Salted Caramel Biscoff Cheesecake
Ingredients
Crust
Biscoff biscuits (crushed)
250 g
butter (melted)
100 g
Filling
cream cheese (room temperature)
600 g
granulated sugar
150 g
sour cream
200 g
eggs (room temperature)
3 piece
vanilla extract
10 ml
Biscoff spread
200 g
Topping
Biscoff spread
150 g
heavy cream
100 ml
sea salt flakes
5 g
Instructions
Prepare the crust
Crush the Biscoff biscuits and mix with melted butter until the mixture resembles wet sand.
Press crust into pan
Press the crust mixture firmly into the base of a springform pan to create an even layer.
Bake the crust
Bake the crust for 10 minutes at 180°C until lightly golden, then cool completely.
Make the cheesecake filling
Beat cream cheese and sugar until smooth, then add sour cream, eggs one at a time, vanilla, and Biscoff spread.
Bake the cheesecake
Pour the filling over the cooled crust and bake at 160°C for 55 minutes until the edges are set but the center still jiggles slightly.
Cool the cheesecake
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the salted caramel topping
Gently warm Biscoff spread with heavy cream until smooth, then drizzle over the chilled cheesecake and sprinkle with sea salt flakes.
Original recipe
Storage
Store covered in the refrigerator. For longer storage, freeze without topping and add topping after thawing.
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