Lotus Biscoff Cheesecake with Chocolate Ganache

With the holidays coming up, I’m always looking for new desserts to serve. This layered cheesecake will be sure to impress. Instead of a graham cracker crust I used Lotus Biscoff cookies, and they worked perfectly. Little European butter cookies that pair perfectly with coffee. Covered up with rich creamy cheesecake that’s so light but decadent, and then a thin layer of chocolate ganache. After the chocolate sets in the fridge it turns to a hard crackable shell. You will want to make this over and over again!

Lotus Biscoff Crust

• 1 package (8.8 oz) Lotus Biscoff cookies
• 5 tbsp. butter, melted

Cheesecake

• 2 (8oz) cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 eggs
• 2 tbsp. flour
• 2 tsp. vanilla extract

Chocolate Ganache

• 7 oz semi sweet chocolate, chopped
• 2 tbsp. heavy cream

Directions

Preheat the oven to 325 degrees.

Starting with the crust add the cookies to the food processor with a metal blade attachment. Pulse the cookies up a couple times and then with the motor running slowly add in the melted butter. It should look like wet sand. Press into the bottom of a spring form pan. Then place in the fridge for about 30 minutes to chill while you make the cheesecake.

For the cheese cake in a stand mixer with a whisk attachment, add in the cream cheese and start whipping it up until smooth. Then add in the sugar, sour cream, continue to mix scraping down the sides. Add in the eggs one at a time along with the flour and vanilla extract. Continue mixing everything together until its light fluffy and smooth. Pour the mixture into the chilled crust. Place on a rimmed baking pan and bake for about 1 hour 15 minutes. It will be light golden on top and slightly jiggly in the center. Remove from the oven and let cool down for about 30 minutes. Then place in the fridge to continue to chill for about 2 hours.

For the chocolate ganache, add the chocolate and heavy cream into a small glass bowl and place in the microwave for 30 second intervals stirring in between until completely melted and smooth. Pour the chocolate over the cooled cheesecake and spread it out evenly to a thin layer. If you want to let it harden place back in the fridge otherwise you can leave it soft. Slice it up and serve. Keep it in the fridge for up to 5-6 days.