Salted Caramel Biscoff Cheesecake

This luxurious Salted Caramel Biscoff Cheesecake, known as 'Cheesecake Biscoff Caramellato' in Italy, is a delightful fusion of creamy cheesecake and the beloved spiced flavors of Biscoff cookies. The rich, velvety texture of the cheesecake is complemented by a homemade salted caramel sauce that adds a perfect balance of sweetness and saltiness. Traditionally enjoyed during celebrations and gatherings, this cheesecake embodies the essence of indulgence and is a showstopper dessert that leaves a lasting impression. The velvety cream cheese filling, combined with the crunchy Biscoff crust, creates a harmonious contrast that is both satisfying and memorable. Perfect for special occasions or a luxurious treat at home, this cheesecake will elevate any dining experience.

Ingredients (Makes 12 servings)

Caramel Sauce

1 cup granulated sugar (200g)
5 tbsp unsalted butter, room temperature and sliced (70g)
½ cup heavy cream, warmed (120g)
1 tsp vanilla extract
1 tsp salt

Crust

200g Biscoff cookies (about 26 cookies)
6 tbsp unsalted butter, melted (85g)

Cheesecake Filling

32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
1 cup granulated sugar (200g)
2 tsp vanilla extract
4 large eggs, room temperature
⅓ cup heavy cream, room temperature (80g)
½ cup sour cream, room temperature (120g)
1 tbsp cornstarch

Assembly

⅔ cup salted caramel sauce
Remaining salted caramel sauce

For Serving/Garnishing

Optional: Flaky sea salt for garnish

Nutrition Information (per 100g)

Calories: 350
Fat: 25
Protein: 6
Carbohydrates: 30
Fiber: 1

Directions

Prepare the Caramel Sauce

1. In a dry, wide-bottomed pan, add the sugar and spread it evenly.
2. Heat on the lowest flame, stirring gently with a dry whisk or spatula as the sugar begins to melt.
3. Continue cooking until the sugar is fully melted and achieves a deep golden color, about 20 minutes.
4. Remove from heat and whisk in the butter until combined, followed by the warm cream, stirring until smooth.
5. Stir in the salt and vanilla, then transfer to a bowl to cool completely.

Prepare the Crust

6. Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
7. Process Biscoff cookies into fine crumbs, then mix in melted butter.
8. Press the mixture firmly into the bottom of the prepared pan.

Bake the Crust

9. Bake for 7-8 minutes, then reduce the oven temperature to 325°F (160°C).

Prepare the Cheesecake Filling

10. In a stand mixer, combine cream cheese, sugar, and vanilla. Mix until creamy.
11. Add eggs one at a time, mixing on low until just combined.
12. Incorporate the heavy cream, sour cream, and sifted cornstarch, mixing gently.
13. Fold in the salted caramel sauce until fully combined.

Assemble the Cheesecake

14. Cover the springform pan with foil to prevent water from leaking in during baking.
15. Pour the cheesecake batter over the crust and tap the pan to remove air bubbles.

Bake the Cheesecake

16. Place the cheesecake pan in a larger tray filled with boiling water and bake for 75-80 minutes.

Cool the Cheesecake

17. Let the cheesecake cool at room temperature for 2 hours, then refrigerate overnight.

Serve the Cheesecake

18. Warm the remaining caramel sauce and drizzle over the cheesecake before serving.
19. Garnish with flaky sea salt, slice, and enjoy!

Cookix's Secrets

Baking Tips

Avoid opening the oven door during baking to maintain temperature.

Caramel Tips

Use a light-colored pan to monitor the caramel color more easily.

Cheesecake Tips

Ensure all ingredients are at room temperature for a smooth batter.

Flavor Twists

Add a layer of chocolate ganache on top for an extra indulgent twist.

Healthier Options

Substitute Greek yogurt for sour cream for a lighter version.

Seasonal Variations

Incorporate pumpkin puree in the autumn for a seasonal flavor.