Oct 1, 20203 min read

Lotus Biscoff Cheese Cake

Lotus Biscoff Cheese Cake 🍰

A crunchy Lotus Biscoff crust in the bottom.

A Lotus-flavored, creamy and airy cheesecake in the middle.

A thin layer of melted Lotus spread on top.

A ring of Lotus crumbs around the rim.

And if that makes you drool…

wait till you taste this cheesecake! It hits you with flavor of Lotus in every bite!

Lotus Biscoff is an irresistible, sweet European spread made from the famous Lotus Biscoff cookies . It has the consistency of peanut butter, but tastes like a cross between graham crackers, digestive biscuits and gingersnaps. Warm with subtle notes of cinnamon, ginger and other spices, and cozy with an iconic caramelized flavor. Lotus Biscoff Cheese Cake Recipe

For the Crust:

1.Biscoff cookies-30 (250 gm)

unsalted butter-90 gm

Crush the biscoff in a food processor or with a rolling pin till finely ground.Add this to the melted butter and mix in.Set aside 1/4 cup of this crumb mixture and spread the remaining mixture evenly into a 9” springform pan and press it with the back of a glass.

Now bake it in a preheated oven at 160 C for 8-9 minutes until deepens in color and smells fragrant.(You can skip the baking step if you prefer, but it helps set the crust better and gives it a more aromatic flavor and crisper texture). Allow to cool completely before filling. To speed things up, I kept it in the fridge to cool,as I worked on the filling.

For the Cheese Cake Fillings

2.Heavy Whipping Cream-1 cup (240ml)

Philadelphia Cream Cheese-280grams

Biscoff spread (also known as Speculoospasta)-1 cup (260 gm)

Granulated Sugar-1/2 cup (100 grams)

Vanilla essence-1 tsp

Pour the whipping cream into a steel bowl and keep it along with the beater blades in the freezer for 10-15 minutes .Beat the heavy whipping cream (I used a dairy whipping cream of 35 % fat )with the powdered sugar using a beater until stiff peaks form.(Check the cream for sugar , if it’s already sweetened just skip the sugar mentioned).Keep it in the refrigerator .

Now beat the room temperature cream cheese until creamy.Add the biscoff spread and vanilla and beat till well combined and smooth.

Gently fold in the whipped cream to this in 2-3 batches using a spatula until uniform in color and no white streaks are visible.Transfer this to the cooled cookie crust and use the back of a spoon to smoothen the top. Refrigerate this for 6-8 hours or overnight.

Use a sharp knife to loosen the cheese cake from the rim of the springform pan and remove the cake carefully.Transfer to a serving plate.

Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.

Use a piping bag (or small zipper lock bag) with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get that drip effect. (I didn’t do this as mine was crunchy Biscoff ).

Then pour the remaining spread all over the surface, quickly spreading it out into a smooth, even layer.Put back the cheesecake in the refrigerator to set the topping; at least 10 minutes.

Sprinkle the sides of the cake with the reserved cookie crumb mixture. For neat slices,dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotus cookies decoratively on top.

Serve cold, straight from the fridge.

Notes:

1.Skip the sugar if you are spreading the biscoff spread on top or reduce the biscoff spread to 3/4 cup from 1 cup mentioned as the cheesecake was very sweet .I think the crunchy biscoff was sweeter than the creamy biscoff spread.

2. Use a dairy whipping cream with 35 % fat content to make this as nondairy available here was already sweetened.

3.I used Philadelphia cream cheese spreads for this as only 1 kg blocks where available in the supermarkets.