Lotus Biscoff Cookie Butter Cheesecake Recipe

On Jan 11, 2025 8 0

The excellence of this cheesecake lies in its careful balance of textures and flavors. The iconic caramelized spice of Lotus Biscoff cookies transforms into both crust and filling, creating a harmonious dessert that honors its Belgian origins while embracing modern cheesecake craftsmanship.

Essential Equipment

A successful cheesecake requires proper tools. Your springform pan will be your most crucial piece of equipment – a 23cm (9-inch) pan provides the ideal size for proper baking and serving portions. Beyond this, you’ll need a stand mixer or hand mixer for achieving the perfectly smooth filling, and a food processor for creating uniform cookie crumbs. Additional tools like a rubber spatula, offset spatula, and parchment paper will ensure smooth preparation and presentation.

Ingredients

For the Cookie Base:

300g Lotus Biscoff cookies (approximately 37-38 cookies)
100g unsalted butter, melted
1/4 tsp fine sea salt
1/2 tsp ground cinnamon (optional, for enhanced spice profile)

For the Cheesecake Filling:

900g cream cheese, at room temperature
200g granulated sugar
4 large eggs, at room temperature
250g Lotus Biscoff spread
2 tsp pure alcohol free vanilla extract
240ml heavy cream
1/4 tsp fine sea salt
2 tbsp cornstarch

For the Swirl Topping:

100g Lotus Biscoff spread, melted
2 tbsp heavy cream (for thinning if needed)

For Decoration:

8-10 whole Lotus Biscoff cookies
Additional crushed cookies for garnish

The Art of Preparation

Success in cheesecake making begins long before the actual baking. The day before you plan to bake, remove your cream cheese, eggs, and heavy cream from the refrigerator. These ingredients need to reach room temperature (18-22°C) to ensure a perfectly smooth filling. This seemingly simple step is crucial – cold ingredients are the leading cause of lumpy, uneven cheesecake texture.

Creating the perfect base requires attention to detail. Begin by processing your Lotus Biscoff cookies into fine, uniform crumbs. The texture should be consistent throughout – any larger pieces will affect the base’s stability. Combine these crumbs with melted butter and salt until the mixture resembles wet sand. When pressed into your prepared springform pan, this mixture should hold its shape firmly.

The filling preparation demands patience and precision. Beat your room-temperature cream cheese until it’s completely smooth, scraping down the bowl frequently to ensure no lumps remain. Gradually incorporate the sugar, allowing it to fully dissolve into the cream cheese. This creates the silky foundation for your filling.

The addition of eggs marks a critical moment in the preparation. Add them one at a time, mixing on low speed only until each is just incorporated. Overmixing at this stage can introduce too much air into the batter, leading to surface cracks during baking. The Lotus Biscoff spread should be slightly warmed if firm, then blended until the mixture achieves a uniform color with no streaks.

The Baking Process

Baking a cheesecake is an exercise in gentle cooking. Preheat your oven to 150°C (300°F) and prepare a water bath – this provides the humid, stable environment necessary for even baking. Pour your filling into the prepared base, tap the pan gently to release any trapped air bubbles, and smooth the surface with an offset spatula.

The signature swirl pattern requires swift, confident movement. Heat your Lotus Biscoff spread until it reaches a fluid consistency, then pipe or drizzle thin lines across the surface. Use a skewer to create feathered patterns, working quickly before the spread begins to set.

Baking time typically ranges from 60-70 minutes, but visual cues are more reliable than timing alone. The edges should be set while the center 6cm retains a slight wobble. An internal temperature of 65-68°C indicates perfect doneness. Once baked, cooling must be gradual – rapid temperature changes are another common cause of cracks.

Storage and Serving

Your cheesecake will continue to develop flavor and texture during its rest period. After the initial cooling in the turned-off oven and at room temperature, refrigerate for at least 6 hours, preferably overnight. This setting time allows the flavors to meld and the texture to reach its ideal consistency.

When ready to serve, remove the cheesecake from the refrigerator 30 minutes beforehand. This slight tempering makes the texture even more luscious. For clean, professional-looking slices, heat your knife in hot water and wipe it clean between each cut.

Cultural Heritage and Modern Innovation

The marriage of Belgian speculoos cookies with American cheesecake techniques represents a beautiful evolution in modern dessert making. Lotus Biscoff cookies, created in 1932 by Belgian baker Jan Boone Sr., were traditionally served with coffee. Their transformation into cookie butter in 2007 opened new culinary possibilities, leading to creative applications like this cheesecake.

Regional variations have emerged worldwide. Middle Eastern interpretations might include cardamom or rose water, while Asian fusion versions could incorporate matcha or black sesame. These adaptations demonstrate how a beloved traditional cookie has inspired global culinary creativity while maintaining its distinctive caramelized spice profile.

Nutritional Information

A slice of this cheesecake (based on 12 servings) contains approximately 580 calories, with 8g protein, 45g carbohydrates, and 42g fat. While certainly a indulgent dessert, it’s meant to be savored as a special treat, perhaps alongside a cup of coffee in true Belgian tradition.

This cheesecake represents more than just a dessert – it’s a celebration of culinary fusion, technical mastery, and a fresh interpretation of traditional flavors. Each slice offers a perfect balance of creamy filling, spiced cookie base, and that distinctive Lotus Biscoff flavor that has captured palates worldwide.