This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it's going to be your new favorite cheesecake!
8.8ouncesleeve Biscoff cookiesAny speculoos cookies will do
1/3cupmelted butter
pinchsalt
Biscoff Cheesecake Filling
4packagescream cheese8 ounces each
1cupsugar
1/4cupsour cream
1/2cupBiscoff cookie butter
1teaspoonvanilla
2teaspoonslemon juiceoptional
4largeeggs
1/4cupBiscoff Cookie Buttermelted
Biscoff Cheesecake Topping
1/4cupBiscoff Cookie Buttermelted
crushed Biscoff cookies
Instructions
Coat the bottom and sides of a 9” springform pan with nonstick cooking spray.
Place one oven rack in the middle of the oven, and another below it. Place a 13x9”baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.
Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, mix with a fork until combined. Press into the bottom of the springform pan and 1” up the sides using a flat bottom glass. Freeze while you make thefilling. *No food processor? See notes.
In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookiebutter, vanilla, and lemon juice with a hand mixer on medium low until smooth. Add eggs one at a time, mixing briefly after each addition until combined. Do not overmix.
Pour half of the cheesecake filling into the springform pan. Drizzle the ¼ cup melted cookie butter onto the filling, swirl lightly with a butter knife. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake inthe oven on middle rack.
Bake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or until cooked through. The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny. Gently cool the cheesecake: Turn the oven off and leave the door closed for 30 minutes, do not open the door. After 30 minutes, wedge a kitchen towel in the door toprop it open for another 30 minutes. Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours,overnight is best.
Just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of cheesecake, allowing it to drip down the sides. Sprinkle with crushed cookies.
Notes
Speculoos cookies are readily available in the cookie aisle of most grocery stores.Cookie butter can be found with the peanut butter.Use good quality cream cheese, such as the Philadelphia brand. Bargain brands often contain stabilizers that will affect the texture of your cheesecake.The sour cream and fresh lemon juice add a bit of tang to help cut the sweetness. Lemon juice is optional but highly recommended.Soften cream cheese more quickly by cutting it into tiny chunks and spreading it out on a large sheet pan, leaving at room temp for 30-60 minutes. You can also microwave unwrapped cheesecake in 15 second intervals until soft.Do not overmix the batter. This will create air bubbles which can cause the cheesecake to crack.If your cheesecake batter looks lumpy, your cream cheese was too cold. It can be fixed! Before adding the eggs, microwave the batter for 15 seconds and mix again. If it’s still lumpy, microwave another 15 seconds.*No food processor? Place the cookies in a gallon size zip top bag, squeeze the air out, and crush the cookies with a rolling pin or small mallet.Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.Steam helps the cheesecake cook gently and prevents it from cracking. Cooling it very slowly also helps prevent cracks. It’s ok if your cheesecake does crack a bit, the melted cookie butter you drizzle on top will cover it right up.To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.To freeze the cheesecake, wrap tightly in two layers of plastic wrap, followed by aluminum foil. Thaw in the refrigerator overnight. Then, drizzle with melted cookie butter and crushed cookies when ready to serve.