Salted Caramel Cheesecake
Ultra-creamy baked cheesecake on a buttery Biscoff cookie crust, finished with silky homemade salted caramel sauce. Rich, smooth, and absolutely irresistible.
Equipment
Ingredients
Biscoff Crust
Biscoff cookies (crushed)
200 g
unsalted butter (melted)
60 g
Cheesecake Filling
cream cheese (room temperature)
900 g
granulated sugar
200 g
sour cream (room temperature)
240 g
large eggs (room temperature)
3 piece
vanilla extract
10 ml
homemade caramel sauce
120 ml
Salted Caramel Topping
granulated sugar
200 g
unsalted butter
90 g
heavy cream
120 ml
sea salt
5 g
Instructions
Prepare the Biscoff crust
Crush Biscoff cookies and mix with melted butter to form the crust base.
Press crust into pan
Press the cookie mixture firmly into the bottom of a 23 cm springform pan.
Pre-bake the crust
Bake the crust for 10 minutes at 175°C to set it before adding filling.
Make the cheesecake filling
Beat cream cheese and sugar until smooth, then add sour cream, eggs, vanilla, and caramel sauce.
Pour filling over crust
Pour the cheesecake filling over the pre-baked crust and smooth the top.
Bake the cheesecake
Bake at 160°C for 60-70 minutes until edges are set but center still jiggles slightly.
Cool in oven
Turn off oven and let cheesecake cool inside for 1 hour with door slightly ajar.
Chill the cheesecake
Refrigerate cheesecake for at least 4 hours or overnight to set completely.
Make salted caramel sauce
Cook sugar until amber, add butter and cream, then finish with sea salt.
Add caramel topping
Pour cooled salted caramel over chilled cheesecake and spread evenly.
Original recipe
Storage
Store covered in refrigerator. Caramel topping may soften when frozen.
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