Lotus Biscoff can divide opinion.
People seem to love it or hate it. Or just not be fussed at all. I love it, my mum hates it. Peter couldn’t care either way.
Which can be tough because often when I make food, I like to share it with family to save on waste!
Theres only so much cheesecake one girl can eat! Really!
Anyway, I wanted to create a flavour to almost appease both sides. I wanted that delicious Biscoff biscuit base and although I wanted the cheesecake filling to have a flavouring of Biscoff, I didn’t want it to be so overpowering that it couldn’t be shared with those that find it a little rich.
I am happy with the outcome of this recipe because yes, we have that crunchy caramel biscuit base but with enough creaminess in the filling (with a slight aftertaste of the Lotus Biscoff) that it is should please everyone!
If you are sharing with fellow Biscoff lovers, then feel free to add some more flavouring but make sure to taste as you go!
And have some fun decorating at the end. I chose a simple drizzle on this one but I have added quantities for a whipping cream should you want something a little more indulgent.
- 300g Lotus Biscoff biscuits
- 110g unsalted butter
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- 200g Lotus Biscoff spread
- 150ml double cream
- 2tbsp icing sugar
- 60ml Lotus Biscoff spread
- Lotus Biscoff biscuits
- Large mixing bowl
- 20cm deep springform tin
- Parchment paper
- Piping set
- Take your 300g Lotus Biscoff or Speculoos biscuits and place in a zip lock bag before taking a rolling pin to smash them into a fine crumb.
I usually prefer to use this method as it reminds me of baking with family when I was younger!
Alternatively, if you prefer less fuss and often less mess, you can use a blender/food processor in short bursts to do this. But be careful as these are very soft and crumbly biscuits.
- Melt your 110g unsalted butter and before adding both broken biscuits and melted butter to a bowl and mixing together.
Hopefully, you will begin to smell that lovely warm caramelised flavour.
- I like to add some parchment paper to the bottom of my cake tin before locking the top on and this is just to make it easier (and cleaner) to remove the cheesecake once it has set.
Once you have added the parchment paper, pour your buttery biscuit mix into the centre of the tin and begin to spread it out evenly.
You want to use your hands, the back of a spoon or the bottom of a glass to gently do this.
- Place your biscuit base into the fridge to cool and set for approximately 1 hour.
- Next, add your 600g cream cheese and 100g icing sugar to a clean mixing bowl and begin to whisk.
At this point, you are looking for a smooth consistency with no lumps.
It should only be a gentle medium whisk at this stage.
- Next, add your 300ml double cream and around 200g Lotus Biscoff spread to the mix before whisking further.
Personally, I add around 200g for a smoother and more understated flavour, unless you would prefer it to be much richer then feel free to slowly add more.
It’s always easier to add than remove!
You are looking for a thicker consistency once the cream and spread have been added.
You want this mix to be more firm and create soft peaks when the whisk is removed.
- Add your cheesecake filling to your biscuit base and smooth with a spatula before placing in the fridge once again to cool and set.
If you can, leave this to chill overnight but I would advise leaving this for 6 hours at a minimum!
- Once set, feel free to decorate as you wish!
I chose to heat a heaped spoonful of the Lotus Biscoff spread and drizzled it over the top of my cheesecake but you may wish to pipe some whipped cream decorations or add more biscuits!
To make whipping cream, whisk 150ml double cream along with 2tbsp of icing sugar before piping on to the cheesecake.
Keep refrigerated and eat within 3-4 days for best taste.