This is baked Biscoff Cheesecake with a cake base instead of a biscuit base. This cheesecake has three layers, a simple vanilla sponge cake at base, topped with biscofff cheesecake filling and finished off with a caramel sauce. The cake was baked in a water bath for even baking and it turned out exceptionally delicious. 


I hope you will like and enjoy the cake, as much I did with my family. 

 

Baked Biscoff Cheesecake with Cake base

This is baked Biscoff Cheesecake with a cake base instead of a biscuit base. This cheesecake has three layers, a simple vanilla sponge cake at base, topped with biscofff cheesecake filling and finished off with a caramel sauce. The cake was baked in a water bath for even baking and it turned out exceptionally delicious. 
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Resting Time 6 hrs
Total Time 7 hrs 30 mins
Course Dessert
Cuisine American, pakistani, Pakistanicuisine
Servings 6

Ingredients
  

Cake Base

  • Eggs – 2  
  • Flour – ⅓ cup
  • Sugar – ⅓ cup
  • Butter – 2 tablespoons
  • Baking powder – ¼ teaspoon
  • Vanilla essence – 1 teaspoon
  • Salt a pinch 

Lotus Cheesecake Filliing

  • Cream cheese tub – 8 oz, one packet
  • Lotus Biscoff Cookie Spread – one bottle 
  • Eggs – 4 
  • Sugar – ¼ – ½ cup ; as needed
  • Lemon juice – 1 teaspoon
  • Salt – ½
  • Vanilla- 1 teaspoon
  • Cream – 300 ml

Caramel Topping

  • Caramel sauce – ¼ cup

Instructions
 

For the Cake

  • Pre heat oven at 180 C or 350 F. Bring all ingrendients at room temperature. Seperate egg yolks and egg whites.
  • Cream butter and sugar together until creamy and pale yellow.  
  • Add in the egg yolks and beat well.
  • Sieve the flour, baking powder and salt and add in the butter mixture. Mix well and set aside.
  • Beat egg whites separately until soft peaks are formed.
  • Fold eggs while in the rest of the mixture with cut & fold mixing technique.
  • Line the spring foam tin with parchment paper from inside and a foil from outside.
  • Spread the cake in 9-inch tin and bake for 8-10 mins.
  • Once done remove from oven and let it cool.

For the Filling

  • Now all ingredients needs to be at room temperature.
  • Cream cheesecake with the beater, add in the biscoff and mix it well.
  • Add eggs one by one and mix everything together. 
  • Beat cream into soft peaks and then add the cream into the cream cheese batter.Lightly fold everything together.
  • Add salt, vanilla also in it. Mix again and creamcheese filling is ready to bake.  

Assembly of Baked Cheesecake

  • Pour the Cream cheese filling over the baked sponge cake.
  • Place the cake tin a large tray, fill the tray with water so the tin in 1/4 inch submerged in the water.
  • Preheat oven at 325 F and bake for an hour. 
  • Remove the cake from the oven, Let it cool down on a wire rack until it comes down to room temperature.

Garnish

  • Once the cake is cooled down completely, pour the carmel sauce on the top.
  • Let it rest in fridge for atleast 5 -6 hrs before removing from tin and serving.
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