I had some Biscoff Spread (Cookie Butter) and Biscoff Biscuits leftover in the cupboard and I decided to use them up to make a baked cheesecake. For the Cheesecake filling, I used Biscoff Spread in the cheesecake filling which gives a nice subtle caramel flavour to the cheesecake and I also marbled some of the spread over the top of the cheesecake to create a nice marble-like effect.
Here are quick tips of how to make a crack-free baked cheesecake!
1. Make sure all of your cheesecake filling ingredients are at room temperature.
2. Tap the tin of the cheesecake before baking to remove any large air bubbles.
3. Bake in a water bath, this will help distribute the heat better and hopefully prevent cracking.
Biscoff Base:
250g Biscoff Biscuits
80g Butter
Biscoff Cheesecake Filling:
680g Full Fat Cream Cheese (Room Temperature)
300g Biscoff Spread
200g Caster Sugar
1 tsp Vanilla Extract
4 x Eggs
50g Biscoff Spread (Extra)
Decoration:
3 x Biscoff Biscuits
1. Blitz the Lotus Biscoff Biscuits in a food processor to form a fine crumb.
2. Next, add the Lotus Biscoff Biscuits into a large mixing bowl and then add the melted butter. Mix the ingredients so that all of the melted butter has been incorporated into the Lotus Biscoff Biscuits.
3. Line a 9-inch springform cake tin with parchment paper on the base of the tin, make sure to grease the sides of the cake tin with butter (this will make it easier to remove the Lotus Biscoff Cheesecake later). Then pour the Lotus Biscoff Biscuits crumbs into the cake tin. Press down the Biscoff Biscuit crumbs; make sure they are fully pressed down as this will help to make a stable base. You can use the base of a glass or the back of a spoon to make this easier. Chill the cake tin the fridge for 1/2 an hour to 1 hour.
4. Preheat the oven to 180C/350F/Gas Mark 4. To make the Lotus Biscoff cheesecake filling, place the cream cheese, Lotus Biscoff Spread (melted in the microwave), and caster into a large mixing bowl. Mix the ingredients with a wooden spoon or with an electric mixer, until they are all fully incorporated, do not over mix as this will create too much air in the mixture and will cause your cheesecake to crack when baked.
5. In a separate bowl add the eggs and vanilla extract and mix lightly.
6. Add the egg mixture to the Lotus Biscoff cheesecake mixture and mix until all of the egg mixture has been incorporated. Do not over mix, as again this will create too much air in the mixture and will cause your cheesecake to crack when baked in the oven. Tap the bowl to help remove any excess air bubbles.
7. Remove the cake tin from the fridge and wrap the cake tin with two layers of tin foil. Next place the cake tin in a large roasting tray. Pour the Lotus Biscoff cheesecake filling into the cake tin.
8. Melt the extra Lotus Biscoff Spread in the microwave. Then pour teaspoons of the Lotus Biscoff Spread on top of the cheesecake mixture. With a toothpick or a knife swirl, the Lotus Biscoff Spread to create a marble-like pattern.
9. The add boiling water into the roasting tray so it covers half of the cake tin. The boiling water and steam will help to bake the Lotus Biscoff cheesecake evenly.
10. Bake the Lotus Biscoff Biscuits cheesecake in the oven for 50-55 minutes. You can tell when the cheesecake is baked when there is a slight wobble in the middle. Leave the cheesecake to cool in the oven, with the oven door left slightly open for 2 hours.
11. Once the Lotus Biscoff Biscuits cheesecake has cooled, leave it to chill in the fridge for at least 2 hours.
12. Then transfer the Lotus Biscoff Biscuits onto a cake stand using a large cake lifter and decorate with Lotus Biscoff Biscuits.
Here are some other related recipes you might want to try out!
