Our modern twist on the classic cheesecake is an irresistible finish to a dinner party or even Christmas lunch. For this Biscoff cheesecake recipe, we’ve combined the caramelised, buttery, spiced flavour of Lotus Biscoff biscuits with a white chocolate and cream cheese filling, topped with piped ‘kisses’ of whipped cream.
Suitable to freeze before decorating, this Biscoff cheesecake is the perfect make-ahead dessert – simply defrost and decorate before serving.
Check out our Test Kitchen how-to for the best cheesecake baking tips.
Preheat the oven to 150°C (130°C fan-forced). Grease a 23cm springform pan.
Process biscuits until fine, reserve 1 tablespoon of the biscuit crumb for decorating. Add Biscoff spread and pulse to combine (the texture should be similar to wet sand).
Press the mixture firmly over the base and side of prepared pan. Place on an oven tray and refrigerate while preparing the filling.
Combine cream and white chocolate in a small saucepan; stir over low heat until smooth. Cool.
Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, then lemon juice. Beat in white chocolate mixture.
Pour filling into the pan; bake for 1 hour or until just set. Cool cheesecake in the oven with the door ajar.
Refrigerate cheesecake for at least 2 hours before cutting.
To decorate, place whipped cream into a piping bag fitted with a 1cm plain tube. Pipe ‘kisses’ over the top of the cheesecake, sprinkle with reserved biscuit crumb. Cheesecake suitable to freeze before decorating.
Use a straight-sided glass when pressing the biscuit mixture in the base and side of the pan for a smooth, firm, even coverage.
Make sure the cream cheese and eggs are at room temperature before you start the recipe.
Store the cheesecake in an airtight container in the fridge.
To slice a cheesecake neatly, dip the knife into hot water and wipe the blade clean between each cut.Test Kitchen tips