Introduction
Dive into pure decadence with this Biscoff Salted Caramel Cheesecake! It’s a creamy, dreamy dessert that’s sure to impress every guest or satisfy that sweet tooth all on your own. Ready for a cheesecake adventure? Let’s do this!
Detailed Ingredients with measures
- For the Base:
- 300g Biscoff biscuits
- 100g unsalted butter, melted
- For the Cheesecake Filling:
- 500g cream cheese, room temperature
- 100g powdered sugar
- 300ml heavy cream
- 100g Biscoff spread
- For the Salted Caramel Sauce:
- 100g granulated sugar
- 50g unsalted butter
- 60ml heavy cream
- A pinch of sea salt
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours (chilling time included)
- Yield: 12 servings
Directions
1. Crush. Blitz those Biscoff biscuits into fine crumbs. Mix them with melted butter until everything is coated and yummy.
Press.
Line the base of a springform pan with baking paper. Press the Biscoff mixture into the base, making sure it’s even and firm. Chill it in the fridge while you work on the filling magic.
Whip.
In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add in the heavy cream, continuing to beat until it’s fluffy. Fold in the luscious Biscoff spread until the mixture is all one delicious color.
Spread.
Pour the creamy filling over your chilled base. Smooth the top and pop it back in the fridge for at least 4 hours, or even better, overnight.
Caramelize.
For the salted caramel, melt the sugar in a saucepan until it turns a lovely amber color. Stir in the butter until smooth, then add the cream and salt. Let it cool down before generously drizzling over your set cheesecake.
Serve.
Slice a piece of this indulgent delight, pour a little extra caramel if you’re feeling fancy, and enjoy every decadent mouthful.
Get ready to indulge, snap a pic, and share the love. This Biscoff Salted Caramel Cheesecake is a dessert to remember!
Detailed Directions and Instructions
Step 1: Crush
Blitz the Biscoff biscuits into fine crumbs. Combine them with melted unsalted butter until the mixture is well coated and has a delicious texture.
Step 2: Press
Line the base of a springform pan with baking paper. Firmly press the Biscoff biscuit mixture into the base, ensuring it is an even layer. Place the pan in the fridge to chill while you prepare the cheesecake filling.
Step 3: Whip
In a mixing bowl, beat together the room temperature cream cheese and powdered sugar until the mixture is smooth. Gradually add in the heavy cream, continuing to beat until fluffy. Finally, gently fold in the Biscoff spread until the filling is uniformly combined.
Step 4: Spread
Carefully pour the creamy cheesecake filling over the chilled biscuit base. Smooth the top with a spatula and return the cheesecake to the fridge, allowing it to set for a minimum of 4 hours, or preferably overnight.
Step 5: Caramelize
To make the salted caramel sauce, place granulated sugar in a saucepan and heat it until it melts and turns a lovely amber color. Stir in the unsalted butter until melted and smooth. Then, carefully mix in the heavy cream and a pinch of sea salt. Allow the sauce to cool slightly before drizzling it generously over the set cheesecake.
Step 6: Serve
Slice into the cheesecake to serve. If desired, drizzle a little extra salted caramel on top for added indulgence and enjoy every decadent mouthful.
Notes
Cheesecake Storage
Store any leftover cheesecake in the refrigerator, where it will keep well for up to 5 days.
Biscoff Spread
For a richer flavor, consider warming the Biscoff spread slightly before folding it into the cream cheese mixture.
Salted Caramel Tips
When making the caramel sauce, ensure you stir continuously for an even melt, and monitor the heat to prevent burning.
Serving Suggestions
Pair the cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Cook techniques
Crushing
Crush Biscoff biscuits into fine crumbs. This helps create a smooth and even base for the cheesecake.
Mixing
Combine crushed biscuits with melted butter until fully coated. This mixture forms the foundation of the cheesecake.
Pressing
Press the biscuit mixture firmly into the base of a springform pan. A good, even press ensures the base holds together when sliced.
Beating
Beat cream cheese and powdered sugar until smooth, followed by the heavy cream. This process incorporates air to make the filling fluffy and light.
Folding
Gently fold in Biscoff spread. This technique helps maintain the mixture’s lightness while incorporating flavor.
Chilling
Refrigerate the cheesecake for at least 4 hours to allow it to set properly. Overnight chilling is even better for optimal texture.
Caramelizing
Melt granulated sugar until it turns amber. This process requires constant attention to avoid burning.
Drizzling
Once the salted caramel sauce has cooled, drizzle it generously over the cheesecake before serving for an added touch of decadence.
FAQ
Can I use other types of cookies for the base?
Yes, you can substitute Biscoff biscuits with other cookies like graham crackers or digestive biscuits, but the flavor will differ.
How long can the cheesecake stay in the fridge?
The cheesecake can be stored in the fridge for up to 5 days, covered to keep it fresh.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Make sure to wrap it well to prevent freezer burn.
What should I do if my caramel sauce seizes up?
If the caramel sauce seizes, gently reheat it over low heat while stirring, adding a splash of water or cream to loosen it.
Can I make this cheesecake dairy-free?
Yes, you can use dairy-free substitutes for cream cheese and heavy cream, and ensure the biscuits and spread are dairy-free as well.
Conclusion
Indulging in this Biscoff Salted Caramel Cheesecake is truly an experience. With its unique flavors and creamy texture, it is sure to impress at any gathering or satisfy personal cravings. Enjoy every delightful bite!
