Indulge in the irresistible combination of creamy cheesecake and the unique crunch of Lotus Biscoff cookies with this decadent dessert recipe. Perfect for special occasions or simply to satisfy your sweet tooth, this cheesecake is sure to impress with its rich flavors and smooth texture. Follow along to create a dessert that will delight your taste buds!
Ingredients:
For the Crust:
- 1 1/2 cups crushed Lotus Biscoff cookies (about 20 cookies)
- 1/4 cup unsalted butter (melted)
For the Cheesecake Filling:
- 24 oz (680g) cream cheese (at room temperature)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Lotus Biscoff cookie butter (optional, for extra flavor)
For the Topping:
- Lotus Biscoff cookies (for decoration)
- Whipped cream (optional, for serving)
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
2. Make the Crust:
- In a food processor, pulse the Lotus Biscoff cookies until finely crushed. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
- In a bowl, combine the crushed cookies with melted butter until well mixed and resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the sour cream and vanilla extract, and beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- If using Lotus Biscoff cookie butter, gently fold it into the cheesecake batter until evenly distributed.
4. Assemble and Bake:
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Smooth the top with a spatula to ensure an even surface.
5. Bake the Cheesecake:
- Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
6. Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight to set.
7. Decorate and Serve:
- Before serving, decorate the top of the cheesecake with whole or crushed Lotus Biscoff cookies.
- Optionally, serve slices of cheesecake with a dollop of whipped cream for extra indulgence.
Tips for Success:
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature to achieve a smooth and creamy cheesecake batter.
- Baking and Cooling: Baking the cheesecake gently and allowing it to cool gradually helps prevent cracking on the surface.
- Cookie Butter: Adding Lotus Biscoff cookie butter enhances the flavor profile with a rich, caramelized taste.
Enjoy the delightful combination of creamy cheesecake and the irresistible crunch of Lotus Biscoff cookies with this decadent dessert. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is guaranteed to impress with its rich flavor and smooth texture. Serve chilled and savor every delicious bite!
Share Your Creations!
If you try this Lotus Biscoff cookies cheesecake recipe, share your photos and tag us on social media. We’d love to see how your cheesecake turns out! Happy baking and indulging!
