Description
Creamy Biscoff salted caramel cheesecake blends indulgent cookie butter with rich caramel in a luxurious dessert. Smooth layers of sweet and salty flavors promise delightful moments of pure culinary bliss you’ll savor to the last delectable bite.
Ingredients
Scale
Cheesecake Base:
- 2 packages Biscoff cookies
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) heavy cream
Sweeteners and Flavoring:
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 jar store-bought salted caramel sauce
Optional Additions:
- 1/4 cup (60 grams) Biscoff spread
Instructions
- Transform Biscoff cookies into ultra-fine powder using a food processor or rolling pin, ensuring uniform crumb consistency.
- Combine cookie crumbs with melted butter, creating a cohesive mixture that holds together when pressed.
- Firmly compact the buttery crumb mixture into the base of a springform pan, creating an even, compact foundation.
- Preheat the oven to 350°F and bake the crust for 10 minutes until lightly golden, then allow to cool completely.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free texture.
- Incorporate eggs individually, gently mixing after each addition to maintain a smooth batter consistency.
- Fold in heavy cream, vanilla extract, and Biscoff spread, ensuring thorough yet gentle integration.
- Carefully transfer the creamy filling onto the cooled crust, spreading evenly to prevent air pockets.
- Position the pan inside a larger water bath and bake at 325°F for approximately 1 hour, monitoring until the center remains slightly jiggly.
- After baking, switch off the oven and leave the door slightly open, allowing the cheesecake to gradually cool and prevent cracking.
- Remove from the oven and let the cheesecake reach room temperature naturally.
- Refrigerate for minimum 4 hours or preferably overnight to achieve optimal set and flavor development.
- Gently warm salted caramel sauce and elegantly drizzle over the chilled cheesecake surface.
- Garnish by sprinkling crushed Biscoff cookies across the top, adding delightful textural contrast.
Notes
- Crumble cookies thoroughly to ensure a uniform, compact base that holds together perfectly when sliced.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
- Use room temperature ingredients for smoother, more consistent cream cheese mixture that blends effortlessly.
- Create a foolproof water bath by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage and ensure even baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg