Biscoff Cheesecake
This Biscoff cheesecake is everything dreamy desserts are made of. 🍪✨ Silky, rich, and packed with that warm, caramelised cookie butter flavour you can't get enough of.
Ingredients
- Important: Make sure all your ingredients are at room temperature before starting. This is the #1 secret to a smooth, lump-free cheesecake!
For the Crust
- 250 g biscuits crushed — Lotus Biscoff biscuits are the dream choice here, but digestives or graham crackers also work
- 70 g unsalted butter melted
For the Cheesecake Filling
- 600 g full-fat cream cheese must be full-fat for that perfect creamy texture, low-fat will make it watery
- 100 g sugar
- 200 g full-fat sour cream
- 100 g white chocolate melted and cooled
- 200 g Biscoff spread Use Lotus Biscoff for the most authentic flavour
- 3 large eggs
- 15 g cornstarch cornflour
- ¼ tsp salt
- 1 tsp vanilla extract
- 5 tbsp condensed milk
For the Topping
- 200 g Biscoff spread melted until pourable — for that glossy, dreamy finish
- Crushed Biscoff biscuits
Instructions
Make the Crust
- Preheat your oven to 180°C (350°F). Grease a 9-inch round springform pan with butter, then flip the base of the pan upside down — this little trick makes releasing the cheesecake so much easier later! Line the bottom with baking paper.
- Finely crush the biscuits in a food processor (or place them in a sealed bag and crush with a rolling pin). Transfer to a bowl and add the melted butter, mixing until evenly moistened — it should look like wet sand.
- Transfer the mixture into the prepared pan. Spread it into an even layer and press it down firmly using the base of a cup — this gives you a perfectly even, compact crust. Bake for 10 minutes, then remove from the oven and let cool completely.
Make the Cheesecake Filling
- Add the room-temperature cream cheese to a large mixing bowl and beat for 3 minutes until completely smooth and creamy. This step is essential — don't rush it!
- Add the sugar and beat for another 2 minutes until fully combined and fluffy.
- Add the sour cream and mix until fully combined and smooth.
- Pour in the cooled melted white chocolate (make sure it's not hot, or it'll cook the eggs later). Add the Biscoff spread, condensed milk, salt, vanilla extract, and cornstarch. Mix until smooth and beautifully combined.
- Add the eggs one at a time, mixing just until incorporated after each addition. Don't overmix — too much air = cracked cheesecake!
Assemble & Bake
- Wrap the outside of the springform pan with 3 or more layers of aluminum foil, sealing it tightly. This prevents water from seeping into your cheesecake during the water bath.
- Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles, then smooth the top with a spatula.
- Place the wrapped springform pan into a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Bake at 160°C (320°F) for 1 hour. Do not open the oven during baking — it causes cracks and dips!
- After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour with the door closed. This gradual cooling is the secret to preventing cracks. ✨
Cool & Decorate
- Remove the cheesecake from the water bath and carefully peel off the foil. Allow it to cool completely at room temperature.
- Cover with plastic wrap and refrigerate overnight. Patience is everything here — overnight chilling gives the cheesecake its perfect silky texture.
- The next day, melt the Biscoff spread until pourable. Pour it evenly over the chilled cheesecake, then refrigerate for 15 minutes to set.
- Garnish with crushed Biscoff biscuits for that perfect crunchy finish. When slicing, clean the knife between each cut with hot water for beautifully neat slices. 🍪✨
- Video Tutorial