Biscoff Cheesecake

Ingredients

• 150 g Lotus Biscoff Cookies (crushed into fine crumbs; about 24 rectangular cookies)
• 70 g Unsalted Butter (melted)
• 500 g Cream Cheese (full‑fat, can be room temperature or chilled)
• 75 g Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 175 g Lotus Biscoff Spread (for the filling; creamy)
• 12 g Gelatin Leaves (soaked in cold water 5‑10 minutes; can use powder equivalent)
• 210 g Whipping Cream (chilled, 35% fat)
• 160 g Lotus Biscoff Spread (for the topping; melt until creamy but not hot)
• 1 tbsp White Chocolate (melted; optional garnish)
• 2 Lotus Biscoff Cookies (crushed into crumbs for garnish)

Instructions

1. Crush the Biscoff Cookies

   Place the Lotus Biscoff cookies in a food processor and pulse until you have fine crumbs.

   Time: PT5M

2. Melt the Butter

   Melt the unsalted butter in a microwave‑safe bowl for about 20‑30 seconds, or in a small saucepan over low heat.

   Time: PT2M

3. Form and Chill the Crust

   Combine the cookie crumbs with the melted butter, mixing until evenly moistened. Press the mixture firmly into the bottom of an 18.5 cm springform pan lined with parchment or acetate foil. Refrigerate the crust while you prepare the filling.

   Time: PT20M

4. Mix the Cream Cheese Base

   In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and 175 g Lotus Biscoff spread. Mix until fully combined and creamy.

   Time: PT5M

5. Soak the Gelatin

   Place the gelatin leaves in a bowl of cold water and let them soak for 5‑10 minutes until softened.

   Time: PT5M

6. Whip the Cream

   Using the hand mixer, whip the chilled whipping cream to medium peaks (stiff enough to hold shape but still soft).

   Time: PT5M

7. Fold Whipped Cream into Filling

   Gently fold the whipped cream into the cream cheese mixture in three additions, using a silicone spatula. Be careful not to deflate the cream.

   Time: PT2M

8. Dissolve Gelatin and Incorporate

   Heat 20 g of water until just hot (not boiling). Squeeze the softened gelatin leaves to remove excess water and dissolve them in the hot water, stirring until completely clear. Add about 3 tbsp of the cheesecake mixture to the gelatin solution, whisk to combine, then fold this gelatin slurry back into the main cheesecake batter.

   Time: PT4M

9. Set the Cheesecake

   Pour the filling over the chilled crust, smoothing the top with a spatula. Place the pan in the freezer for 30 minutes (or in the refrigerator for 45 minutes) until the surface is firm to the touch.

   Time: PT30M

10. Melt Biscoff Topping

    Microwave the remaining 160 g Lotus Biscoff spread for 12‑20 seconds, stirring until smooth and creamy but not hot.

    Time: PT1M

11. Add the Swirl Topping

    Pour the melted Biscoff spread over the chilled cheesecake. Use a knife or spatula to create a swirl pattern before the topping sets.

    Time: PT2M

12. Final Chill

    Refrigerate the completed cheesecake for at least 6 hours (or overnight) to fully set before serving.

    Time: PT6H

Nutrition Facts

Calories

760

Protein

5‑6 g

Carbohydrates

25 g

Fat

41 g

Fiber

1 g