Biscoff Cheesecake Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Biscoff Cheesecake Recipe: A Step-by-Step Guide to Creamy Perfection

Are you ready to tantalize your taste buds with a delightful dessert? Look no further! This Biscoff cheesecake recipe will guide you through creating a creamy, dreamy cheesecake infused with the irresistible flavor of Lotus Biscoff biscuits. Get ready to impress your friends and family with this easy-to-follow recipe.

Ingredients You'll Need

This Biscoff cheesecake recipe requires simple, readily available ingredients. Make sure you have these on hand before you start:

For the Biscoff Biscuit Base:

• 200g Lotus Biscoff biscuits
• 80g unsalted butter, melted

For the Cheesecake Filling:

• 500g full-fat cream cheese, softened (at room temperature is key!)
• 150g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100g crushed Lotus Biscoff biscuits

Step-by-Step Instructions: Making Your Dreamy Biscoff Cheesecake

Let's get baking! This recipe is surprisingly simple. Follow these steps carefully for a perfect result:

Step 1: Prepare the Biscoff Biscuit Base

1. Crush the biscuits: Place the Lotus Biscoff biscuits in a food processor or crush them in a sturdy bag using a rolling pin until you have fine crumbs.
2. Combine with melted butter: Add the melted butter to the biscuit crumbs and mix well until everything is evenly moistened. This ensures a well-bound base.
3. Press into the tin: Press the mixture firmly into the bottom of a springform cake tin (approximately 20cm). Use the back of a spoon to create an even layer.
4. Chill: Refrigerate the base for at least 30 minutes to allow it to set. This prevents it from becoming soggy.

Step 2: Create the Creamy Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add sugar: Gradually add the caster sugar, beating until well combined.
3. Add eggs one by one: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Don't overmix!
4. Stir in vanilla and biscuits: Gently fold in the vanilla extract and crushed Biscoff biscuits. Be careful not to overmix, as this can introduce too much air.

Step 3: Bake the Cheesecake

1. Pour the filling: Carefully pour the cheesecake filling over the chilled biscuit base.
2. Bake: Bake in a preheated oven at 160°C (320°F/Gas Mark 3) for 50-60 minutes, or until the edges are set but the center is still slightly wobbly.
3. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This prevents cracking.
4. Chill completely: Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly.

Step 4: Serve and Enjoy!

Once chilled, carefully remove the cheesecake from the springform tin. Decorate with extra Biscoff biscuits, a drizzle of caramel, or a dusting of icing sugar if desired. Serve and enjoy your delicious homemade Biscoff cheesecake!

Tips for Success

• Room temperature ingredients: Using room temperature cream cheese is crucial for a smooth and creamy texture.
• Don't overmix: Overmixing the batter can introduce too much air, resulting in cracks.
• Water bath (optional): For an extra smooth cheesecake, you can bake it in a water bath. Place the springform tin in a larger baking dish and fill the dish with hot water halfway up the sides of the tin.
• Patience is key: Allow the cheesecake to cool and chill completely before serving to achieve the perfect consistency.

This Biscoff cheesecake recipe is sure to become a family favorite. Its simple steps and incredible taste make it a perfect dessert for any occasion. Enjoy!