Biscoff Cheesecake
A creamy cheesecake made with Lotus Biscoff cookies, creating a rich, spiced flavor. Perfect for any occasion with a delicious, crunchy cookie crust.
Equipment
- Springform pan (20.5cm/8in)
- food processor
- Mixing bowls
- Electric mixer
- Roasting pan (for water bath)
Ingredients
- 300 g crushed Biscoff cookies
- 100 g melted butter
- 500 g full-fat cream cheese
- 200 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml double cream
- 100 g Lotus Biscoff biscuits for topping
Instructions
- Make the crust: Process Biscoff cookies into crumbs. Combine with melted butter, press into the springform pan.
- Prepare the filling: Mix cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla extract and double cream.
- Assemble: Pour the filling over the crust, wrap pan in foil, and place in a roasting pan with hot water.
- Bake: Bake at 160°C (320°F) for 50-60 minutes, until the center is slightly jiggly.
- Cool and serve: Let cool in the oven, then refrigerate for hours. Top with whipped cream and crushed Biscoff biscuits
Notes
Nutrition Facts:
- Calories: 310–702 per serving
- Fat: 24g–50g
- Saturated Fat: 10g–24g
- Carbohydrates: 34g–54g
- Sugars: 18g–39g
- Protein: 2.1g–9g
- Sodium: 431mg