Description
A luxuriously creamy cheesecake baked on a Biscoff cookie crust, topped with silky salted caramel sauce, whipped cream swirls, and Biscoff biscuits for garnish.
Ingredients
Scale
- 250 g (about 2 cups) Lotus Biscoff biscuits, crushed
- 100 g (7 tbsp) unsalted butter, melted
- 900 g (32 oz) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 tbsp all-purpose flour
- 4 large eggs, room temperature
- 250 ml (1 cup) sour cream
- 1 tsp vanilla extract
- 2 tbsp Biscoff spread (optional, for flavor boost)
- 200 g (¾ cup) salted caramel sauce
- Whipped cream (for piping)
- Biscoff biscuits (whole or halves, for decoration)
Instructions
- Preheat oven to 325°F (160°C). Line and grease a 9-inch springform pan.
- Mix crushed Biscoff biscuits with melted butter until sandy. Press firmly into the base of the pan. Bake for 10 minutes. Cool.
- Beat cream cheese until smooth. Add sugar and flour; mix well. Add eggs one by one, mixing on low speed (do not overbeat). Mix in sour cream, vanilla, and optional Biscoff spread.
- Pour filling over cooled crust. Smooth the top. Place the pan in a larger roasting tray, fill with hot water halfway up (water bath). Bake for 60–70 minutes until edges are set and center is slightly wobbly.
- Turn off oven, crack the door, and let cool for 1 hour inside. Refrigerate for at least 4 hours or overnight.
- Pour salted caramel sauce over chilled cheesecake, letting it drip over the edges. Pipe whipped cream swirls around the edge. Garnish with Biscoff biscuits.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use the optional Biscoff spread in the filling.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg