Baked Lotus Cheesecake with Creamy Vanilla Whip
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- 28 cm/11-inch springform pan
- Chef's knife
INGREDIENTS
- ½ jar/200 grams Lotus Biscoff spread
Crust:
- 2 cups/250 grams Lotus Biscoff cookies, finely ground
- 5 ½ tablespoons/80 grams unsalted butter, melted
Filling:
- 2 cups/500 grams full-fat Greek yogurt
- 7 ounces/200 grams cream cheese
- 1 ½ cups/400 milliliters sour cream
- 1 cup/200 grams sugar
- 4 large eggs
- 1 teaspoon vanilla bean paste or extract
Whipped cream:
- 2 cups/500 milliliters heavy cream
- 2 tablespoons mascarpone cheese
- ⅓ cup sugar
- 1 teaspoon vanilla bean paste
INSTRUCTIONS
- In a mixing bowl, stir together the ground cookies and melted butter until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 28 cm/11-inch springform pan using the back of a spoon. Chill in the refrigerator while you prepare the filling.
- In a large bowl, combine the white cheese, cream cheese, both sour creams, sugar, and vanilla. Mix using a hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy. Add the eggs one at a time, mixing well after each addition, until fully incorporated.
- Preheat the oven to 300°F (150°C).
- Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for about 70 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Remove from the oven and let the cheesecake cool completely at room temperature. Once cooled, cover and refrigerate for at least 6 hours or overnight until fully set.
- Place the heavy cream, mascarpone, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium speed until stiff, smooth peaks form.
- Spread the whipped cream evenly over the chilled cheesecake using an offset spatula or the back of a spoon. Refrigerate while preparing the topping.
- Warm the Lotus Biscoff spread in a microwave-safe bowl in short bursts until melted and pourable. Pour the melted spread over the whipped layer, gently tilting the pan to coat the surface evenly.
- Chill the cheesecake until ready to serve. To release, run a thin knife around the edges and unclasp the springform ring. Slice with a hot knife for clean edges and serve chilled.
MY NOTES
FAQ
best substitute for mascarpone in a Lotus cheesecake
If mascarpone is unavailable, the best substitute in a Lotus cheesecake is a combination of full-fat cream cheese and heavy cream. Use about 1 ½ tablespoons of cream mixed with 1 ½ tablespoons of cream cheese to replace 2 tablespoons of mascarpone. This blend mimics mascarpone’s creamy, slightly sweet texture. Sour cream can also be used for a tangier result, though it will alter the flavor slightly. Greek yogurt is another option, but it’s more acidic and less rich, which may affect the whipped topping’s stability in your Lotus cheesecake. Always whip to soft peaks before spreading.
Can I make this Lotus cheesecake without a springform pan?
You can make Lotus cheesecake without a springform pan, but it requires adjustments. Use a deep, round 9-inch or 10-inch cake pan lined with parchment paper on the bottom and sides for easier release. After chilling, freeze the cheesecake for 1 to 2 hours before attempting to lift it out carefully. You can also line the pan with an overhang of plastic wrap or foil to assist in removal. While a springform pan gives the cleanest result and simplest release, a standard pan can work if handled gently. Avoid using a shallow dish, as Lotus cheesecake is quite tall.
Can I use lower-fat sour cream in this recipe?
Yes, but it will affect both the texture and richness. The recipe originally includes two types of sour cream—27% and 15% fat—which together provide a balance of creaminess and structure. Replacing both with low-fat sour cream (below 10% fat) can make the filling more watery and less stable. If you substitute, consider reducing the amount slightly or adding a teaspoon of cornstarch to help bind the batter. The flavor will also be tangier and less indulgent. For the whipped cream topping, always use full-fat ingredients to maintain firmness.
cAN i make the whipped cream layer in advance?
You can make the whipped cream layer up to 24 hours in advance, provided it is stabilized and stored correctly. Use mascarpone or a small amount of cream cheese when whipping to help the cream hold its shape longer. After whipping, store it in an airtight container in the refrigerator. Before spreading onto the cheesecake, briefly re-whisk by hand to restore smoothness. Avoid freezing whipped cream, as it separates when thawed. For best texture and stability, assemble the whipped cream layer shortly before adding the melted Lotus spread topping to prevent softening or melting.
How do I prevent cracks in the baked Lotus cheesecake?
Avoid overmixing the batter, especially after adding eggs. Excess air can cause the cheesecake to puff and then collapse, leading to surface cracks. Bake at a low, steady temperature—300°F (150°C)—using a water bath or placing a pan of hot water on the oven’s lower rack to introduce moisture. Avoid opening the oven during baking. Once baked, allow the cheesecake to cool gradually inside the oven with the door ajar before moving to room temperature. Rapid temperature changes often cause cracking. Proper chilling also helps firm up the Lotus cheesecake and minimize imperfections.
Can I freeze Lotus cheesecake after it’s fully assembled?
Do so carefully to preserve texture and appearance. Freeze the baked cheesecake (with or without the whipped cream layer) once fully chilled and set. Wrap the entire cake or individual slices tightly in plastic wrap and foil. If freezing with the Lotus spread topping, note that the texture may change slightly when thawed. To serve, thaw the cheesecake overnight in the refrigerator. Avoid microwaving or thawing at room temperature to maintain structure. Whipped cream may lose some volume after freezing, so consider adding it fresh after thawing if presentation matters.
What kind of cookies work best if I don’t have Biscoff?
You can use graham crackers, digestive biscuits, or speculoos-style cookies for the Lotus cheesecake crust. Choose cookies with a warm, spiced profile to mimic the flavor of Biscoff. Avoid overly sweet or soft cookies, as they won’t provide the same crisp base. For best results, use 250 grams of finely ground cookies and mix with melted butter until the texture resembles wet sand. If using a less spiced cookie, consider adding ½ teaspoon of cinnamon or a pinch of ginger to the crust mixture to echo the classic Lotus cheesecake flavor.
