Q: Can I make lotus cheesecake without a water bath?

A: While the water bath helps prevent cracks and ensures even cooking, you can bake your lotus cheesecake without one. Just reduce the temperature to 300°F and expect a slightly denser texture with possible surface cracks.

Q: Why did my cheesecake crack on top?

A: Cracks usually occur from rapid temperature changes or overbaking. Make sure your lotus cheesecake cools gradually in the oven with the door cracked open, and avoid overbaking by checking for a slightly jiggly center.

Q: How do I know when my cheesecake is done baking?

A: Your lotus cheesecake is perfectly done when the edges are set but the center still has a slight jiggle when you gently shake the pan. The internal temperature should reach 150°F when measured with an instant-read thermometer.

Lotus Cheesecake Perfection: 6 Ways to Make It Even Better

Description

This Lotus Biscoff Cheesecake is rich, creamy, and irresistibly spiced, with a buttery Biscoff cookie crust and a silky cheesecake filling infused with cookie butter, cinnamon, and nutmeg. Finished with whipped cream, drizzled cookie butter, and crunchy Lotus cookies, it’s the ultimate dessert for special occasions or when you want to impress with minimal effort. Every bite delivers that signature caramelized, lightly spiced Lotus flavor cheesecake lovers adore.

Ingredients

Scale

For the Crust:

2 cups (200g) lotus Biscoff cookies, finely crushed
1/4 cup (60g) unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Cheesecake Filling:

24 oz (680g) cream cheese, room temperature
3/4 cup (150g) granulated sugar
3 large eggs, room temperature
1/2 cup (120ml) sour cream
1/3 cup (85g) lotus cookie butter (Biscoff spread)
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
6-8 whole lotus cookies for decoration
Extra cookie butter for drizzling

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Instructions

Prepare the Crust

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil.
Combine crushed Lotus cookies, melted butter, sugar, and salt until evenly moistened.
Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling

Beat cream cheese on medium speed until completely smooth, scraping the bowl often.
Gradually add sugar and mix until combined.
Add eggs one at a time on low speed, mixing just until incorporated.
Blend in sour cream, cookie butter, vanilla, cinnamon, and nutmeg until silky smooth.

Bake the Cheesecake

Pour filling over the cooled crust and smooth the top.
Place springform pan into a large roasting pan and carefully add hot water halfway up the sides.
Bake for 50–55 minutes, until edges are set and the center slightly jiggles.
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
Remove from water bath, cool completely at room temperature, then refrigerate 4–6 hours or overnight.

Finish and Serve

Whip heavy cream with powdered sugar until soft peaks form.
Decorate cheesecake with whipped cream, whole Lotus cookies, and drizzled cookie butter before serving.

Notes

Room Temperature Ingredients: Essential for a smooth, lump-free filling.

Do Not Overmix: Especially after adding eggs, too much air causes cracks.

Water Bath Is Key: Ensures even baking and ultra-creamy texture.

Cooling Slowly Prevents Cracks: Sudden temperature changes are the #1 cause of surface splits.

Best Flavor After 24 Hours: This cheesecake tastes even better the next day.

Storage

Refrigerate covered for up to 5 days.

Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the fridge.

Serving Tip

Pair with strong coffee or espresso to balance the sweetness, or add fresh berries for contrast and freshness.

Prep Time: 25 minutes

Nutrition

Calories: 420
Sugar: 25g
Sodium: 285mg
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 28g
Protein: 8g
Cholesterol: 145mg