"Creamy rich baked cheesecake topped with lotus spread, with a crust made with biscoff cookies and graham crackers. So decadent and delicious! Cheesecake recipe adapted from Chantall's New York Cheesecake on All Recipes"
Lotus Biscoff Baked Cheesecake
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Prep time: 20mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
For the crust:
- 120 grams crushed graham crackers or digestive biscuits (about 1 cup)
- 120 grams crushed biscoff cookies (about 1 cup)
- 1 stick and 1 tbsp butter, melted(135g)
- 1/2 teaspoon ground cinnamon
ingredients
For the cheesecake:
- 900 grams softened cream cheese (32 oz)
- 1 1/2 cups white sugar
- 3/4 cup whole milk
- 4 at room temperature eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup flour
ingredients
For the topping:
- 1/2 cup lotus biscoff spread
- biscoff cookies for topping
Method
For the crust:
Step 1
In a mixing bowl, combine both crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Use the base of a measuring cup and press it on to the crumb mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while you prepare cheesecake.
For the cheesecake:
Step 1
Preheat the oven to 350 F (180C).
Step 2
Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Step 3
Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.
Step 4
Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking. (Alternately, if baking in a water bath, turn oven off after 1 hour, and leave cheesecake for a further 1 hour in the oven before removing and chilling.)
Step 5
Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it.
Topping the cheesecake:
Step 1
Microwave the lotus spread for the topping for 30 seconds, stirring halfway through. You want it to be runny and melted.
Step 2
Pour the lotus spread over the surface of the chilled cheesecake, using a spatula to spread it evenly.
Step 3
Garnish the top with extra whole lotus biscuits if desired, then place back in the fridge just until lotus spread has set. Serve cold straight out of the fridge.