Earl Grey & Lotus Biscoff Cheesecake

Last time when I made a Lotus Biscoff Cheesecake, the taste of the cake really surprised me, since I was not a Biscoff lover at all, but I immediately fell in love with the cookie after my first bite. How wonderful! I felt excited because I have found a new delicious ingredient for cheesecake cookie base, and that is the Lotus Biscoff cookies. If you have never tried Biscoff cookie in your baking before, grab one from the supermarket or convenient store now and bake along with me.

Inspired by the popular caramelized gingerbread-like cookie, I crafted a new cake which is loaded with lovely hints of the cookie and Earl Grey flavor that shines through every mouthful of cheesecake. During the testing stage, I used only one early grey tea bag (~2g of tea leaves) for the cheesecake batter. As you may have guessed correctly, the tea flavor was way too subtle and overpowered by Biscoff cookies. Therefore, subsequently, I increased to two tea bags of earl grey and then the taste was just right.

If you don’t have an oven right now, and still would love to make a cheesecake, this no-bake cheesecake is the perfect recipe to try out. So, let’s get baking!

Here’s my video on YouTube to make an earl grey Lotus Biscoff cheesecake:

Ingredients: (one 6″ round)

(A) Cookie Base

  • Lotus Biscoff cookies 80g
  • Melted butter 40g

(B) Cheesecake batter

  • Gelatine sheet (or gelatine powder) 7g
  • Cream cheese 250g, softened at room temperature
  • Sugar 60g
  • Lotus Biscoff cookies 40g
  • Milk 50g
  • Earl grey tea bag 2 no. (~4g)
  • Whipped cream (whipped to soft – medium peak) 200g

(C) Decoration/Garnish

  • Whipped cream 100g
  • Lotus Biscoff cookies, as needed
  • Blueberries, as needed

Method:

  1. Prepare a 6″ round mousse cake ring and wrap one side of the cake ring with plastic film. You can also use a springform pan.
  2. First, we make the crust. Crush cookies into crumbs, and stir in melted butter. Press into bottom of the cake ring. Refrigerate while making the cheesecake filling.
  3. To make the cheesecake batter: Soak gelatin sheets in a bowl of ice water until they are soft. Squeeze softened gelatin sheets to remove excess water. (If you are using gelatin powder, in a small bowl stir gelatin powder and water together. Let bloom for 10 minutes.)
  4. Bring milk to a gentle boil, and mix it with the earl grey tea. While the milk tea mixture is still hot, add in gelatin sheets and stir to dissolve.
  5. In a mixing bowl, beat whipping cream until soft-medium peaks form. Keep chilled until needed.
  6. In a separate mixing bowl, beat cream cheese and sugar until soft and smooth. Mix in the milk tea mixture. Then, gradually fold whipped cream into the cream cheese mixture.
  7. Break Lotus Biscoff cookies with hands and mix into the batter.
  8. Pour cheesecake batter into the cake ring and freeze for an hour or longer until the cake is firm.
  9. Remove cheesecake from cake ring, and decorate the cake with whipped cream, cookies and blueberries, as desired.

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