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Lotus Cream Cheesecake

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Lotus Cream Cheesecake

Lotus Cream Cheesecake is a decadent dessert that combines a smooth, creamy texture with the rich, caramelized spiced flavor that Lotus Biscoff is famous for. It’s perfect for special occasions, family gatherings, or simply as an indulgent treat alongside a cup of coffee.

This recipe can be prepared either baked or no-bake. Below, you’ll find a reliable baked version with professional-quality results, plus a quick no-bake option.

Ingredients

For the Crust

  • 250 g Lotus Biscoff biscuits, finely crushed
  • 100 g unsalted butter, melted

For the Cheesecake Filling

  • 600 g cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup heavy whipping cream
  • 1 cup Lotus Biscoff spread
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (optional, for extra stability)

For the Topping

  • ½ cup Lotus Biscoff spread, slightly melted
  • Lotus Biscoff biscuits, for garnish

Instructions

1. Prepare the Crust

  1. Crush the Lotus biscuits into very fine crumbs.
  2. Add the melted butter and mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 20–22 cm (8–9 inch) springform pan.
  4. Refrigerate for 30 minutes to set.

2. Prepare the Filling

  1. Beat the cream cheese until smooth and free of lumps.
  2. Add the sugar and mix until fully combined.
  3. Add the Lotus spread and mix until creamy and smooth.
  4. Add the eggs one at a time, mixing gently after each addition.
  5. Add the vanilla extract, heavy cream, and cornstarch, then mix just until combined. Do not overmix.

3. Baking

  1. Preheat the oven to 160°C (320°F).
  2. Pour the cheesecake batter over the chilled crust.
  3. Bake for 50–60 minutes. The edges should be set while the center slightly jiggles.
  4. Turn off the oven and leave the door slightly open. Let the cheesecake cool gradually inside for 1 hour to prevent cracking.
  5. Refrigerate for at least 4 hours, preferably overnight.

4. Topping and Decoration

  • Gently warm the Lotus spread until pourable.
  • Spread it evenly over the chilled cheesecake.
  • Garnish with whole or crushed Lotus biscuits.

Tips for Best Results

  • Make sure all ingredients are at room temperature.
  • Avoid overmixing after adding the eggs to prevent cracks.
  • For an ultra-smooth texture, bake the cheesecake using a water bath (place the springform pan inside a larger pan filled with hot water).

No-Bake Version (Quick Option)

If you prefer a no-bake version:

  • Replace the eggs with 1 packet of gelatin dissolved in ¼ cup hot water.
  • Skip the baking step and refrigerate the cheesecake for at least 6 hours, or until fully set.

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