The Best No-Bake Lotus Biscoff Cheesecake Recipe! Tutorial
How to make a no bake Lotus Biscoff cheesecake! This recipe is so easy and delicious. With only 6-ingredients, it is so simple to make. The base is thick and buttery, made with caramelised biscuits, the cheesecake filling is super creamy and packed with Biscoff spread, then it's topped with a layer of melted Biscoff spread (aka cookie butter) and crushed Lotus Biscoff biscuits around the edge.
This is one of my most popular dessert recipes of all time, so I just had to bring you a full-length tutorial. This cheesecake is 8 in size and easily serves 12-14 people. It's a perfect showstopper dessert to place on the dining table after dinner. We always save a little room for dessert at home and if you're a Lotus Biscoff lover, you do not want to miss this one.
You'll find the ingredients list below and time stamps for each stage of the baking process.
You'll need a whisk for this recipe - You can use a hand/balloon whisk, but I do recommend using an electric whisk or stand mixer to make it quicker and easier. If you would like to know what brands I use in the kitchen, just ask me in the comments and I'll do my best to answer all of your questions.
Anyway, I'll stop waffling on, we have a cheesecake to make!
Ingredients list:
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
I used an 8 (20cm) springform pan
Timestamps below:
Instructions:-
00:00 - What's Up Guy's
00:23 - Making the base (Lotus biscuits and melted butter)
01:30 - Lining your cake tin
02:04 - Making the cheesecake filling (Double Cream, Cream Cheese, Lotus Biscoff Spread, and Icing Sugar)
03:27 - Add your cheesecake filling on top of the base
04:24 - Chill the cheesecake in the fridge for at least 6 hours, preferably overnight
04:40 - Removing the cheesecake from the cake tin
05:28 - Melt the Biscoff spread in the microwave and add the toppings
06:24 - Cutting and slicing your Lotus Biscoff Cheesecake
06:44 - TASTE TEST!
07:05 - Outro, Like and Subscribe. Oh and ring the bell for the next video!
07:20 - Comment below your favourite cheesecake flavour
If you would like to check out my Chewy Chocolate Chip Cookies recipe, click here:
And my perfectly fudgy brownies recipe here:
Cheesecake Recipe
Speculoos Cheesecake
Lotus Biscoff Cheesecake
No-Bake Cheesecake
Easy Cheesecake recipe
#cheesecake #tutorial #recipe
The BEST New York Cheesecake Recipe | Dessert Favourites
It's my birthday and my kids whipped up my favourite treat! This decadent New York Cheesecake made my day. If you are looking for the best tips for the perfect Cheesecake, this recipe has them all!
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#platinitwithwendy #cheesecake #dessert
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How to Make the Best Cheesecake Recipe
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FULL PRINTABLE RECIPE:
Ingredients
1 Graham Cracker Crust click link for recipe
32 oz cream cheese* softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C).
00:30 Prepare Graham Cracker crust in a 9” Springform pan according to recipe instructions (click on the link in the ingredients), pressing the crust firmly into the bottom and up the sides of your pan.
01:43 In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate air).
02:47 Add sugar and stir again until creamy.
03:09 Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
03:50 With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated (don’t over-beat the cheesecake batter at this point, it’s a sure way to end up with cracks!). Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
05:07 Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
05:44 Transfer to oven and bake on 325F (160C) until edges are set (may have slightly puffed) and center springs back to the touch but is still Jell-O-jiggly. SEE NOTE for exact time.
06:07 Remove from oven and allow to cool on top of the oven** for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
06:52 Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
07:10 Enjoy!
Notes
*CREAM CHEESE
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
BAKE TIME
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, and even the color of your springform pan (light or dark). Because of this I now recommend checking your cheesecake at 50 minutes and adding time as needed.
**COOLING
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).
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How To Bake The PERFECT CHEESECAKE EVERY TIME, You Won’t Believe How Easy It Is!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To bake the perfect cheesecake every single time! Now let me tell you I went through sooooo many cheesecakes before learning how to master it to perfection every single time, a lot of times my cheesecakes will come out cracked, overcooked, crust would be soggy, deflated, it was just a hot mess every time ???? I finally got it and I’m sure you noticed because I been showing you how to make cheesecake from the churro to strawberry now the real deal!!! ???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Mexican style cheesecake:
Pumpkin churro cheesecake
Strawberry crunch cheesecake
Pumpkin pie cheesecake
Cheesecake fruit salad
Tip ‼️⚠️ refrigere overnight! To make the jelly you will need
16 oz berries( cut into 4 if using strawberries)
1/2 lemon zest and juice
1/2 cup sugar
add all ingredients in small saucepan on high heat, (mix constantly)once the berries begin to let out some foam (approximately 5 minutes) remove it;( it will make your jelly bitter if you don’t) then reduce heat to low heat and begin to smash the berries down, continue mixing and allow the mixture to thicken up about 5-10 more minutes, allow to cool then refrigerate until it’s time to use it’s very easy! You can add 1 tbsp cornstarch mix with 1 tbsp cold water if you want jelly to be thicker
I M P O R T A N T ⚠️
Don’t over-beat your batter, and spray your springform pan with non stick cooking spray! In case you forget, just run a thin knife or thin metal spatula all around the cheesecake!
Bake at 325f for 1 hour
Ingredients: 9” cheesecake
For the crust:
15 graham crackers or 2 1/4 cup cookie crumbs
4 tbsp brown sugar
1 tbsp granulated sugar
10 tbsp unsalted butter
Pinch salt
For the cheesecake batter:
32 oz cream cheese at room temperature
1 can (14oz) sweetened condensed milk
1/4 cup granulated sugar
1/2 cup sour cream
2 tsp vanilla extract
Zest and juice of 1/2 lemon
1/4 cup all purpose flour
4 eggs at room temperature
Pinch salt
1 serving of love ????
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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