Indulge in the irresistible allure of Biscoff Lotus Paste, a tantalizing spread that captures the essence of Europe’s beloved biscuit sensation. Crafted from the finest Biscoff cookies, this smooth and creamy paste delivers a symphony of caramelized flavors with a hint of cinnamon, creating a delectable symphony for your taste buds. Biscoff Lotus Paste has skyrocketed in popularity for its versatility and unparalleled taste. Whether slathered on toast, drizzled over pancakes, or swirled into baked goods, its rich and indulgent profile elevates any culinary creation to new heights. Perfect for both sweet and savory applications, this spread has become a pantry staple, adored by food enthusiasts worldwide. Join the global craze and experience the magic of Biscoff Lotus Paste – a true delight for those with a penchant for exquisite flavors and culinary excellence.
Why make this cheesecake?
Rich Biscoff Flavor: By incorporating both Biscoff cookies and Biscoff Lotus Paste into the cheesecake filling and using Biscoff spread as a glaze, this recipe maximizes the delicious caramelized flavor that Biscoff is known for. Creamy Texture: The combination of cream cheese and sour cream creates a creamy and smooth texture that perfectly complements the richness of the Biscoff flavor. Versatility: This recipe allows for customization and creativity, whether it’s in the choice of decorations, such as piping whipped cream and garnishing with crushed Biscoff cookies, or in adapting the recipe to personal preferences. Ease of Preparation: Despite its luxurious taste and appearance, this recipe is straightforward and achievable for home cooks of various skill levels. The detailed instructions guide you through each step to ensure success. Visual Appeal: The addition of whipped cream piping and crushed Biscoff cookies not only enhances the flavor but also elevates the presentation, making this cheesecake a stunning centerpiece for any dessert table.
Ingredients and substitutes
Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. Therefore, I usually rely on one of them. But, that does not mean you can’t use any other. In fact, any brand with a high-fat content of 38 to 40% is great. Biscoff biscuits – The cheesecake crust is usually made with graham crakcer crumbs or digestive biscuits, but today we are using the lotus biscuits for the cookie crust. Biscoff cookie butter – Today, I am also using the chunky Biscoff spread for the filling as well as the glaze. But you can also use the smooth biscoff spread. Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet. Sour cream – The tartness in the sour cream helps balance the richness and also lighten the heavy cream cheese batter. Cornstarch – Keeps the custard cream cheese batter together. As a result, you get soft silky smooth slices. Lemon juice – Helps cut the sweetness and bring out the flavor in the cheesecake. And yet, it does not affect the taste, so don’t worry, it won’t make the cheesecake lemony.
Step-by-step: Making a Lotus Biscoff cheesecake
Pre-heat the oven at 350°F / 177°C/ Gas Mark 3. Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Base – In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the oven for 10 minutes. Once baked, set aside to cool slightly. Then, reduce the oven temperature to 300°F / 150°C/ Gas Mark 2 for the cheesecake.
Filling – In a separate bowl, beat the cream cheese, sour cream, and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and salt. Finally fold in the biscoff spread and combine until fully incorporated.
Water bath – Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Glaze – Melt the biscoff paste in a microwave-safe bowl or double boiler until smooth. Then, pour over the cheesecake and spread evenly with a spatula or back of a spoon.
Chill the cheesecake for at least 4 hours – preferably overnight. Then, run a sharp knife or spatula around the edge of the cake to release it from the pan and transfer it to a cake stand or serving platter.
Whipped cream – In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream with powdered sugar. Place it in the piping bag with a large star tip. Pipe swirls around the cheesecake.Pro tip – The piped whipped cream is of course, optional. Garnish the top with crushed Biscoff cookies for added texture and flavor.
Storage
It is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
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Tips for success
Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency. Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter. Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake. Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking. Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later. Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking. Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Creative variations
Chocolate Swirl Biscoff Cheesecake: Swirl melted chocolate into the cheesecake batter before baking for a decadent twist. You can also drizzle melted chocolate over the top for extra indulgence. Biscoff Cookie Crust: Instead of using crushed Biscoff cookies for the crust, try incorporating whole or partially crushed cookies for added texture and visual appeal. Layered Biscoff Cheesecake: Create a layered effect by alternating layers of Biscoff cheesecake filling with layers of crushed Biscoff cookies or chocolate ganache. Biscoff Cookie Dough Cheesecake: Fold chunks of Biscoff cookies into the cheesecake batter for bursts of cookie goodness in every bite, reminiscent of cookie dough. Mini Biscoff Cheesecake Bites: Make individual mini cheesecakes in muffin tins for cute and portable treats. Top each mini cheesecake with a dollop of whipped cream and a Biscoff cookie for garnish. Biscoff Cheesecake Bars: Press the Biscoff cookie crust into a square baking dish and pour the cheesecake filling over it. After baking and cooling, cut into bars for easy serving.
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