Indulge in the Decadent Delight of Lotus Biscoff Cheesecake
When it comes to cheesecakes, most people have a certain expectation of what they want to experience – a creamy texture, a rich flavor, and a delightful balance of sweetness and tanginess. But what if you could elevate that classic dessert to new heights by adding a hint of caramelized goodness? Enter the Lotus Biscoff Cheesecake, a game-changing dessert that will tantalize your taste buds and leave you wanting more.
The Unlikely Hero: Lotus Biscoff Cookies
For those unfamiliar with Lotus Biscoff cookies, they are a Belgian classic made from high-quality ingredients and baked to perfection. These crunchy, sweet, and slightly spiced cookies are a staple in many European households, often enjoyed with a cup of coffee or tea. When crushed and used as a base for a cheesecake, the Lotus Biscoff cookies add a unique dimension to the traditional dessert.
The Cheesecake Formula
To create this heavenly dessert, a rich cheesecake batter is mixed with the crushed Lotus Biscoff cookies, providing a delightful textural contrast to the creamy filling. The cheesecake itself is made with a velvety smooth mixture of cream cheese, sugar, eggs, and heavy cream, baked to perfection in a water bath. The resulting cheesecake is both rich and airy, with a tender crumb that’s simply irresistible.
The Finishing Touches
But the magic doesn’t stop there. The Lotus Biscoff Cheesecake is finished with a drizzle of caramel sauce, made from the finest Belgian caramel and infused with a hint of sea salt. This sweet and salty combination creates a harmonious balance that complements the cheesecake perfectly. Fresh whipped cream and additional crushed Lotus Biscoff cookies add a playful touch, making the dessert feel like a celebration in every bite.
Why You Need to Try It
The Lotus Biscoff Cheesecake is a dessert unlike any other. It’s a masterclass in textures and flavors, where each component works together in perfect harmony. The cheesecake itself is rich and decadent, while the Lotus Biscoff cookies add a delightful crunch and a touch of spice. The caramel sauce provides a sweet and salty contrast, making this dessert a must-try for anyone who loves innovative and delicious sweets.
Conclusion
The Lotus Biscoff Cheesecake is a true masterpiece of dessert-making, a culinary innovation that will leave you wanting more. With its unique combination of textures and flavors, it’s the perfect treat for anyone looking to indulge in something special. So why not give it a try? You won’t be disappointed.
Lotus Biscoff Cheesecake
# Blog post: [Best Biscoff Cheesecake ](https://chefsbinge.com/best-biscoff-cheesecake-recipe/)
# For the Base:
* 250 g Biscoff biscuits – 1 packet
* 100 g butter
# For the Cheesecake Filling:
* 500 g cream cheese – Philadelphia recommended
* 200 g thick yogurt – sour yogurt preferred
* 150 g Biscoff spread
* 40 g caster sugar
* 2 large eggs
* 1 tsp vanilla bean paste – or 1 tbsp vanilla extract
# For the Topping:
* 170 g Biscoff spread
* 100 g crushed Biscoff biscuits – reserved from base
* 5 Biscoff biscuits – halved (for decoration)
# Instructions:
1. Line the bottom and sides of a 22cm (9-inch) cake tin with baking paper. Grease the paper so it stays in place.
2. Crush 250g of Biscoff biscuits using a food processor or rolling pin until fine crumbs form. Set aside 100g of crushed biscuits for the topping.
3. Melt 100g of butter in a small pan over low heat.
4. Mix the remaining 150g of crushed biscuits with the melted butter until combined. Press this mixture into the bottom of the prepared cake tin, creating an even layer. Refrigerate for 20 minutes to set.
5. Preheat the oven to 150°C (300°F) fan setting.
6. In a large bowl, whisk together the cream cheese, yogurt, Biscoff spread, and caster sugar until smooth. Be careful not to overmix.
7. Add the eggs and vanilla paste (or extract) to the mixture and stir gently until just combined.
8. Once the biscuit base is chilled, pour the cheesecake filling evenly over the top. Smooth it with a spatula
9. Place the cheesecake on the lowest oven shelf and bake for 50 minutes, or until the center is set but still slightly jiggly.
10. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, place it in the fridge to chill for at least 1 more hour
11. Once the cheesecake is fully chilled, melt 170g of Biscoff spread in the microwave for about 30 seconds, until it reaches a liquid consistency.
12. Pour the melted Biscoff spread over the top of the cheesecake, letting it drip down the sides for an elegant finish.
13. Sprinkle the reserved 100g of crushed Biscoff biscuits over the top.
14. Place the cheesecake back in the fridge for 15 minutes to set the topping.
15. Before serving, decorate each slice with a halved Biscoff biscuit. The cheesecake will stay fresh in the fridge for up to 3 days. Smacznego!
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Recipe in grams and delivered without a life story? This is amazing.
It looks delicious! 😋
Thank you for the recipe🙏, I’m certainly going to try it out!
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Looks so yum
Struth 🤤🤤🤤
A couple of questions, I’ve never made cheesecake and have limited baking skills. Do you cook in the pan you make the crust in? Do you remove the cheesecake from the pan to cool on the wire rack?
Will definitely try
I need to try this recipe. Thanks for sharing!
Yummy