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Decadent Biscoff Cheesecake

A creamy, dreamy Biscoff cheesecake with a crunchy biscuit base and a delightful Biscoff topping. 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, International
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 Cream Cheese Softened
  • 200 g Caster Sugar
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 150 ml Double Cream
Topping Ingredients
  • 100 g Lotus Biscoff Biscuits Roughly crushed

Equipment

  • 9-inch springform pan
  • Food processor or ziploc bag
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Large roasting pan

Method
 

Instructions
  1. Preheat oven to 160°C (320°F). Crush Biscoff biscuits (200g) finely. Combine with melted butter (85g) and press into the base of a 9-inch springform pan.
  2. Bake for 10-12 minutes, then cool completely.
  3. Beat softened cream cheese (1kg) and caster sugar (200g) until smooth. Add vanilla extract (2 tsp).
  4. Beat in eggs one at a time, mixing well after each addition. Gently fold in double cream (150ml).
  5. Pour filling over the cooled crust. Sprinkle with roughly crushed Biscoff biscuits (100g).
  6. Place the springform pan in a larger roasting tin. Pour boiling water halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center is slightly wobbly.
  7. Turn off oven; leave cheesecake in with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours, or preferably overnight.
  8. Serve chilled and enjoy!

Notes

For a no-bake option, omit the baking step after adding the filling. Chill for at least 6 hours to set completely. You can also add a layer of Biscoff caramel sauce for extra flavor.