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dreamy lotus biscoff cheesecake with berries

Lotus Biscoff Cheesecake with Berries

This Lotus Biscoff Cheesecake with a creamy filling and a tangy berry topping is the perfect dessert for any occasion. Easy to make and irresistibly delicious.
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Prep Time 25 minutes
Cook Time 1 hour
cooling time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Dessert
Ingredients Method

Ingredients
  

For the crust
  • 250 g Lotus Biscoff cookies
  • 70-90 g melted butter add gradually – you may need more or less depending on the texture
For the cheesecake filling
  • 500 g quark
  • 200 g cream cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 200 ml heavy cream
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 1/2 cup sugar add more or less to your liking
  • zest of 1/2 lemon
For the berry topping
  • 300 g frozen berries (your choice)
  • 120 ml water
  • 2 tbsp sugar add more or less to your liking
  • 1-2 tbsp cornstarch

Method
 

  1. Melt the butter and crush the Lotus Biscoff cookies. Mix both until combined. Press the mixture into a 26 cm springform pan and put it in the refrigerator.
  2. In a large bowl, mix cream cheese, quark, sugar, vanilla extract, and heavy cream until smooth. Add the eggs and mix until fully incorporated.
    Fold in flour, cornstarch, and lemon zest.
  3. Pour the mixture over the chilled crust and bake in a preheated oven at 160 °C for about 1 hour.
  4. While the cheesecake is baking, prepare the berry topping: heat frozen berries with water and sugar in a small saucepan.
    Blend the mixture, then stir the cornstarch with a little cold water and add to the berries.
    Bring to a brief boil until thickened.
  5. Once the cheesecake is baked, pour the hot berry sauce over the cake.
    Let cool and decorate with berries or toppings of your choice.