Lotus Biscoff Basque cheesecake

A festive Basque cheesecake made with Lotus Biscoff spread and biscuits. Just like every great Basque cheesecake, it is intensely creamy with a beautifully burnt top, but this version also brings sweet spiced flavours and subtle caramel notes. I know many of you are fans of Biscoff biscuits and have been asking for a spiced Basque cheesecake — this one delivers exactly that. Delicious, indulgent and with a wonderful twist!

Ingredients for the Lotus Biscoff Basque cheesecake:

• 900 g Philadelphia-style cream cheese
• 200 g caster sugar
• 300 g Lotus Biscoff spread
• 6 large eggs
• 500 ml double cream
• 1 tbsp plain flour
• 2½ tbsp mixed spice
• a large pinch of salt

All ingredients should be at room temperature.

Prepare a 25 cm springform tin (or a deep 23 cm tin) by greasing it with butter and lining it with baking parchment. The parchment should extend at least 5 cm above the rim of the tin.

Place the cream cheese and sugar into the bowl of a mixer. Add the Lotus Biscoff spread and beat until smooth and fully combined, ensuring the sugar has dissolved. Add the eggs and salt and mix until smooth. Pour in the double cream and mix until incorporated. Sift the flour directly into the cheesecake mixture, add the mixed spice and mix briefly until smooth. Pour the batter into the prepared tin.

Bake at 200°C for approximately 55–60 minutes.* Once baked, remove from the oven and allow to cool completely. The surface should be deeply browned, and the centre should still wobble noticeably when the tin is gently shaken. The cheesecake will rise dramatically during baking and then settle as it cools, creating the characteristic raised edges. Chill in the refrigerator for at least 8 hours before slicing and serving. This resting time is essential for achieving the perfect texture.

The cheesecake can be kept at room temperature for short periods, but for longer storage or during warm weather it should be refrigerated.

For decoration:

• 150 g Lotus Biscoff spread
• a few crushed Lotus Biscoff biscuits
• 2 whole Lotus Biscoff biscuits

Warm the biscuit spread gently in a saucepan or microwave until pourable. Stir well and leave to cool slightly. Spread over the chilled cheesecake. Decorate with the crushed biscuits and finish with the whole biscuits. Return to the fridge until ready to serve.

* Some recipes suggest baking Basque cheesecake for only about 40 minutes, removing it from the oven while the centre is still very wobbly. The shorter the baking time, the creamier the cheesecake will be. Traditionally, the very centre is almost custard-like, making neat slices difficult. Be careful not to underbake it too much, however, as the cheesecake should not remain liquid after chilling. A shorter baking time will also result in less browning on top. If needed, place the cheesecake under a hot grill for 30–60 seconds, watching carefully, or switch to fan mode for the final few minutes of baking. Personally, I could bake this cheesecake slightly less, but this timing gives the texture we enjoy most.

Enjoy!