Biscoff cheesecake recipe: this easy bake has a boozy twist!
Dec 7, 2022
Lovers of Lotus Biscoff biscuits are going to go wild for this jaw-dropping Biscoff cheesecake recipe! With a boozy Biscoff spread recipe used to cover the creamy middle and buscuity base, it’s a stunning Biscoff baking idea just for grown ups.
Yes, we did say “boozy Biscoff spread”!
Taking inspiration from Craft Gin Club’s Biscoff Espresso Martini recipe (which you can find here!), we have mixed coffee liqueur and gin into Biscoff spread to make the topping for this boozy bake - the juniper tones of the gin and the sweet, rich coffee liqueur both add layers of mouthwatering complexity.
For the middle layer of the cheesecake, we have gone for mascarpone cheese, cream cheese and whipped cream, all flavoured with a touch of vanilla and a drop of fresh lemon juice.
And for the base, what else but Biscoff biscuits? Well, actually, we’ve also introduced some Digestives to really take that biscuity-ness to the next level. Yum!
Biscoff biscuits (or Biscoff cookies if you’re American) have a flavour profile that mixes caramel with touches of warm spice notes like cinnamon. The result is a unique and utterly delicious biscuit with a shortbread-like texture and deep, rich flavours. They are delightfully moreish!
Biscoff is a mix of the words “biscuit” and “coffee”. The name was coined in 1986 by Lotus Bakeries, the Belgian bakery that makes these iconic biscuits.
For the Biscoff cheesecake base:
100g Lotus Biscoff biscuits
100g Digestive biscuits
2 tbsp caster sugar
100g butter, melted
For the Biscoff cheesecake filling:
300g full-fat cream cheese
200g mascarpone cheese
300ml double cream
2 tsp Vanilla Syrup
2 tsp fresh lemon juice
For the Biscoff cheesecake topping:
200g Biscoff spread, melted and cooled slightly
25ml gin
25ml coffee liqueur
Crumbled and whole Biscoff biscuits to decorate with (optional)
Whipped cream to decorate with (optional)
For the base, preheat your oven to 200C (180C fan/Gas 6). Pulse the biscuits and sugar into crumbs and then mix in the melted butter until clumps of crumbs form. Insert the base of a springform tin in upside and then press the biscuit crumbs firmly into the base. Bake for 10 minutes or until crisp. Leave to cool completely.
For the cheesecake filling, beat together the cheeses and then stir in the vanilla extract and lemon juice. In a separate bowl, whip the double cream until it can hold soft peaks. Delicately fold the whipped cream into the cheese mixture until fully incorporated. Spoon or pour the mixture on top of the biscuit base, which should still be in the springform tin. Leave in the fridge to set for at least 6 hours.
For the topping, stir the gin and coffee liqueur into the melted Biscoff spread. Remove the cheesecake from the springform tin and then pour over the Biscoff spread mixture, allowing the spread to dribble down the side luxuriously. Decorate with more Biscoff biscuits and whipped cream as you desire. Serve and enjoy!
