Salted Caramel Scoopable Cheesecake

Ingredients

• 150 g white sugar
• 100 g heavy cream (Warmed)
• 50 g salted butter
• salt (A pinch, only if using unsalted butter; otherwise omit.)
• 1 tsp vanilla (For the caramel)
• 150 g biscuits (Biscoff used by the author)
• 50 g butter (Melted)
• 15 g brown sugar
• salt (Amount not specified; added to the biscuit crumble.)
• 350 g cream cheese (Room temperature)
• 65 g icing sugar
• 1 tsp vanilla (For the cheesecake filling)
• 220 g whipping cream (Cold)
• flaky sea salt (For serving; amount not specified)

Steps

1. 1

   Make the caramel: Put the white sugar in a heavy-bottomed saucepan over medium heat. Cook until melted and deep amber.

2. 2

   Remove the pan from the heat. Slowly pour in the warmed heavy cream while whisking continuously; it will bubble up, so add it carefully.

3. 3

   Add the salted butter and whisk until the caramel is completely smooth.

4. 4

   Stir in the pinch of salt only if using unsalted butter, then stir in the vanilla. Let the caramel cool completely before using.

5. 5

   Make the biscuit crumble: Crush the biscuits into a mixture of fine crumbs and small pieces.

6. 6

   Add the melted butter, brown sugar, and salt to the crushed biscuits. Mix well.

7. 7

   Refrigerate the crumble until cool and clumped.

8. 8

   Make the cheesecake filling: Beat the room-temperature cream cheese and icing sugar until completely smooth.

9. 9

   Add the vanilla and mix until combined.

10. 10

    With the mixer on low speed, slowly add the cold whipping cream.

11. 11

    Increase the speed slightly and beat just until the filling thickens and becomes smooth and creamy. Do not overbeat.

12. 12

    Spread half of the cheesecake filling evenly in a container.

13. 13

    Drizzle some cooled salted caramel over the filling and add the biscuit crumble in an even layer. Do not press the crumble down.

14. 14

    Add the remaining cheesecake filling and spread it gently. Repeat the caramel drizzle and even layer of crumble.

15. 15

    Cover and refrigerate for at least 6 hours, preferably overnight.

16. 16

    Remove from the refrigerator 5–10 minutes before serving so it is scoopable. Serve in scoops with more caramel and flaky sea salt.

Notes

The crumble method calls for salt, though the ingredient list does not specify its amount. Caramel quantity for layering and serving is unspecified. The post does not specify a container size.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• vegetarian
• make-ahead
• chilled
• layered