Salted Caramel Cheesecake
Equipment
Ingredients
Salted Caramel
sugar (granulated)
120 g
heavy cream (liquid, cold)
80 g
unsalted butter (cubed)
50 g
Biscuit Base
speculoos biscuits (crushed)
250 g
melted butter (melted)
100 g
Cheesecake Cream
cream cheese (softened)
450 g
heavy cream (liquid, very cold)
200 g
powdered sugar (sifted)
20 g
vanilla extract (liquid)
1 tsp
Instructions
Make salted caramel
Melt the sugar over medium heat until it turns amber, then add butter and hot cream.
Cool the caramel
Mix caramel until smooth and let it cool completely before using.
Prepare biscuit base
Crush speculoos biscuits finely, mix with melted butter until wet-sand texture.
Form biscuit crust
Press biscuit mixture firmly into molds covering bottom and sides evenly.
Chill biscuit base
Refrigerate the biscuit crust for 30 minutes to set.
Prepare cheesecake filling
Whisk cream cheese with vanilla and powdered sugar until smooth.
Whip heavy cream
Whip very cold heavy cream until stiff peaks form.
Combine filling
Gently fold whipped cream into cream cheese mixture until well combined.
Assemble and finish
Pour cheesecake filling over chilled biscuit base and drizzle with cooled salted caramel.
Original recipe
Storage
Store covered in refrigerator. Caramel may harden when cold - let sit 10 minutes before serving
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