Description
A delightful Lotus Biscoff Cheesecake that blends creamy cheesecake goodness with the caramelized flavor of Biscoff cookies.
Ingredients
- Lotus Biscoff Cookies (300g)
- Unsalted Butter (150g)
- Cream Cheese (600g, at room temperature)
- Granulated Sugar (150g)
- Sour Cream (250g)
- Vanilla Extract (1 teaspoon)
- Eggs (3, room temperature)
- Lotus Biscoff Spread (200g)
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Biscoff cookies into fine crumbs.
- Mix the cookie crumbs with melted butter until well combined.
- Press the mixture into a greased 9-inch springform pan.
- Bake the crust for about 8–10 minutes, then let it cool.
- Beat the cream cheese in a large mixing bowl until smooth and fluffy.
- Add the granulated sugar and beat until combined.
- Incorporate the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, mixing on low speed just until incorporated.
- Swirl in the Lotus Biscoff spread until well combined.
- Pour the cheesecake filling into the prepared crust.
- Bake for 55-60 minutes, until the edges are set and the center remains slightly jiggly.
- Cool the cheesecake in the oven with the door cracked for about an hour before refrigerating for at least 4 hours.
Notes
Serve with extra Biscoff spread and whipped cream for an indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: cheesecake, dessert, Lotus Biscoff, creamy dessert, baked cheesecake