Salted Caramel Lotus Biscoff Cheesecake
A cocoa-kissed Biscoff base holds a dark chocolate cheesecake filling, finished with salted caramel and a glossy Biscoff swirl. It sets in the fridge, so the oven stays off, and the 20 cm tin cuts into 12 generous slices.
A cocoa-kissed Biscoff base holds a dark chocolate cheesecake filling, finished with salted caramel and a glossy Biscoff swirl. It sets in the fridge, so the oven stays off, and the 20 cm tin cuts into 12 generous slices.
Ingredients
11 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 43.8g
- Carbs
- 48.5g
- Protein
- 7.2g
Whole recipe (12 servings): 7344 kcal
- 250 g Lotus Biscoff biscuits, finely crushed
- 20 g unsweetened cocoa powder
- 100 g unsalted butter, melted
- 150 g dark chocolate (about 55–70% cocoa), chopped
- 300 ml double cream, cold
- 500 g full-fat cream cheese, at room temperature, excess liquid drained
- 100 g icing sugar
- 80 g thick salted caramel sauce
- 120 g Biscoff spread
- 60 g thick salted caramel sauce, for the topping
- 12 whole Lotus Biscoff biscuits, for decorating (optional)
Method
6 steps- Line the base and sides of a 20 cm springform tin with baking parchment. Mix the crushed Biscoff biscuits with the cocoa powder, then stir in the melted butter until the mixture looks like damp sand. Press firmly and evenly over the base and about 3 cm up the sides. Chill for 20 minutes while you make the filling.
- Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short microwave bursts, stirring until smooth. Set aside to cool for 5–10 minutes; it should be fluid but not hot.
- Whip the cold double cream to soft peaks. In a separate large bowl, beat the cream cheese and icing sugar until smooth. Beat in the 80 g salted caramel sauce, then the cooled melted chocolate, scraping the bowl down so the colour is even.
- Fold the whipped cream into the chocolate cheese mixture in two additions, using a spatula and stopping as soon as no streaks remain. Spoon into the chilled tin and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until firmly set.
- Warm the 60 g salted caramel sauce very briefly so it is spreadable but not hot, and spread it over the set cheesecake. Melt the Biscoff spread gently, then dot it over the caramel and swirl with a skewer or the tip of a knife. If using, press the whole Biscoff biscuits around the edge. Chill for a final 30 minutes before releasing the tin.
- Run a thin knife around the inside of the tin, release the springform, and peel away the parchment. Slice with a hot, dry knife, wiping between cuts, to give 12 portions.
Recipe notes
Helpful tips
- Press the base with the flat bottom of a glass for an even, compact crust.
- For cleaner slices, dip the knife in hot water and dry it before each cut.
- If the Biscoff spread is stiff, warm it in 10-second microwave bursts and stir until just pourable.
Equipment
- 20 cm springform tin
- Baking parchment
- Food processor or rolling pin and bag for crushing biscuits
- Heatproof bowl
- Saucepan
- Electric hand whisk or stand mixer
- Spatula
- Small microwave-safe bowl
- Skewer or thin knife
- Sharp slicing knife
Storage
Keep covered in the fridge for up to 3 days. The base softens over time, so it is best within the first 2 days. Freezing is not recommended because the caramel and Biscoff topping become sticky on thawing.
Additional tips
- Use full-fat cream cheese at room temperature and drain any liquid, or the filling may turn grainy. Melt the chocolate gently and let it cool before folding it into the cheese mixture. This recipe contains dairy, gluten, and soy; check labels if you have allergies, and note that cross-contamination cannot be ruled out.
Estimated nutrition
Per serving: 612 calories
Fat: 44 g · Carbs: 49 g · Protein: 7 g