Mary Berry Biscoff Cheesecake Recipe​

If you love the caramelised flavour of Lotus Biscoff, this baked cheesecake is the sort of showstopper that feels special but is genuinely achievable at home. It has a buttery biscuit base, a creamy vanilla-spiced filling rippled with Biscoff spread, and a glossy Biscoff topping that sets into neat, sliceable perfection. Difficulty-wise, it sits comfortably at “easy with a little patience” because the real magic happens while it cools and chills. Total time is about 7 hours including chilling, with only around 25 minutes of hands-on work.

Ingredients

For the Biscoff biscuit base

• 250g Lotus Biscoff biscuits
• 100g unsalted butter, melted

For the cheesecake filling

• 750g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 tbsp plain flour
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 200g sour cream (or full-fat crème fraîche)
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 200g Lotus Biscoff spread (smooth), for swirling

For the Biscoff topping

• 250g Lotus Biscoff spread (smooth)
• 1–2 tbsp double cream (optional, to loosen if needed)

Optional decoration

• 2–3 extra Biscoff biscuits, crushed
• 6–12 whole Biscoff biscuits for the edge (or halved)

How to Make This Biscoff Cheesecake

• Prepare the oven: Preheat the oven to 160°C (140°C fan). Place a shelf in the middle of the oven. Set a kettle to boil so you can add a tray of hot water later if you’d like extra protection against cracks.
• Prepare the tin: Grease a 20cm springform tin and line the base with baking parchment. If you’re nervous about leaks, place the tin on a baking tray for easy handling.
• Make the biscuit base: Crush the Biscoff biscuits to fine crumbs (a food processor is quickest, but a rolling pin and bag works well). Stir in the melted butter, then press firmly into the base of the tin. Chill in the fridge while you make the filling.
• Mix the filling (keep it gentle): In a large bowl, beat the cream cheese, caster sugar, flour, vanilla, and salt until smooth and creamy. Scrape down the sides so there are no lumps.
• Add the sour cream: Beat in the sour cream just until blended. The mixture should look silky and uniform.
• Add eggs without overmixing: Add the eggs and yolks one at a time, mixing on low speed and stopping as soon as the batter looks combined. Overmixing at this stage adds too much air, which can encourage cracking.
• Swirl in the Biscoff: Warm the 200g Biscoff spread for 10–15 seconds in the microwave so it loosens. Spoon it over the filling and gently fold once or twice, keeping visible ripples rather than fully mixing it in.
• Bake: Pour the filling onto the chilled base and level the top. Bake for 50–60 minutes until the edges look set and slightly puffed, but the centre still has a soft wobble. If you want a more crack-resistant bake, place a roasting tin of hot water on the shelf below the cheesecake while it bakes.
• Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent sudden shrinking and surface cracks.
• Chill until firm: Remove from the oven and cool completely at room temperature, then cover and chill for at least 6 hours (overnight is best) until fully set.
• Add the topping and decorate: Warm the 250g Biscoff spread until pourable. If it seems thick, stir in 1–2 tbsp double cream to loosen. Spread over the cold cheesecake, then scatter over crushed biscuits and add whole biscuits if you like. Chill for 20–30 minutes to set the topping before slicing.
• Slice neatly: Dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for clean, bakery-style portions.

Tips for the Best Results

Why did my cheesecake crack on top?

Cracks usually come from too much air in the batter or cooling too quickly. Use room-temperature ingredients, mix on low after adding eggs, and always cool it gradually in the switched-off oven with the door ajar.

How do I stop the base from going soft?

Press the crumbs firmly and chill the base before adding the filling. Also, avoid placing the tin directly into a water bath unless it’s very well wrapped and truly watertight. A tray of hot water on the shelf below gives moisture without risking a soggy crust.

My filling looks lumpy. How can I fix it?

Lumps usually mean the cream cheese was too cold. Let it sit at room temperature for 1–2 hours, then beat it smooth with the sugar before adding anything else. Scrape the bowl often.

How do I get clean slices with the Biscoff topping?

Chill the cheesecake thoroughly and let the topping set for 20–30 minutes. Use a hot, dry knife and wipe between slices. It makes a bigger difference than you’d think.

Serving Suggestions

• Serve as-is with a cup of tea or coffee for a classic finish.
• Add a spoonful of lightly whipped cream to balance the caramel sweetness.
• Pair with fresh raspberries or strawberries for a bright, tangy contrast.
• Sprinkle a pinch of flaky salt over the topping for a grown-up twist.

Storage

Room Temperature

Keep it out for serving only. Cheesecake is best kept at room temperature for no more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. For the freshest flavour, keep it in the tin until you’re ready to serve, then remove the ring and slice.

Freezing

Freeze without the biscuit decoration for the neatest finish. Wrap slices (or the whole cheesecake) tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge. Add the Biscoff biscuit crumbs after thawing for the best crunch.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 8g
• Fat: 36g
• Saturated fat: 20g
• Sodium: 360mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands you use and portion size.

FAQs

Baked Biscoff Cheesecake (Mary Berry Style)

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

1

hour 

Total time

445

minutes

Calories

520

kcal

1

hour 

25

minutes

A creamy baked Biscoff cheesecake with a buttery biscuit base, smooth vanilla filling swirled with Biscoff spread, and a glossy Biscoff topping that sets beautifully for neat slices.

Ingredients

• 250g Lotus Biscoff biscuits

• 100g unsalted butter, melted

• 750g full-fat cream cheese (room temperature)

• 150g caster sugar

• 2 tbsp plain flour

• 1 tsp vanilla extract

• 1/4 tsp fine salt

• 200g sour cream (or full-fat crème fraîche)

• 3 large eggs (room temperature)

• 2 large egg yolks (room temperature)

• 200g Lotus Biscoff spread, smooth (for swirling)

• 250g Lotus Biscoff spread, smooth (for topping)

• 1–2 tbsp double cream (optional, to loosen topping)

• Crushed Biscoff biscuits (to decorate)

• Biscoff biscuits, whole (optional, to decorate)

• Butter and baking parchment (for lining)

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line a 20cm springform tin.
• Crush Biscoff biscuits, mix with melted butter, press into the tin, and chill.
• Beat cream cheese, sugar, flour, vanilla, and salt until smooth.
• Beat in sour cream, then eggs and yolks on low speed just until combined.
• Warm Biscoff spread and swirl through the filling.
• Pour into the tin and bake 50–60 minutes until edges set and centre wobbles slightly.
• Cool in the switched-off oven with the door ajar for 1 hour, then cool to room temperature.
• Chill at least 6 hours (overnight is best).
• Warm Biscoff spread (loosen with cream if needed), spread over the top, and decorate.
• Slice with a warm knife for neat portions.

Notes

• Room-temperature dairy and eggs give the smoothest filling.
• Mix on low once you add eggs to reduce cracks.
• For extra insurance against cracking, place a roasting tin of hot water on the shelf below the cheesecake while it bakes.
• Chill overnight for the cleanest slices and the best flavour.