Recipes
Baked New York biscoff cheesecake
A rich, creamy baked New York–style cheesecake with a crisp Biscoff biscuit base. Simple, indulgent and perfect for sharing
Makes
12 slices
Ingredients
Biscuit base
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180g Lotus Biscoff biscuits, blitzed to crumbs
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50g unsalted butter, melted
-
1 egg
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1 tsp vanilla essence
Cheesecake filling
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900g full-fat cream cheese, at room temperature (lower fat can be used)
-
160g caster sugar
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3 eggs
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3 egg yolks (reserve whites for another recipe)
-
1 tsp vanilla essence
Optional topping
-
Biscoff spread
Method
Prepare the biscuit base
Make the cheesecake filling
Bake the cheesecake
Optional topping
1. Prepare the biscuit base
Preheat the oven to 150°C (fan 130°C).
Mix the biscuit crumbs with the melted butter until evenly combined.
Stir in the egg and vanilla essence to form a thick paste.
Press firmly into the base of a lined springform tin, smoothing it flat. This rebaked base creates a firm biscuit layer rather than loose crumbs.
Bake for 18–20 minutes until just set, then remove from the oven and leave to cool slightly.
2. Make the cheesecake filling
In a large bowl, combine the cream cheese, sugar and vanilla essence, mixing until smooth.
Add the eggs and egg yolks and mix gently until fully incorporated and silky.
3. Bake the cheesecake
Pour the cheesecake mixture onto the warm biscuit base.
Gently tap the tin on the work surface to level the mixture and release any air bubbles.
Bake at 150°C for 30–35 minutes. The cheesecake should be set around the edges with a slight wobble in the centre.
Remove from the oven and allow to cool completely in the tin. Once cool, carefully run a knife around the edge or release the springform.
4. Optional topping
Drizzle a thin layer of Biscoff spread over the top or serve with your preferred toppings.
Notes & Tips
Vanilla provides much of the sweetness here, so the sugar content is lower than many cheesecakes. Once you’ve made it a couple of times, feel free to reduce the sugar slightly and adjust to taste.
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