Lotus Biscoff Baked Cheesecake

Ingredients

• 160 g Lotus Biscoff cookies
• 40 g unsalted butter, melted

• 600 g full-fat cream cheese (spreadable type, at room temperature)
• 130 g caster sugar
• 1 tsp vanilla paste (or vanilla extract)
• 200 g Lotus Biscoff spread
• 4 large eggs (room temperature)
• 200 g heavy cream (36% fat)
• 130 g whipping cream (30% fat)
• 1 tbsp all-purpose flour
• A pinch of salt

• 80 g Lotus Biscoff spread (for melting and drizzling)
• 2-3 Lotus Biscoff cookies, crushed (for decoration)

Instructions

1. 1. Prepare the Pan and Crust Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Grease the sides lightly with butter and line them with parchment, letting it extend about 3 cm above the rim to allow for rising. In a food processor, crush the Lotus Biscoff cookies into fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of the prepared pan. Place the pan in the freezer for 15 minutes to firm up the crust .
2. 2. Pre-Bake the Crust Preheat your air fryer to 160°C (320°F). Remove the pan from the freezer and bake the crust for 8 minutes. This step helps set the base and prevents it from becoming soggy. Once done, remove the pan from the air fryer and set it aside to cool completely while you prepare the filling .
3. 3. Make the Cheesecake Batter In a large mixing bowl or the bowl of a stand mixer, combine the room-temperature cream cheese, caster sugar, vanilla paste, and 200 g of Lotus Biscoff spread. Beat on medium speed for about 5 minutes until the mixture is completely smooth and the sugar has dissolved. Add the eggs one at a time, mixing well after each addition. Add the pinch of salt. Mix for another 2 minutes until fully incorporated .
4. 4. Incorporate the Creams Reduce the mixer speed to low. Pour in the heavy cream, whipping cream, and the tablespoon of flour. Mix just until the batter is combined and smooth. Be careful not to overmix at this stage, as incorporating too much air can cause the cheesecake to crack during baking .
5. 5. Bake the Cheesecake Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release any large air bubbles. Place the pan into the air fryer basket. Set the temperature to 180°C (356°F) and bake for 30 minutes. The cheesecake is ready when the edges are set and slightly puffed, but the center still has a noticeable wobble when you gently shake the pan .
6. 6. Cool and Chill Turn off the air fryer. To prevent the sudden temperature change from cracking the surface, leave the cheesecake inside the closed air fryer for about 30 minutes to cool gradually . Then, remove the pan and let it cool completely at room temperature. Once cool, cover the pan and refrigerate for at least 8 hours, or preferably overnight. This long chill is crucial for the cheesecake to firm up and develop its creamy texture.
7. 7. Add the Topping Before serving, melt the remaining 80 g of Lotus Biscoff spread. You can do this in short 10-second bursts in the microwave or by placing the bowl over a pot of hot water. Stir until smooth and fluid. Pour the melted spread over the chilled cheesecake and spread it evenly with a spatula. Immediately sprinkle the crushed Lotus Biscoff cookies over the top for decoration. Release the springform pan and slide the cheesecake onto a serving plate.

Nutrition

Calories: Approximately 520 kcal · Protein: ~8 g · Fat: ~38 g · Carbohydrates: ~40 g of which · Sugar: ~30 g