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Salted Caramel Lotus Biscoff Cheesecake

This indulgent cheesecake combines a crunchy Lotus Biscoff crust with a silky cream cheese filling and luxurious salted caramel, perfect for celebrations or a decadent treat.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 290 g Lotus Biscoff biscuits (finely crushed) About 2 ½ cups
  • 100 g unsalted butter (melted) About 7 tbsp
  • 17.5 whole biscuits Lotus biscuits (for the edges)
For the filling
  • 300 ml double cream (cold) 1 ¼ cups heavy whipping cream
  • 500 g full-fat cream cheese Room temperature (17.6 oz or 2 ¼ cups)
  • 120 g thick salted caramel sauce ½ cup
  • 120 g icing sugar 1 cup powdered sugar
  • 150 g thick salted caramel sauce Just over ½ cup
  • 120 g Biscoff spread Melted (about ½ cup)

Method
 

Preparation of the crust
  1. Line a 9-inch (23 cm) springform pan with parchment and grease the sides lightly.
  2. Pulse Lotus Biscoff biscuits in a food processor until fine crumbs form. Mix the crumbs with melted unsalted butter until the texture resembles wet sand.
  3. Press about two-thirds of the crumb mixture into the bottom of the pan to form an even base. Pack firmly with the back of a spoon.
  4. Arrange whole Lotus biscuits around the inner edge of the pan, pressed into the crumb base so they stand vertically.
  5. Chill the base in the fridge for at least 20–30 minutes to set.
Making the cheesecake filling
  1. In a large bowl, beat room-temperature full-fat cream cheese until smooth and silky.
  2. Add thick salted caramel sauce and icing sugar. Beat again until fully incorporated.
  3. In a separate chilled bowl, whip cold double cream to soft peaks.
  4. Gently fold the whipped cream into the caramel-cream cheese mixture until completely combined.
  5. Warm melted Biscoff spread slightly and spoon large dollops over the filling, swirling gently.
  6. Pour the filling into the prepared crust, smoothing the top.
Toppings and chilling
  1. Warm thick salted caramel sauce until pourable and drizzle over the top.
  2. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight.

Notes

Use full-fat cream cheese for the best texture. Store covered in the refrigerator for up to 3–4 days. Can be frozen for up to 1 month.