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If you’re a fan of the iconic Lotus Biscoff cookies, you’re in for a treat with this indulgent Biscoff Cookie Butter Cheesecake. Known for their distinct caramelized flavor and crunchy texture, Lotus Biscoff cookies have become a beloved brand worldwide. The same rich flavor is also available in the form of Biscoff cookie butter—a smooth, spreadable version made from the original cookies. This cheesecake combines the irresistible taste of Biscoff cookies with a creamy cheesecake filling and a luxurious Biscoff cookie butter topping, making it the perfect dessert for any occasion.
How to Make Biscoff Cookie Butter Cheesecake
Ingredients
To begin with, you’ll need to gather the following ingredients. This recipe will make one 9-inch cheesecake that serves about 10-12 people.
For the Biscoff Cookie Crust:
- 2 cups Biscoff cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Biscoff cookie butter, melted
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1/4 cup Biscoff cookie butter, melted
- 1/2 cup whipped cream
- Crushed Biscoff cookies for garnish
Instructions
Step 1: Prepare the Biscoff Cookie Crust
Start by preparing the base of your cheesecake—the Biscoff cookie crust. Preheat your oven to 325°F (163°C).
- In a medium bowl, combine 2 cups of finely crushed Biscoff cookies, 6 tablespoons of melted unsalted butter, and 1 tablespoon of granulated sugar. Mix well until the crumbs are moist and evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the back of a spoon or a measuring cup to press it down firmly.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
The key to a smooth, creamy filling is to ensure that your ingredients, particularly the cream cheese, are at room temperature.
- In a large mixing bowl, beat 24 oz of softened cream cheese on medium speed until smooth and creamy.
- Gradually add 1 cup of granulated sugar and continue mixing until fully incorporated.
- Mix in 1 teaspoon of vanilla extract.
- Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
- Pour in 1/2 cup of melted Biscoff cookie butter, followed by 1/2 cup of sour cream and 1/4 cup of heavy cream. Blend until smooth and well combined.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan in a large roasting pan and fill the pan with hot water halfway up the sides of the cheesecake pan. This water bath helps prevent the cheesecake from cracking.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for an hour. This gradual cooling process helps prevent cracks on the surface.
- After an hour, remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight.
Step 4: Add the Topping
Before serving, you’ll add the delicious Biscoff cookie butter topping.
- Melt 1/4 cup of Biscoff cookie butter in the microwave for about 15-20 seconds, until it’s smooth and pourable.
- Spread the melted Biscoff cookie butter over the chilled cheesecake, creating an even layer.
- Garnish with whipped cream and crushed Biscoff cookies for added flavor and texture.
Tips for Perfect Biscoff Cookie Butter Cheesecake
- Room temperature ingredients: Always ensure your cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This prevents lumps and ensures a smooth cheesecake batter.
- Avoid overmixing: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix on low speed and stop as soon as the ingredients are combined.
- Use a water bath: A water bath provides gentle, even heat, preventing the cheesecake from cracking. Wrapping the springform pan in foil also helps keep water out.
- Cooling process: Letting the cheesecake cool slowly in the oven minimizes the risk of surface cracks. Once cooled, chill the cheesecake thoroughly to help it set and enhance the flavor.
Variations
Here are a few ways to switch up your Biscoff Cookie Butter Cheesecake recipe:
- Nutella Swirl Cheesecake: Add dollops of Nutella to the cheesecake batter before baking. Use a knife to swirl the Nutella through the batter for a chocolate-hazelnut twist.
- Chocolate Biscoff Cheesecake: Replace 1/2 cup of the Biscoff cookie butter in the filling with 1/2 cup of melted dark chocolate for a rich chocolate variation.
- Biscoff Cheesecake Bars: Instead of making a full-sized cheesecake, press the crust and filling into a 9×13-inch pan and bake for about 35-40 minutes to create cheesecake bars. Perfect for serving a crowd.
- Biscoff Cheesecake with Caramel: Drizzle caramel sauce over the top of the cheesecake before serving for an extra layer of sweetness.
What to Serve with Biscoff Cookie Butter Cheesecake
Pairing your cheesecake with complementary sides will elevate the dessert experience. Here are some ideas:
Desserts:
- Vanilla Ice Cream: The cold, creamy texture of vanilla ice cream is a perfect contrast to the rich and dense cheesecake.
- Fresh Berries: The tartness of raspberries or strawberries balances the sweetness of the cheesecake, adding a refreshing bite.
Drinks:
- Coffee: The deep, roasted flavors of a cup of coffee contrast beautifully with the caramelized spice notes of Biscoff.
- Latte or Cappuccino: For a creamy pairing, serve your cheesecake with a frothy latte or cappuccino.
- Dessert Wine: A sweet wine like Moscato or a late-harvest Riesling complements the sweetness of the cheesecake.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! Biscoff Cookie Butter Cheesecake can be made a day or two in advance. It needs at least 4 hours to chill, so making it the day before serving is ideal.
2. How do I store leftover cheesecake?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To freeze, wrap it tightly in plastic wrap, then aluminum foil.
3. Why did my cheesecake crack?
Cracking can occur due to overbaking or rapid temperature changes. Using a water bath and allowing the cheesecake to cool gradually helps prevent this. Even if it cracks, don’t worry—the topping can easily hide any imperfections!
4. Can I use a different type of cookie for the crust?
While Biscoff cookies give this cheesecake its signature flavor, you can substitute graham crackers or digestive biscuits if needed. However, it will slightly alter the flavor.
Substitutes
If you’re missing an ingredient or want to adjust the recipe, here are some easy substitutes:
- Biscoff Cookies: Substitute graham crackers or digestive biscuits for the crust, but the signature caramelized flavor will be less prominent.
- Cream Cheese: Use mascarpone cheese for a slightly sweeter and creamier texture.
- Sour Cream: Substitute Greek yogurt or crème fraîche for a tangy twist.
- Biscoff Cookie Butter: Use peanut butter or Nutella as a replacement if you don’t have Biscoff spread.
Nutrition Information (Per Serving)
- Calories: 500
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 130mg
- Sodium: 300mg
- Carbohydrates: 40g
- Sugar: 30g
- Protein: 8g
Making Biscoff Cookie Butter Cheesecake at home is not only easy but also rewarding. With its creamy filling, spiced cookie crust, and indulgent toppings, this dessert will be a hit at any gathering. Now that you know how to make Biscoff Cookie Butter Cheesecake, you’re ready to bake this show-stopping dessert for your next special occasion.
Ingredients
To begin with, you’ll need to gather the following ingredients. This recipe will make one 9-inch cheesecake that serves about 10-12 people.
For the Biscoff Cookie Crust:
- 2 cups Biscoff cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Biscoff cookie butter, melted
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1/4 cup Biscoff cookie butter, melted
- 1/2 cup whipped cream
- Crushed Biscoff cookies for garnish
Instructions
Here is full instructions of how to make the Biscoff Cookie Butter Cheesecake Recipe
Step 1: Prepare the Biscoff Cookie Crust
Start by preparing the base of your cheesecake—the Biscoff cookie crust. Preheat your oven to 325°F (163°C).
- In a medium bowl, combine 2 cups of finely crushed Biscoff cookies, 6 tablespoons of melted unsalted butter, and 1 tablespoon of granulated sugar. Mix well until the crumbs are moist and evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the back of a spoon or a measuring cup to press it down firmly.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
The key to a smooth, creamy filling is to ensure that your ingredients, particularly the cream cheese, are at room temperature.
- In a large mixing bowl, beat 24 oz of softened cream cheese on medium speed until smooth and creamy.
- Gradually add 1 cup of granulated sugar and continue mixing until fully incorporated.
- Mix in 1 teaspoon of vanilla extract.
- Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
- Pour in 1/2 cup of melted Biscoff cookie butter, followed by 1/2 cup of sour cream and 1/4 cup of heavy cream. Blend until smooth and well combined.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan in a large roasting pan and fill the pan with hot water halfway up the sides of the cheesecake pan. This water bath helps prevent the cheesecake from cracking.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for an hour. This gradual cooling process helps prevent cracks on the surface.
- After an hour, remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight.
Step 4: Add the Topping
Before serving, you’ll add the delicious Biscoff cookie butter topping.
- Melt 1/4 cup of Biscoff cookie butter in the microwave for about 15-20 seconds, until it’s smooth and pourable.
- Spread the melted Biscoff cookie butter over the chilled cheesecake, creating an even layer.
- Garnish with whipped cream and crushed Biscoff cookies for added flavor and texture.
Notes
Tips for Perfect Biscoff Cookie Butter Cheesecake
- Room temperature ingredients: Always ensure your cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This prevents lumps and ensures a smooth cheesecake batter.
- Avoid overmixing: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix on low speed and stop as soon as the ingredients are combined.
- Use a water bath: A water bath provides gentle, even heat, preventing the cheesecake from cracking. Wrapping the springform pan in foil also helps keep water out.
- Cooling process: Letting the cheesecake cool slowly in the oven minimizes the risk of surface cracks. Once cooled, chill the cheesecake thoroughly to help it set and enhance the flavor.
