Lotus Biscoff Cheesecake

Lotus Biscoff Cheesecake is a sweet dessert with a crunchy biscuit base and creamy top. It’s easy to make with simple ingredients like biscuits, butter, cream cheese, sugar, heavy cream, vanilla, and eggs.

Ingredients:

For the Base:

• 1 1/2 cups of crushed lotus-style biscuits
• 1/2 cup of unsalted butter, melted

For the Filling:

• 2 cups of cream cheese, at room temperature
• 2/3 cup of granulated sugar
• 1 cup of heavy cream
• 1 tsp of vanilla extract
• 3 large eggs

The creamy texture of this cheesecake pairs perfectly with a variety of toppings, much like our Mini Cherry Cheesecakes, where cherries add a burst of flavor. Now, let’s proceed with our recipe.

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How to Make Lotus Biscoff Cheesecake:

Prepare the Base:

1. Start by preheating your oven to 325°F (163°C) and have the rack in the lower third of the oven.
2. Crush the biscuits using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin until you achieve a fine crumb.
3. Combine the crushed biscuits with the melted butter in a bowl until the mixture resembles wet sand.
4. Press this mixture firmly and evenly into the bottom of the springform pan. You can use the bottom of a glass or measuring cup to press it down and make it compact.
5. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool on a wire rack while you prepare the filling.

Make the Filling:

1. In a large mixing bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy, which should take about 2-3 minutes.
2. Gradually add the granulated sugar and beat until combined and smooth.
3. Pour in the heavy cream and vanilla extract, then mix on low speed until well incorporated. Be sure not to over-mix at this stage.
4. Add the eggs one at a time, beating on low speed just until each egg is incorporated into the batter. Scrape down the sides of the bowl with a rubber spatula after each addition.
5. Once the filling is smooth and well mixed, pour it over the cooled crust in the springform pan. Use the spatula to smooth the top.

Bake the Lotus Biscoff Cheesecake:

1. Tap the pan gently on the counter to release any air bubbles.
2. Place the springform pan in the oven and bake for about 45-55 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.
3. Once done, turn off the oven, prop the oven door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
4. After an hour, remove the cheesecake from the oven and let it cool completely to room temperature. Then, cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight for best results.

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Next Up: Taste Surprises!

• Vanilla and Caramel Cheesecake
• Fluffy Japanese Cheesecake
• Fluffy Japanese Cheesecake
• Mini Cherry Cheesecakes

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