Step-by-step instructions
Prepare the Crust: Start by crushing the Biscoff cookies into fine crumbs. Combine them with the melted butter, mixing until crumbly. Firmly press this mixture into the bottom of a springform pan and place it in the refrigerator to chill.
Make the Filling: In a large mixing bowl, whisk together the room temperature cream cheese, Mascarpone cheese, sugar, and vanilla until smooth and creamy. Gradually add the heavy cream and cornstarch, mixing well. Incorporate the eggs, one at a time, ensuring everything is fully combined. Pour this luscious filling over the chilled crust.
Bake: Create a water bath by placing the springform pan in a larger dish filled with hot water. Bake in a preheated oven at 160°C (320°F) for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Allow it to cool slightly, then refrigerate for at least four hours or overnight for the best flavor.
Add the Topping: After chilling, melt the Lotus Biscoff spread and pour it over your cheesecake. Garnish with crushed Biscoff cookies for that extra wow factor, then refrigerate for an additional 30 minutes before serving.
Tip for Serving: For clean slices, dip your knife in hot water before cutting.
Best ways to enjoy it
This Lotus Biscoff Cheesecake shines even brighter with a little creativity in its presentation. Serve it with a dollop of whipped cream on the side, or add fresh berries for a refreshing contrast. A cup of coffee or a glass of dessert wine pairs beautifully, enhancing the caramel notes of the Biscoff. You can also try drizzling some chocolate or caramel sauce for added decadence.
Storage and reheating tips
To keep your leftover cheesecake fresh, store it in the refrigerator in an airtight container. It should stay delicious for up to five days. If you’re lucky enough to have more than one slice left, this cheesecake can also be frozen! Wrap it tightly in plastic wrap before placing it in a suitable container, and it can be kept frozen for up to two months. Remember to thaw it in the refrigerator before enjoying it again!
Helpful cooking tips
Here are a few insider tips to ensure your Lotus Biscoff Cheesecake becomes a masterpiece every time:
- Allow your cream cheese and Mascarpone to be at room temperature, which helps create that velvety smooth consistency.
- Don’t rush the cooling process! Chilling the cheesecake for long enough helps develop its flavor and makes it easier to slice.
- For an extra luxurious touch, decorate your cheesecake with a few whole Biscoff cookies and perhaps some chocolate shavings.
Creative twists
While this Lotus Biscoff Cheesecake is amazing as is, you can experiment with some delightful variations. Consider adding a layer of caramel or chocolate ganache for a richer flavor. You can also swap the Biscoff spread for other nut butters for a different taste experience, or use crushed Oreos for the crust for a twist. If you’re looking for a dairy-free version, try using cashew cream and coconut cream instead of the cheeses and whipping cream.
Common questions
How long does it take to prepare this cheesecake?
The total time for preparation and chilling can span over several hours, but actual active preparation time is about 30-45 minutes. Just remember to allow at least four hours to chill before serving.
Can I substitute any ingredients?
Absolutely! You can use gluten-free cookies for the crust, or low-fat cream cheese for a lighter option. The versatility of this cheesecake allows for several ingredient swaps without losing its charm.
How should leftovers be stored?
Store any leftover cheesecake in an airtight container in the fridge for up to five days. If freezing, wrap it tightly in plastic wrap and keep it in the freezer for up to two months. Just be sure to let it thaw in the fridge before serving!
