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Biscoff Cheesecake

Ultimate Biscoff Cheesecake

A decadent Biscoff cheesecake with a crunchy biscuit base and creamy filling, topped with crushed Biscoff biscuits for extra texture and flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: American, British
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 Full-Fat Cream Cheese softened
  • 200 g Caster Sugar
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 150 ml Double Cream
  • 100 g Lotus Biscoff Biscuits roughly crushed, for topping

Equipment

  • 23cm Springform Tin
  • Mixing bowls (large and small)
  • Electric Mixer
  • Rubber spatula
  • Baking Sheet
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 160°C (140°C fan/Gas Mark 3). Crush Biscoff biscuits finely. Combine with melted butter, mix well, and press into the base of a 23cm springform tin.
  2. Bake for 10-12 minutes. Remove and cool completely.
  3. Beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract.
  4. Add eggs one at a time, mixing well after each addition. Gently fold in the double cream.
  5. Pour filling over the cooled crust. Sprinkle with crushed Biscoff biscuits.
  6. Place the springform tin in a larger roasting tin. Pour boiling water halfway up the sides. Bake for 60-75 minutes, or until set around the edges but slightly wobbly in the center.
  7. Turn off the oven; leave the cheesecake inside with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours, or preferably overnight.
  8. Remove from tin and serve. Enjoy!

Notes

For a no-bake version, omit the baking steps and chill the cheesecake for at least 6 hours. You can also add a swirl of caramel sauce for extra flavour.