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Recipe details are AI-generated from the video and may contain errors — for reference only.
Break 200g Lotus Biscoff biscuits into smaller pieces and place them into a food processor; pulse until ground into fine crumbs.
Watch out
Ensure biscuits are crushed evenly into fine crumbs so the crust holds together without large chunks.
Pour 80g melted unsalted butter into the crushed biscuits; blend thoroughly until well combined into a uniform wet crumb mixture.
Watch out
Make sure butter is melted completely and mixed thoroughly so all crumbs are evenly coated.
Place an 8-inch (20cm) springform cake tin ring on a serving plate, pour in the buttered biscuit crumbs, spread them out evenly using a spatula, then press down firmly with the flat bottom of a glass cup until a compact base forms.
Watch out
Press the biscuit crust firmly into an even layer, otherwise the crust will crumble when slicing.
Place the cake tin with the biscuit base in the refrigerator to chill and firm up while preparing the filling.
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Keep chilled in the fridge so the butter sets and binds the crust before adding the cheesecake batter.
In a large mixing bowl, combine 500g softened cream cheese and 250g Biscoff spread; beat with an electric hand mixer until completely smooth and well combined.
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Use room temperature cream cheese, otherwise lumps will remain in the mixture.
In a separate bowl, add 400ml cold heavy whipping cream; start whisking on low speed, then switch to medium speed as it thickens, and whisk for about 5 minutes until stiff peaks form that hold their shape.
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Stop whisking as soon as stiff peaks form, otherwise the cream will over-whip and turn into butter.
Add the cream cheese Biscoff mixture into the whipped cream bowl; fold gently with a spatula until smooth, uniform, and fully incorporated.
Watch out
Fold gently with a spatula rather than beating, otherwise the whipped cream will deflate and lose lightness.
Take the chilled biscuit base out of the fridge, transfer the cheesecake batter into the tin, press firmly to squeeze out any air pockets, and smooth out the top surface with a spatula.
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Press filling into the edges and corners to eliminate air gaps, then smooth the surface evenly.
Cover the cake tin tightly with cling film and refrigerate for at least 4 hours until the cheesecake layer is completely set.
Watch out
Refrigerate for the full 4 hours, otherwise the cheesecake will remain soft and fail to slice cleanly.
Place 200g Biscoff spread in a microwave-safe bowl, heat gently in short intervals until melted, and stir with a spoon until completely smooth with no lumps.
Watch out
Melt spread gently in short bursts, otherwise it can overheat and burn.
Take the cheesecake out of the fridge, remove the cling film, pour the melted 200g Biscoff spread over the top, tilt the tin to spread it evenly, and gently smooth with a spatula.
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Spread the melted Biscoff quickly, otherwise it will harden rapidly upon contacting the cold cake.
Return the cheesecake to the refrigerator and chill for 1 hour until the Biscoff topping layer sets firm.
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Allow the topping to cool and firm up in the fridge before attempting to unmold the cake.
Remove cheesecake from fridge, run a thin knife along the inner sides of the cake tin, unclamp the springform ring, and carefully lift the ring off.
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Run the knife carefully along the inner wall so the edges of the cake remain neat and unmarred.
Place 1 heaping tablespoon of Biscoff spread into a piping bag, warm in microwave or hot water until liquid, snip the tip, and pipe drip patterns along the top edge of the cheesecake.
Watch out
Snip only a tiny tip off the piping bag so the drips flow controllably down the side.
Crush 5 to 6 Lotus Biscoff biscuits in a food processor into fine crumbs, then spoon and sprinkle the crumbs around the top perimeter of the cheesecake.
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Sprinkle crumbs gently along the rim to create a clean, decorative border.
Place 2 whole Lotus Biscoff biscuits in the center of the cheesecake for decoration, then slice and serve.
Watch out
Place biscuits gently on top right before serving so they stay crisp.
