Lotus Biscoff Cheesecake

Why you’ll love this biscoff cheesecake

1. Simple: Ingredients and process are simple and does not require an *actual* water bath. 
2. Creamy: It’s smooth and creamy but dense and rich, like a classic cheesecake. 
3. Adjustable: The recipe can be adjusted to make different sizes, from a small batch 6 inch cheesecake to a large 10 inch cheesecake. 
4. Biscoff in every layer: crust is made using lotus biscoff cookies and there’s cookie butter spread in the cheesecake filling and on top. 

Ingredients & substitutions

• Cream Cheese: make sure to use the full-fat brick cream cheese. I prefer the Philadelphia brand. 
• Sugar: I used light brown sugar but this recipe works with light or dark brown sugar as well, it will just slightly darken the color.
• Sour Cream: I’ve tested this recipe with equal amounts of sour cream and greek yogurt several times and have never noticed a difference.
  • Plain yogurt should also work fine, just make sure it’s unsweetened.
• Eggs: Use large, room temperature eggs.
  • If you’re in a pinch, place them in hot water for 5-10 minutes. 
• Biscoff Cookies: I use the lotus biscoff brand but if you can’t find that, any speculoos cookie will do for the crust. 
• Cookie butter: I use the lotus biscoff brand for the cookie butter as well but if you can’t find that, any cookie butter will do as long as it’s creamy. If you like and want to add the crunch, feel free to use a crunch cookie butter.

Step-by-Step Instructions

Step 1: Prepare your pan by removing the edge of the springform pan. Place a sheet of parchment paper onto the bottom of the pan so that it hangs off the edge. Then attach the side of the springform pan back to the bottom, so the parchment paper should be secure between the two pieces. Lightly spray the sides of the pan with baking spray.

Step 2: Make the crust by placing the biscoff cookies in a food processor and pulsing until you have fine crumbs. Add the sugar and melted butter and pulse until it’s evenly distributed. Spread the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp. 

Step 3: Make the filling by creaming the room temperature cream cheese with the sugar, until it’s smooth, creamy and glossy. Make sure there are no chunks of cream cheese left.

Step 4: Add the sour cream, cookie butter and vanilla and cream until it’s completely smooth. Then add the eggs, one at a time, mixing on low speed, just until each one is combined. 

Step 5: Pour into the prepared pan and bake at 300F (148C) for 60 minutes. Then turn the oven off and use a knife to release the cheesecake from the edge of the pan. Let the cheesecake rest for 20 minutes in the oven with the door halfway open. 

Step 6: Cheesecake should still have jiggle in the center, let it cool on the counter for a few hours before transferring to the fridge for at least 6 hours or overnight. 

Step 7: Once the cheesecake has cooled, lightly warm up some more cookie butter and pour it on top of the cheesecake. Spread it out and then use the back of a spoon to create the swirl.

Tips to get the perfect bake without a water bath

• Weighing your ingredients with a digital scale is always recommended.
• Bake the cheesecake at a lower temperature than normal for a longer period of time. Bake until the edges are set and the center is still jiggly. 
• Run a knife along the edge of the cheesecake to release it from the pan so it doesn’t crack.
• Allow it to rest in the oven for another 25 minutes so that it can cool slowly to prevent cracking. 
• Allow the cheesecake to chill in the refrigerator for at least 6 hours (preferably overnight) so that it sets fully. 

How to adjust cheesecakes to different size pans

I adapted this recipe from my vanilla cheesecake that can be made in 4 different pan sizes. I consider that base recipe to be “one batch”. It uses 16 oz of cream cheese (2 bricks) and it’s made in an 8 inch pan. 

In that post I tell you that I would normally bake a 1.5x batch in a 9 inch pan but I wanted a taller height for this Biscoff cheesecake so I baked it in an 8 inch pan. The photos represent the recipe card so if you follow the ingredients and bake them in the 8 inch pan, you will get a taller cheesecake, like mine. 

• For a 6 inch cheesecake, use ⅓ of the recipe and bake 30 minutes, rest 10.
• For a shorter (average height) 8 inch cheesecake, reduce the recipe by ⅓ and bake for 40-45 minutes, resting for 15 minutes.
• For a shorter 9 inch cheesecake, use the same amount and bake for about 50-55 minutes, rest for 20 minutes.
• For a tall 9 inch cheesecake, increase the recipe by 25% and bake 70-75 minutes, rest 20.
• For a slightly shorter 10 inch cake, increase the recipe by 25% and bake 60-65 minutes, rest 20.

If you have any questions, feel free to leave a comment below!

How to store cheesecake

To refrigerate, cover the cheesecake with foil or plastic wrap and refrigerate it for up to a week. Serve cold or bring to room temperature 1-2 hours before serving. 

To freeze the whole cheesecake, wrap it in plastic wrap and then wrap it twice in aluminum foil (or place it in an airtight container big enough). 

To freeze slices, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.

If you try this biscoff cheesecake recipe, I’d love it if you left a star rating for me. 🙂

As always, have a blessed day and happy baking!

Love, B