole Biscoff cookies for an elegant touch.
Pro Tips:
For an extra indulgent bite, serve with whipped cream!
略 Chill for at least 6 hours for the best texture.
Want more Biscoff flavor? Swirl some Biscoff spread into the cheesecake batter!
This Biscoff Lotus Cheesecake is a cookie butter lovers dreamdecadent, rich, and irresistibly delicious!