Lotus Biscoff Cheesecake (Baked)

Hey Guys

It's been awhile. Apology for the delay, my schedule has been so hectic this past few weeks that I did not have time to bake so much or even scribble in here. On Friday I receive an order from a friend, for a Lotus Biscoff Cheesecake.  I am so happy to receive the order! What can I say, I like new things... hehehhe. I may not have the time to try on new recipes but I could not say no if someone request something new!

I started googling for recipes. 90% that I found was a NO BAKE Biscoff cheesecake recipe and all of it just tasted so YUMS just by looking at the ingredients! However since it was my first time baking this cheesecake and I literally have no window for mistakes - I received the order on Friday, and on Saturday, I had a meeting from 8pm until almost 1 am (Sunday) in the morning!! My friend needed the cake before 1pm on Sunday! I fell asleep until dawn only started baking by then. So I've decided to go with a bake cheesecake instead.

One of the reason is that a NO BAKE cheesecake will need at least 6- 8 hour or overnight to chill and set. I obviously don't have that time luxury. I only have 3-4 hours to chill. So what if my no bake cheesecake doesn't set well? Will the cake fall apart? Can it hold it's shape? Thousands of other questions in my head (eventhough I have bought ingredients for a no bake recipe also lol) I had to go with the recipe I am familiar with and tweak a bit!

After studying few no bake cheesecake recipes and the bake cheesecake recipe that I normally use, I have created this new one- I decided to go with the cheesecake recipe of my Nutella Cheesecake Bar and Mars Cheesecake Bar . I then added a 1/4 cup of Biscoff spread to the recipe and crossed my finger that it would come out beautifully. Alhamdulillah, it did. For the Biscoff Cheesecake base (crust) and sauce, I use the recipe in one of the website I found.

Here's the recipe
Recipe adapted from Nutella Cheesecake Bar recipe 
& Cleobuttera website (sauce, crust and garnish)

Preheat oven to 180c, brush 8inch round cake tin with butter, and line in aluminum foil carefully. If it tears, redo it. Do not patch it up.

For the crust:
Ingredients
1 full packet 250g of Lotus Biscoff biscuits, leaving 2 pieces for decoration later
6 tbs or 90g Unsalted Butter, melted

Method
1. Using a food processor, pulse biscuits into a fine crumbs.
2. Melt unsalted butter in microwave
3. Pour melted butter over Biscoff crumb, mix evenly
4. Set aside 1/4 cups mixed crumbs for garnish later
5. Spread Biscoff crumbs evenly and press on it by using the back of your spoon.
6. Bake for 5 minutes and let it cool. If it helps, put about 5-10 minutes in fridge while preparing the cheesecake filling.

For the filling:
Ingredients
500g Cream Cheese, soften to room temperature
1/4 cup castor sugar
1 large egg
2 tsp vanilla essence
1/4 cup (60g) Biscoff spread (non crunchy)

Method
1. Beat soften cream cheese, sugar, egg, and vanilla essence until smooth and combine.
2. Add in 1/4 cup Biscoff spread, beat until combine.
3. Pour cheesecake batter in cooled crust. Bake for 25-35 minutes.
4. The cake is done when inserted a tooth pick at the center and comes out clean. Do not over bake.
5. Once cake is baked, leave about 5 minutes in oven before placing it in fridge to set, at least 3-4 hour.

Decoration & Garnish:
Ingredients
130g Biscoff spread
1/4 cup Biscoff crumbs
2 pcs Biscoff biscuits

Method
1. Take out chilled cheesecake from fridge. Touch the bottom of the cheesecake gently, to see whether it has set properly. If it is still warm, keep in fridge for another 1 hour, or longer if needed. If the bottom is cold and the cheesecake is harden, proceed to the next step.
2. Take out the cheesecake from the cake tin properly. If you are using the loose bottom, simple push the loose tin up slowly until the cake is out. If you are using a spring foam cake tin, carefully release the click .
3. Transfer cheesecake to a cake board . The cake board should be bigger than the cheesecake.
4. Melt Biscoff spread in microwave for 10 seconds and stir. Microwave for another 10 seconds. Transfer Biscoff sauce in a piping bag. Set aside for 30 seconds -  1 minute to let it cool.
5. Gently pipe the Biscoff sauce surrounding the cheesecake edges. Pour the rest of the sauce on to the cheesecake. Quickly spread evenly by using an offset spatula.
6. Chill cheesecake for 10 minutes before garnish with Biscoff crumbs and the two pcs Biscoff biscuits!
7. Cheesecake is best serve cold.

Tips & Tricks!
Here's some tips and tricks to help you bake better!

1. Cream cheese should be at room temperature. If you are planning to bake in the morning, take out cream cheese from refrigerator the night before. It is important for cream cheese to be at room temperature to avoid any lumps when mixing.
2. I got my Biscoff biscuits at Bakewell Taman Melawati. They sell Biscoff spread as well but it wasn't in stock. So I bought the spread at Cold Storage at Melawati Mall.
3. Do not take the cheesecake out of the tin right after it is done baking. Cheesecake will FALL APART if not chilled properly. After baking, let it rest for 5 minutes at room temperature before transferring into fridge to chill for at least 3-4 hours (while the cheesecake is still inside the cake tin)
4. Use a turntable when decorating cake. It helps to make your work so much easier!
5. Use an offset spatula to spread the sauce evenly. You can also use the back of the spoon but if you are not fast and the sauce is set, you might not have an even surface. An offset spatula does a better job!
6. For a clean and nice slice, use a long knife to cut. After each cut, dip knife into a jar of water to clean the knife before making the next cut.

I would love to try the NO BAKE version soon! Will share more when I do. Thank you so much for reading (and trying) out this recipe. Let me know if you do! Do tag us on instagram @schonebacker if this recipe helps you.

That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do.  Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.

Yours truly
Muna