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, but 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.
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.
How to make Biscoff Crème Brûlée Cheesecake
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.
Prepare the biscoff lotus cookie crust.
Preheat the oven to 350F (180C). Cover the bottom of an 8-inch (20cm) springform pan (a pan with a removable bottom) with parchment paper.
Put some biscoff lotus cookies into a food processor and crush them until they become crumbs. Mix in melted butter until it’s all damp and combined.
Push this mixture into the bottom of the pan using a spoon’s back. Bake for 10-13 minutes, then let it cool down.
Prepare the Biscoff Cream Cheese Filling
Lower the oven’s heat to 300F (150C). In a big bowl, mix cream cheese and sugar until it’s nice and smooth. Add some salt, vanilla extract, and cornstarch, and mix them in. Add eggs one by one until they’re all mixed in. Put in sour cream and biscoff spread, and mix gently. We don’t want too much air in there, so be gentle.
Bake this at 300F (150C) for 45 minutes. Turn off the oven and leave it there for another 30-40 minutes.
Take it out and run a sharp knife around the inside edge of the pan. Let it cool down completely at room temperature, then cover it up and keep it in the fridge overnight.
Prepare the Crème Brûlée Topping
Sprinkle around 2 or 3 tablespoons of sugar on top of the cheesecake.
Use a torch to melt the sugar until it forms a crispy top. Give it a few minutes to set before you serve it.
Hope you will try this Biscoff Crème Brûlée Cheesecake and enjoy as much as we do! If you do, don’t forget to share the photos with me on Instagram.
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Biscoff Crème Brûlée Cheesecake
Ingredients
Cookie Crust
- 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
Instructions
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!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hola Ella! Cómo puedo sustituir la crema agria? He leído que se puede sustituir por la crema fraiche o yogur griego natural. Espero tu respuesta y sigue haciendo estas maravillosas recetas de postre, me encantan!
El yogur griego natural será bueno. Espero que lo intentes 🙂
I made this cheesecake as a birthday cake for my partner. Well actually, I made four 4″ cakes with this recipe! I have to say that this turned out perfectly! The texture was smooth, the flavour was spot on, and they didn’t crack even without a water bath! The sweetness was well balanced between the crust, cake and creme brulee! Thank you so much!
More than happy to hear that 🙂 wish you all the best… cheers!
I love this so much! Thanks for sharing!