"A classic Manhattan Cheesecake with a Lotus Biscoff Twist"
Cookie Crust NY Style Cheesecake
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Prep time 20mins
Cook time 35mins
Serves or Makes: 12
Recipe Card
ingredients
- 5 tablespoons (75 grams) butter, melted
- 10 1/2 ounces (300 grams) crushed Lotus Biscoff cookies
- 4 (8 ounce) blocks cream cheese
- 4 heaping tablespoons Biscoff spread, plus more for topping
- 1 1/4 cup (250 grams) superfine sugar
- 3 teaspoons flour
- 1 teaspoon vanilla extract
- 1 lemon, juiced
- 3 eggs
- 1 1/3 cup sour cream, plus more for topping
Method
Step 1
Preheat the oven to 350°F and grease a spring-form pan.
Step 2
For the base, mix the melted butter and crushed biscuits in a medium mixing bowl then neatly press it into the base of the prepared tin. Bake until golden brown, about 10 minutes, then remove from the oven and allow to cool while preparing the filling. Preheat the oven to 425°F.
Step 3
For the filling, in a stand mixer, beat the cream cheese and Lotus spread until creamy. While it’s beating, add the sugar and then the flour. Add the vanilla and the lemon juice and then add the eggs, one at a time. Finally fold in the sour cream.
Step 4
Pour the mixture over the baked base, smooth it out and bake in the oven 10 minutes, then lower the temp to 280°F and bake for 25 minutes. Switch off the oven and allow to cool for about 2 hours in the oven then remove to cool completely.
Step 5
Once completely cool, top with more sour cream, more Biscoff spread and sugar, then smooth over the top of the cheesecake. Finally top with crushed biscuits and I’d recommend even more Biscoff spread.