Lotus biscoff cheesecake cake. Give your favorite biscoff biscuits a unique touch with this divine cheesecake cake idea. With layers of soft sponge cake, biscoff spread, velvety cheesecake and biscoff crumbs, this is undoubtedly a delightful addition to your dessert menu.
I really love recipes that are all about mixing old with the new. And in this recipe, I’m going to combine the classic heavenly cheesecake with the popular Lotus biscoff spread and of course, the biscuits.
Say hello to Lotus biscoff cheesecake cake. If you are a huge fan of biscoff biscuits and spread like me, here’s an amazing idea to create a spectacular dessert for your loved ones. As you know, biscoff reigns the dessert world at the moment. Undoubtedly, it tastes incredible in all your favorite desserts ranging from cakes to pastries.
I decided to combine two most popular biscoff desserts, cake and cheesecake, and make a sensational cheesecake cake. Trust me, this cake is EPIC. Layers of soft sponge cake, cheesecake, biscoff spread, biscuits - let me tell you, it’s dreamy and beyond delicious.
How To Make Lotus Biscoff Cheesecake Cake
Before we go into the cooking process, let’s talk about cake flour. When it comes to making the perfect sponge cake, I always prefer cake flour to achieve the unique light and spongy texture. Unfortunately, Australian grocery stores don’t sell cake flour. So, I rely on the homemade version of this flour, and it’s super easy to make at home. I have included the method in the recipe section in case cake flour is not easily available.
Coming to this Lotus biscoff cheesecake cake recipe, start with making the sponge cake. A simple combo of eggs, sugar, flour, oil, milk and a touch of vanilla extract. The cake is baked low and slow to achieve that soft texture. As this sponge cake is extremely delicate, handle with care. Once the cake is cooled, slice into two equal halves. Again, you’ll need a smaller cake for the cheesecake layer. Just make sure you cut one of the slices into a 6-inch cake.
The no bake cheesecake layer is a simple combination of cream cheese, sugar and cream. Stir in gelatin dissolved in water to set the layer.
Now, let’s assemble. Begin with a base layer of sponge cake, spread with plenty of biscoff spread, top with half of cheesecake mixture, small sponge cake and remaining cheesecake mixture. Let this set in the refrigerator for about 4 hours. Once set, remove the biscoff cheesecake cake from the mold and top with biscoff biscuit crumbs. Finally, just use your imagination to decorate the cake.
More Cheesecake Recipes:
- No Bake Mango Cheesecake
- Chocolate Cheesecake Cake
- No Bake Gulab Jamun Cheesecake
- No Bake Mini Lemon Cheesecake
- No Bake Chocolate Cheesecake
- No Bake Christmas Cheesecake
- Mini Thandai Cheesecake - No Bake
Lotus Biscoff Cheesecake Cake | Video
Ingredients
Sponge cake:
- 3 large eggs at room temperature
- A pinch of salt
- ⅓ cup granulated sugar caster sugar
- 1 teaspoon vanilla extract
- ¾ cup cake flour see ‘method’ for detailed instructions
- 1 and ½ tablespoons oil
- 1 and ½ tablespoons milk
Cheesecake layer:
- ¼ cup water
- 1 tablespoon gelatin powder
- 500 g cream cheese softened
- ½ cup granulated sugar caster sugar - to mix with cream cheese
- ⅓ cup granulated sugar caster sugar - to mix with cream
- 300 ml fresh thickened cream heavy cream
- 2 tablespoons lotus biscoff spread
To assemble:
- 2 tablespoons Lotus biscoff spread
- 7 lotus biscoff biscuits
- Strawberries
- Extra lotus biscoff biscuits to decorate
Instructions
- Cake flour: (optional)
- Cake flour can be made easily at home.
- Measure 1 cup (250 ml) self raising flour. Remove 2 tablespoons flour and add in 2 tablespoons cornstarch (corn flour). Sift to combine the flours. Set aside.
- Alternatively, you can use store bought cake flour.
Sponge Cake:
- Preheat oven to 160 C / 320 F. Grease and line a 22cm (8-inch) cake tin.
- Separate the eggs and place the whites in a large bowl. Add salt and beat until the eggs are foamy, about 1-2 minutes.
- Add sugar, gradually while beating, and beat until the egg whites form firm swirls.
- Add egg yolks and vanilla extract. Beat over low speed until just combined.
- Sift in flour. Mix over low speed for 10 seconds. Set aside.
- Combine together oil and milk in a medium bowl. Add ¼ cup cake batter and mix until combined.
- Pour this mixture into the remaining batter and fold in gently.
- Transfer batter into cake pan. Bake for 40-45 minutes or until the cake has shrunk away from the sides slightly and spring back when gently touched.
- Turn out onto a wire rack lined with baking paper. Carefully peel away baking paper, then leave to cool completely.
- Once cooled, cut the cakes horizontally into two equal halves. Using a cake cutter, trim one slice into 6-inch circle to make a small cake. Set aside.
Cheesecake Layer:
- Boil water in a saucepan. Sprinkle with gelatin powder. Stir to dissolve gelatin. Leave to cool completely.
- Meanwhile, place cream cheese and ½ cup sugar in a large bowl. Using an electric mixer, beat until smooth.
- Add biscoff spread. Beat until combined. Add cooled gelatin mixture. Fold in gently. Set aside.
- In a separate bowl, beat cream and ⅓ cup sugar. Beat until soft peaks form. Add this to cream cheese mixture. Fold in gently.
Assemble:
- Place the large sponge cake in a springform cake tin.
- Spread with biscoff spread.
- Top with half of cream cheese mixture.
- Place the small sponge cake on top.
- Add the remaining cream cheese mixture.
- Smooth top with a spatula. Refrigerate 4 hours or until set.
- Place biscoff biscuits in a food processor and process to fine crumbs. Set aside.
- Remove cheesecake from the springform cake tin, and sprinkle with biscuit crumbs.
- Decorate with strawberries and lotus biscuits if you like.
Notes
- If you are short on time, you can use store bought sponge cake in this cake recipe
Nutrition
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