I am so glad to share with you this delightful Biscoff Crème Brûlée Cheesecake that is one of the most delicious cheesecakes ever. It consists of a Biscoff Lotus cookie crust followed by a silky and smooth Biscoff spread cream cheese layer and topped with a crispy thin layer of caramelized sugar on top.
If you like Biscoff Lotus Cookies you should definitely give this cheesecake a try. These biscuits have a deep caramel flavor and a hint of cinnamon. They bring a really nice flavor to the cheesecake crust. Not only this cheesecake is made with a Biscoff cookie crust, the cream cheese filling is also made with Speculoos/Biscoff Spread which makes it absolutely irresistible.
My favorite part of this cheesecake is the crème brûlée topping. Before serving, sugar is sprinkled on top of the cheesecake. It is essential to use a torch to quickly caramelize the sugar to create a crispy crust. Really love the sound of the caramel as it cracks while cutting into it. It is so satisfying and decadent.
The recipe is really easy and quick. You can definitely make this cheesecake in advance and refrigerate until ready to serve. It also freezes well just in case you want to make it a few days in advance.
A very important thing you must take into account is to make sure to make the caramelized topping just before serving, to enjoy its crack and crispy texture. If not served right away, the crispy caramelized sugar may soften slightly.
Another great thing about this cheesecake is that having a crème brûlée topping no other decoration is needed. You simply caramelize the top and the cheesecake is ready to be served. Everybody will hardly wait for this play of textures, a truly delightful experience for your taste buds.
Hope you will try this Biscoff Crème Brûlée Cheesecake and enjoy!
Biscoff Crème Brûlée Cheesecake
- 7 oz (200g) Lotus Biscoff cookies
- 1/4 cup (60g) melted butter
Biscoff Cream Cheese Filling
- 21 oz (600g) cream cheese, room temperature
- 3/4 cup (180g) sour cream
- 1/2 cup (150g) Speculoos / Biscoff Spread
- 1/4 cup (50g) sugar
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 3 large eggs, room temperature
- 1 tbsp (8g) cornstarch
Crème Brûlée Topping
- 2-3 tbsp (30-45g) sugar
Prepare the crust.
- Preheat the oven to 350F (180C) and line with parchment paper a 8 inch (20cm) springform pan (with a removable base). Place the biscoff lotus cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
Prepare Biscoff Cream Cheese Filling.
- Reduce oven temperature to 300F (150C).
- In a large bowl mix the cream cheese with sugar until smooth. Add salt, vanilla extract and cornstarch and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add sour cream and biscoff spread and mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
- Bake at 300F (150C) for 45 minutes. Turn off the heat and leave it another 30-40 minutes in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Prepare the Crème Brûlée Topping.
- Spread 2 or 3 tablespoons of sugar on top of the cheesecake.
- Use a torch to melt the sugar and create a crispy crust.
- Let it set for a few minutes before serving. Enjoy!