Lotus Biscoff cheesecake

After the success of my no-bake Lotus Biscoff cheesecake, which completely won us over, it was only a matter of time before I created a baked version. This baked Lotus Biscoff cheesecake is rich, creamy and full of the irresistible caramelised, spiced flavour of everyone’s favourite Lotus Biscoff biscuits and cookie butter. Finished with a simple Biscoff cream and decorated with more biscuits, it’s an absolute must for any Biscoff fan.

Ingredients for the biscuit base:

• 240 g Lotus Biscoff biscuits
• 60 g unsalted butter, melted

Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy freezer bag using a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly over the base and halfway up the sides of the tin. Refrigerate while preparing the filling.

Wrap the outside of the tin twice with aluminium foil, as the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 750 g full-fat or semi-fat curd cheese, finely ground three times
• 4 large eggs
• 180 g caster sugar
• 200 g sour cream
• 200 g Lotus Biscoff spread
• 1 tablespoon plain flour
• 1 teaspoon vanilla extract

All the ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a mixer. Mix only until smooth and combined, or stir together with a whisk. Avoid overmixing, as incorporating too much air will cause the cheesecake to rise excessively and then sink during cooling. A properly mixed cheesecake should bake with a smooth, level top. Pour the filling onto the prepared biscuit base and smooth the surface.

Bake at 160°C in a water bath* for 55–60 minutes, or until the entire surface is set and no longer wobbly when gently touched. If necessary, bake for a few minutes longer. Remove from the oven and leave to cool completely. Refrigerate for several hours, or preferably overnight.

Ingredients for the Lotus Biscoff topping:

• 150 g full-fat cream cheese (such as Philadelphia)
• 100 g Lotus Biscoff spread
• Lotus Biscoff biscuits, for decorating (sandwich biscuits work particularly well)

Beat the cream cheese and Biscoff spread together until smooth. Transfer to a piping bag fitted with a decorative nozzle and pipe rosettes over the chilled cheesecake. Decorate with Lotus Biscoff biscuits.

Baking in a water bath*:

To bake the cheesecake in a water bath, place the wrapped springform tin inside a larger roasting tin or ovenproof dish. Pour in enough boiling water to reach halfway up the sides of the cheesecake tin. The steam created during baking ensures even cooking, helps prevent cracks and gives the cheesecake its wonderfully creamy texture.

Store the cheesecake in the refrigerator.

Enjoy!