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