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Biscoff Salted Caramel Cheesecake

Biscoff Salted Caramel Cheesecake
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Decadent Biscoff Salted Caramel Cheesecake with a crunchy cookie crust and rich caramel topping.

Ingredients

Scale
  • 250g Biscoff cookies, crushed
  • 80g unsalted butter, melted
  • 500g cream cheese, softened
  • 150g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200ml heavy cream
  • 100g salted caramel sauce, plus extra for topping
  • Pinch of sea salt

Instructions

  1. Preheat oven to 160°C (325°F). Grease a 20cm springform pan.
  2. Combine crushed Biscoff cookies and melted butter. Press mixture into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Fold in heavy cream and salted caramel sauce until just combined.
  6. Pour the cheesecake mixture over the Biscoff crust.
  7. Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
  8. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
  9. Remove from oven and let cool completely on a wire rack.
  10. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  11. Drizzle with extra salted caramel sauce and a sprinkle of sea salt before serving.

Notes

  • For best results, ensure all ingredients are at room temperature.
  • Do not overmix the cheesecake batter to prevent cracks.
  • You can make your own salted caramel sauce or use store-bought.

Nutrition

Find it online: https://richfeast.com/biscoff-salted-caramel-cheesecake/