Lotus Biscoff Cheesecake (Egg and Eggless Recipes)

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After the lock down Banana Bread frenzy, it’s time for another palate pleaser that’s taken over the world – The Lotus Biscoff Cheesecake!

This distinctly flavoured, creamy, caramelised spread now lends itself to everything under the sun. Much like Oreo and Nutella, there’s milkshakes, ice-creams, cakes and every other dessert you can imagine in the Lotus Biscoff flavour.

While some may argue that it is a hit of uber sweetness, there are ways to make it the perfect flavour addition to your dessert. If it’s loved equally around the world, there must be something unique about it, right? Well, whichever side you are on or whether you have tasted this or not, our Lotus Biscoff Cheesecake is going to hit the right spots your palate, heart and tummy 😉

Let’s Get Baking…

Lotus Biscoff Cheesecake

Recipe

Makes: 500 gms

Ingredients

FOR THE CRUST
Lotus Biscoff/Butter biscuits: 200 gms
Melted Butter: 100 gms + more to meet the consistency

FOR THE FILLING
Cream Cheese: 360 gms (use good quality cream cheese, not cheese spread!)
Caster Sugar: 125 gms
Lotus Biscoff Spread: 1 1/2 tbsp
Eggs: 3
Lemon Juice: 1 tsp
A pinch of Salt

Method for the Baked Version

Crush the biscuits with a rolling pin. Add melted butter and mix with the biscuits. Spread it in your baking tin and press it with the back of a flat cup . Make sure it is tightly packed. Keep aside.

Bring the cream cheese to room temperature. Whisk cream cheese and sugar until soft.

Melt the Biscoff spread for a few seconds so that it can be easily incorporated in the batter.

Add the eggs, lemon juice, salt and biscoff spread. Whisk it together but do not over whisk. Over whisking will result in the cake sinking in the middle.

Pour the batter onto the crust, evenly.

Pre-heat the oven at 190°C and bake for 25-30 mins.

Poke with a toothpick to check if the cheesecake is cooked all the way through in the middle too.

Cool till it comes to room temperature. Top it up with the desired amount of melted Biscoff spread and refrigerate for an hour.

Garnish with Biscoff biscuit crumbs or a drizzle of dark chocolate!

Ingredients for an Eggless Version – No Bake Cheesecake

Use the same ingredients for the crust

FOR THE FILLING
Cream Cheese: 360 gms (use good quality cream cheese, not cheese spread!)
Whipping Cream: 120 ml
Sour Cream: 30 gms
Caster Sugar: 100 gms
Confectioner’s Sugar: 30 gms
Lotus Biscoff Spread: 1 1/2 tbsp
Lemon Juice: 1 tsp

Method for Eggless Cheesecake

Crush the biscuits with a rolling pin. Add melted butter and mix with the biscuits. Spread it in your baking tin and press it with the back of a flat cup . Make sure it is tightly packed. Refrigerate for 20 mins.

An eggless Cheesecake is actually a no-bake cheesecake. It may sound like it’s not authentic, but that’s hardly true. You can enjoy the very same taste with this simple recipe.

Using an electric or hand whisk, whisk the heavy whipping cream until it forms soft peaks. Keep this aside.

Melt the Biscoff spread for a few seconds so that it can be easily incorporated in the batter. Bring the cream cheese to room temperature.

Whisk cream cheese, caster sugar and confectioner’s sugar until soft. Add sour cream, lemon juice and Biscoff spread. Mix well until combined.

With a gentle hand fold in the whipped cream with a spatula in parts with the cream cheese mix. If you mix it too fast or too much, it will deflate, and the filling will not hold shape. 

Pour it onto the crust and refrigerate overnight. Top it up with the desired amount of melted Biscoff spread.

Garnish with Biscoff biscuit crumbs or a drizzle of dark chocolate!

If you try out this recipe, please write to us in the comments or share your pictures with us!

Lotus Biscoff Baked Mini Cheesecakes

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