Biscoff Swirl Baked Cheesecake
Marriage of the creamy indulgence of traditional cheesecake with the uniquely spiced, caramelized notes of Lotus Biscoff cookies, that’s what this is.
This cheesecake has a rich, velvety texture thanks to the cream cheese filling, while the Biscoff cookies and swirl add a crunch and depth of flavour.
The cheesecake’s signature element is its swirl in the muiddle, which is created by incorporating a mix of melted butter with brown sugar, Speculaas spice mix and a bit of flour. This not only enhances the flavour, but also gives the cheesecake an eye-catching appearance. Imagine each slice revealing patterns that promise a harmonious blend of creamy and spiced sweetness in every bite.
Topped with a final drizzle of the Biscoff mix, this cheesecake is both a visual and culinary delight. It's perfect for those moments when you want to impress guests or simply treat yourself to something special. Each forkful offers a balance of textures and flavours that is sure to satisfy any dessert lover’s cravings.
Ground the Lotus Biscoff biscuits and combine with Speculaas spice and melted butter. Then press into a lined baking mould and along the sides.
Bake in a preheated oven at 160°C/320°F for 10 minutes.
Melt the butter, then mix it with flour, Speculaas spice and brown sugar, and set it aside.
With a mixer mix room temperature cream cheese for 2 minutes, then add sugar and mix for another 2 minutes. Add vanilla extract and eggs, one by one, mixing in between.
Pour half of the batter over the biscuit base, then spread half of the Biscoff swirl. Pour the rest of the batter and top with the rest of the Biscoff mix.
Bake in a preheated oven at 160°C/320°F for another 70 minutes. The middle will still be jiggly. Cool the cheesecake for an hour, then place it in the refrigerator to set for minimum 3 hours.
Biscoff Swirl Baked Cheesecake
Ingredients
Instructions
- Ground the Lotus Biscoff biscuits and combine with Speculaas spice and melted butter. Then press into a lined baking mould and along the sides.
- Bake in a preheated oven at 320°F for 10 minutes.
- Melt the butter, then mix it with flour, Speculaas spice and brown sugar, and set it aside.
- With a mixer mix room temperature cream cheese for 2 minutes, then add sugar and mix for another 2 minutes. Add vanilla extract and eggs, one by one, mixing in between.
- Pour half of the batter over the biscuit base, then spread half of the Biscoff swirl. Pour the rest of the batter and top with the rest of the Biscoff mix.
- Bake in a preheated oven at 320°F for another 70 minutes. The middle will still be jiggly. Cool the cheesecake for an hour, then place it in the refrigerator to set for minimum 3 hours.
