Servings: 12
- 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.