Coffee Lotus baked Cheesecake. Home » Dessert » Cheesecake » Baked Coffee Cheesecake Recipe. Thank you for supporting Confessions of a Baking Queen! It has a buttery biscoff biscuit base and the cheesecake is swirled with Biscoff spread and Biscoff crumbs.
You can tell when the cheesecake is baked when there is a slight wobble in the middle.
This is therefore a great recipe to make the day before if you're planning to serve it at an occasion.
A baked cheesecake that's creamy and rich (and really easy-no water bath required) with a lotus biscuit infused crust and lotus biscoff spread.
You can cook Coffee Lotus baked Cheesecake using 11 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Coffee Lotus baked Cheesecake
- You need of First layer.
- You need of lotus cookies.
- You need of melted butter.
- You need of Second layer.
- You need of Philadelphia Cream cheese.
- It's of sugar.
- You need of vanilla extract.
- You need of instant coffee.
- Prepare of eggs.
- You need of Third layer.
- You need of lotus cookies butter.
This is going to be your new favorite dessert! Once set run a hot knife around the edge between the cake pan and cheesecake. Remove from the cake pan and serve. This baked cheesecake is packed full of coffee flavor.
Coffee Lotus baked Cheesecake instructions
- Crush the lotus cookies in a food processor then add melted butter.
- Mix the cream cheese until smooth with no clumps.
- Add the sugar and the vanilla extract.
- Mix the instant coffee with a little bit of water until it dissolves then add it to the mix.
- Taste it to make sure it is not too sweet nor too bitter.
- Then add the two eggs (don’t beat the eggs too much) Pour the mix on the first layer (the crust).
- Bake in the oven for an hour & a half at 350F (optional: you can put in a water bath) Let it rest for an hour outside the oven then put in the refrigerator for 8-12 hours.
- Melt the lotus creamy cookie butter in the microwave for 30 seconds Pour it on top of the cheesecake..
- Cut and served.
It's rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. My hubby and son aren't huge fans of coffee treats, which is okay with me. Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour.
