Eggless Baked Biscoff Cheesecake

Biscoff Cheesecake - Ultra smooth and silky, almost mousse like; this unusually luxurious dessert combination of Lotus Biscoff and Cheesecake is going to leave you addicted. Eggless and full of cookie butter flavor, I bet you won't stop at one slice.

I absolutely love making trending recipes. Chocolate Pop It is my current obsession.

Even though Biscoff has been trending for a long time now, somehow I never got a chance to try as it was not available locally in stores.

And finally I gave in and ordered the Lotus Biscoff Spread and the biscuits online.

What is Biscoff Cheesecake anyway?

It is basically a cookie butter cheesecake. Made using Biscoff Spread which is essentially a smooth creamy spread that has Biscoff Biscuits (as branded by Lotus), alongwith the addition of sugar, vegetable oil and other all natural ingredients. And Biscoff Biscuits in turn is a ginger spiced biscuit commonly known as Speculoos cookies. So Biscoff Cheesecake is essentially a smooth and creamy cheesecake, with a deep brown sugar, butter and spice flavor to it.

Why try this Recipe?

1. It has a very unusual flavour profile which is definitely worth a try. It feels like warm hugs with the subtle note of spices, creamy smooth mouth-feel and so aromatic reminding us of Fall in every bite.
2. An eggless recipe, so everyone can enjoy it. I promise you won't miss the eggs!!
3. The more the cheesecake sits, the more flavourful it becomes. Kind of pure Magic. So definitely can be made ahead of time.
4. Biscoff spread can be swapped with any other flavouring of choice. So one recipe and so many variations to make.

Ingredients for Lotus Cheesecake.

As I am referring to Lotus Spread a lot in the post, I would like to clear it out that it is NOT a SPONSORED POST.

It is commonly known as that in the market so I am using the term, please feel free to use any other brands making cookie butter spread if that is what you prefer.

1. Biscoff Biscuits: It is basically a speculoos biscuits. So you can use that or any ginger based biscuit base for this recipe. I am using Lotus Biscoff Biscuits.
2. Biscoff Spread: As mentioned any cookie butter spread can be used instead.
3. Lemon Juice: Brings about a tartness in the recipe. You can skip it if not handy.

Step by Step Tutorial

Step 1 - Prepare the Cake Pan.

I am using a 7 inch springform pan here.

Line the base of the pan with parchment paper in a way that the paper is hanging out of the pan.

This trick makes it super easy to unmould the cheesecake once baked.

Step 2 - Prepare the Crust

To the crushed biscuits add sugar and melted butter (image 1).

Combine till it holds its shape when pressed between your palms.

Then transfer it to the prepared pan.

Press gently till it covers the entire cake pan and gets a smooth top. You can use the back of your measuring cup to smoothen the top (image 2).

Then bake in a preheated oven of 160°C for 10 mins. Keep in the refrigerator till you make the cheesecake batter.

Step 3 - Cheesecake Layer

Beat together the cream cheese and sugar until creamy (image 3).

Add the biscoff spread and beat well till combined (image 4).

In goes the cream, condensed milk, yogurt, custard powder and lemon juice. Beat till everything is smooth and creamy.

Layer it on top of the biscuit layer (image 5 and 6).

Take 2 square shaped aluminium foil. Place the springform pan on top of it.

Cover the base and sides of the pan with the aluminium foil (image 7).

Step 3 - Baking the Cheesecake

Preheat the oven to 160°C.

Fill a baking tray with boiling hot water to about to one two inches (image 8).

Place the springform pan in it (image 9).

Bake the cheesecake for 40 to 45 mins. Or until the edges are set but the centre is still jiggly. Don't worry it will set while cooling.

When you bake a cheesecake in low temperature for long along with the combination of steam generated, you can be assured to get a crack-free and moist cheesecake as opposed to a dry texture.

Once done, switch off the oven place a tea towel on your oven door and let the cheesecake sit for another 10 mins (image 10).

This would ensure the cheesecake does not get a sudden temperature shock which can make it to deflate.

How to Bake Biscoff Cheesecake in the Instant Pot?

Prepare a sling using aluminium foil and place the pan with the cheesecake batter on top of it.

This Pumpkin Cheesecake recipe post has all the details of making the sling.

Add 1 cup Hot Water to the base of your instant pot. Place your trivet.

Slowly release the spring form pan over the trivet with the help of the sling

Cover the Instant pot with lid. Vent to sealing.

Set the Instant Pot Manual High for 40 minutes.

Once Done, Let the pressure release naturally.

Take it on your counter-top and let sit for 20 mins and then chill in the fridge overnight.

Step 4 - Cooling the cheesecake

Whether baked or no bake, either way cheesecake is a dessert that needs refrigeration.

After 10 mins, take the cheesecake out of the oven, run a knife around the edges to release the cheesecake from the sides (image 11).

This would also ensure that the cheesecake won't deflate whilst cooling.

Let is sit on your counter top for 20 mins or so and then wrap an aluminium foil on top (image 12) and chill in the refrigerator for 4 hours but preferably overnight.

Step 5 - Biscoff Cheesecake Decoration.

Once chilled, unmould the cheesecake from the pan and place it on a cake board or desired board.

A classic Biscoff Cheesecake would have a biscoff spread layer on top.

To make that, simply microwave the spread for few seconds to get it in to pouring consistency.

Then pour the spread on top of the cheesecake layer and allow it to drip.

Decorate it as per choice.

I have made a chocolate tacos and then using homemade whipped cream for some designs on top.

Storage Instructions:

Always Store the cheesecake in the refrigerator. It will stay good for 5 days.

Either use a cake box or simply slice the cheesecake and keep the slices in an air tight container and then refrigerate.

Can you freeze Biscoff Cheesecake?

Absolutely. Freeze this cheesecake for up to 3 months!

After it is baked and cooled, un-mould it, place it on a cake board and then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).

Once frozen wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day.

Just make sure to add the cookie butter drizzle and the cream toppings when you are ready to serve the cheesecake.

Baker's Tips:

1. Room Temperature Ingredients; especially the cream cheese needs to nice and soft for it to be mixed well with the sugar. Having other ingredients at room temperature also helps to get an even mixing.
2. Baking your crust for 10 mins helps it to set well. So when you add the cheesecake batter on top, the crust won't come off which can sometimes cause your cheesecake to have a gritty texture at times.
3. It is essential to beat the cream cheese and sugar well before adding the rest of the ingredients. This helps to prevent formation of any lumps.
4. Do not over-beat the ingredients, you do not want the cream to over-whip and curdle.
5. Cook the cheesecake in a low temperature, nice and slow, alongwith the steam from hot water, to ensure that the cheesecake cooks evenly without curdling.
6. Do not give a temperature shock to the cheesecake by removing it from the oven once your timer goes off. Let it cool in the oven with your oven door slightly ajar and then take it out to cool completely.
7. Whether you are making a baked biscoff cheesecake or a no bake biscoff cheesecake it is important to refrigerate them for a minimum of 4 hours, preferably overnight.

Recipe FAQ's

Related Recipes:

1. Instant Pot Mint Cheesecake
2. Instant Pot Cinnamon Roll Cheesecake
3. No Bake Pineapple Cheesecake
4. No Bake Cheesecake without condensed milk

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