This delicious Biscoff Cheesecake recipe features a buttery Biscoff cookie crust, and a creamy Biscoff cheesecake filling. It’s topped with melted Biscoff cookie butter, and Biscoff cookie crumbs, which makes for a stunning and tasty dessert.
How to make Biscoff Cheesecake
The ingredients required to make this Biscoff cheesecake recipe are: lotus Biscoff biscuits, butter, cream cheese, brown sugar, granulated sugar, sour cream, Biscoff cookie butter, vanilla extract, salt, and eggs.
To make this Biscoff lotus cheesecake, you will need a food processor (or a rolling pin to crush the cookies), an electric mixer, a springform pan, and a large roasting pan.
Biscoff Cookie Crust Instructions
Let’s begin with the Biscoff cookie crust. Crush the Biscoff cookies into crumbs. To do this, you can use a food processor. Alternatively, you can place the cookies in a ziplog bag and use a rolling pin to crush the cookies.
Mix with melted butter, and press the crumbs onto the bottom of your springform pan.
Bake in the oven for about 10 minutes – your crust should come out slightly golden. While the crust is baking and cooling, it’s time to prepare the cheesecake filling.
Biscoff Cookie Butter Cheesecake Instructions
To make the Biscoff Cheesecake batter, start by beating the full-fat cream cheese with an electric mixer. If using a stand mixer, use the paddle attachment. I just used a hand mixer.
Add the brown sugar and granulated sugar to the bowl and beat.
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