Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This Lotus Biscoff Cheesecake recipe delivers a creamy, dreamy filling perfectly complemented by the irresistible crunch of Lotus Biscoff biscuits. It's the perfect homemade treat for any occasion, impressing your guests without hours spent in the kitchen. This recipe is a fantastic addition to your collection of easy recipes and delicious dishes, perfect for those busy weeknights when you still want a healthy and satisfying meal.
Ingredients:
For the Biscoff Crust:
- 200g Lotus Biscoff biscuits
- 80g unsalted butter, melted
For the Cheesecake Filling:
- 500g cream cheese, softened
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g Lotus Biscoff biscuit spread
- 200ml double cream
For the Topping (optional):
- 10-12 Lotus Biscoff biscuits, roughly crushed
- Extra Lotus Biscoff biscuit spread
Instructions:
Make the Crust:
- Finely crush the Lotus Biscoff biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Aim for a mixture of fine crumbs and some larger pieces for added texture.
- Add the melted butter to the crushed biscuits and mix thoroughly until well combined. The mixture should resemble wet sand.
- Press the mixture firmly into the base of a 23cm springform tin. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Refrigerate the crust while you prepare the filling.
Prepare the Filling:
- Preheat your oven to 160°C (140°C fan/325°F/Gas Mark 3).
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step quick and easy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix until just combined; don't overmix.
- Stir in the vanilla extract and Lotus Biscoff spread until evenly distributed.
- In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, as this can lead to a dense cheesecake.
Bake the Cheesecake:
- Pour the cheesecake filling over the chilled crust.
- Place the springform tin in a larger roasting tin. Pour enough boiling water into the larger tin to come halfway up the sides of the springform tin (this creates a water bath, which prevents cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.
Decorate and Serve:
- Once chilled, carefully remove the cheesecake from the springform tin.
- Sprinkle the crushed Lotus Biscoff biscuits over the top and drizzle with extra Lotus Biscoff spread for an extra touch of deliciousness.
- Slice and serve chilled.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese and double cream.
- If you don't have Lotus Biscoff spread, you can substitute with a similar caramel-flavored spread.
- Add a layer of fresh berries or chocolate shavings for extra visual appeal and flavor.
- For a vegan version, try using vegan cream cheese and a vegan alternative to double cream. You may need to adjust the baking time slightly.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion size. Use a nutrition calculator for a more precise analysis based on your ingredients.
This Lotus Biscoff Cheesecake is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or simply a delicious treat for yourself. It’s one of the best recipes for satisfying your sweet cravings without sacrificing flavor or ease of preparation. Enjoy!