Recipe: Lotus Biscoff Crust Cheesecake

Lotus Biscoff Crust Cheesecake: One of the Sweetest Recipes from La Subhasta

There are desserts that people simply like, and then there are those that become an absolute obsession. This Lotus Biscoff crust cheesecake clearly belongs to the second category. Creamy, rich, with an irresistible texture and that signature spiced touch of Lotus cookies, this cake is designed for lovers of unapologetically sweet flavors.

Today, Jimena wanted to share this recipe with everyone reading us at La Subhasta —a gesture that allows us to bring a little piece of our kitchen into your home.

The Secret to a Different Kind of Cheesecake

The combination of cream cheese and goat cheese brings a surprising depth of flavor. The result is a silky, balanced filling with much more personality than a traditional cheesecake.

Meanwhile, the Lotus Biscoff crust adds notes of caramel and spices that turn every single bite into a delicious experience. It all culminates in a quick, high-temperature bake that achieves a beautifully toasted surface while keeping the center extraordinarily creamy.

Here is the recipe:

Lotus Biscoff Crust Cheesecake Recipe

Ingredients (for one 22–24 cm / 9-inch springform pan)

For the crust:

500 g Lotus Biscoff cookies (2 packs of 250 g)

For the filling:

1 kg cream cheese

300 g goat cheese (rind removed)

1 liter heavy whipping cream

6 eggs

300 g sugar

Instructions

Preparing the crust

Crush the Lotus Biscoff cookies until you get a fine, uniform texture.

Evenly distribute them into two springform pans lined with parchment paper, pressing down firmly so the base is compact.

Set the pans aside in the fridge while you prepare the filling.

Preheating the oven

Preheat your oven to a temperature between 210 and 220°C (410–430°F), with both top and bottom heat on. It is crucial that the oven is fully heated before putting the cheesecake in. This high temperature is the key to achieving a golden surface and a creamy interior in just 20 minutes.

Preparing the filling

In a large bowl, work the goat cheese until it is smooth. Add the cream cheese and sugar, and beat until the mixture is smooth and lump-free.

Gradually pour in the heavy cream, stirring gently until the texture is smooth and fluid.

Finally, add the eggs one by one, mixing gently to avoid incorporating too much air into the batter.

Baking

Pour the filling evenly into the pan. Next, bake for exactly 20 minutes.

When you remove it from the oven, the surface should be beautifully golden, while the center will still have a slight jiggle, similar to a flan or custard.

Don't worry—this is exactly the result we are looking for.

Cooling and resting

Let the cheesecake cool completely at room temperature. It is perfectly normal for the center to sink slightly during this process. Once cold, place it in the refrigerator for a minimum of 6 to 8 hours before unmolding. This resting time is essential for the cheesecake to set into its perfect texture.

A Perfect Finale to Share

This cheesecake is a love letter to creamy, indulgent desserts. It is ideal for sharing after a great meal, celebrating a special occasion, or simply treating yourself to a little indulgence.

If you decide to give it a try at home, we would love to see how it turns out! And if you prefer to leave dessert to us, you already know that at La Subhasta, there is always a sweet temptation waiting for you.

We look forward to seeing you in l'Ametlla de Mar!

Bon appétit!