Indulge in Decadence: An English Recipe for Lotus Speculoos Cheesecake
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Learn how to make delicious Lotus Speculoos Cheesecake english recipe. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups crushed Lotus Biscoff cookies (or other speculoos cookies)
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup Lotus Biscoff spread (or any speculoos spread)
Instructions
Preheat your oven to 325°F. Grease a 9-inch springform pan lightly with butter.
In a medium bowl, combine the crushed speculoos cookies and melted butter. Press the mixture firmly onto the bottom of the prepared pan to create the crust. Set it aside.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy, about 3-4 minutes.
Add in the vanilla extract and mix until just combined.
Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
Mix in the sour cream, followed by the Lotus Biscoff spread, until the mixture is smooth and creamy.
Pour the cream cheese filling over the crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
