Biscoff Cheesecake Recipe

dessert recipe Jul 10, 2021
  • 4 blocks cream cheese (full fat)
  • 3 large eggs
  • 3/4 C. Greek yogurt (full fat)
  • 1 C. white sugar
  • 2 T. fresh lemon juice
  • 1 sleeve of Biscoff Lotus cookies (32 cookies)
  • 3/4 stick of butter, salted
  • 1/4 C. brown (or caster) sugar


Notes on ingredients: 1. Do not use low-fat cream cheese, whipped cream cheese, or try to substitute Neufchâtel.  2. Do not use low-fat yogurt or regular (not Greek) yogurt. I use Cabot Honey Greek Yogurt in my cheesecakes, but you can also use plain or vanilla or another flavor. We are going for a specific ratio of fat-to-protein in this cheesecake for texture, taste, and rise. You can, however, substitute full-fat sour cream for the Greek yogurt with good results, just eliminate the lemon juice. 3. Speaking of—if you use it, use fresh lemon juice rather than bottled as it more acidic which is needed to achieve that perfect tang in the cheesecake.

Notes on process: 1. Do not rush this cheesecake. Always plan to make it and eat it the next day at the earliest. There’s no way to do it fast and do it properly, and yielding to this truth will give you a better product, I guarantee it. 2. When mixing in the eggs, wait for the egg to be totally incorporated before adding the next. Scrape down the sides of the bowl after each egg. It’s worth this attention. 3. Anything less than six hours in the fridge before serving is not going to do this cheesecake justice, so restraint and patience are key!


Start here:

  1. Preheat the oven to 350.
  2. Get out ingredients to come to room temperature.
  3. Beg children to crush cookies. Endure the circus this process becomes. Clean up whatever mess ensues. Post a “memory” to Instagram.

Then make the crust:

  1. Combine crushes cookies with 3/4 stick of melted salted butter and 1/4 cup brown (or caster) sugar. Press into the bottom of a springform pan.
  2. Bake in preheated oven 5 minutes.
  3. Let cool.

Now make the filling:

  1. With a hand mixer or in a stand mixer, mix the blocks of cream cheese on low until incorporated together.
  2. Add eggs, one at a time.
  3. Add yogurt and sugar, mixing until incorporated fully.
  4. Add lemon juice and mix just a few more seconds.

Next prep the water bath:

  1. Use a 2”+ deep roasting pan with handles if available.
  2. Wrap the bottom of the cooled springform pan in foil, use several layers and do it as tightly as possible.
  3. Place the foiled-wrapped springform pan into the bottom of the empty roasting pan.

Finally, assemble and bake:

  1. Pour the filling into the springform pan on top of the cooled Biscoff crust.
  2. Place the pan on the oven rack.
  3. Use another container (a long-spout watering can is perfect for this!) to pour enough water into tote pan that it goes up about 2-3” on the springform pan.
  4. Close the oven and bake for 55 minutes.
  5. Turn off the oven and crack the door several inches. Leave the door ajar and continue to let the whole kit and caboodle—the roasting pan with the springform pan inside—cool in the oven for a full hour.
  6. After it has cooled for an hour, take it out and remove the springform pan from the water bath. Remove the foil from the pan. You might be freaked if you see some water has touched the crust. Trust me—it’s very unlikely to be at all noticeable. Toss some plastic wrap on top of the pan and put it in the fridge overnight.

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