Salted Caramel Cheesecake

Ingredients

• 200 g Biscoff cookies (For the crust; crushed)
• 80 g Unsalted butter (Melted, for the crust)
• 400 g Cream cheese (At room temperature)
• 100 g Granulated sugar (For the filling)
• 100 g Sour cream (For the filling)
• 1.5 tbsp Salted caramel (Heaped tablespoons, to mix into the filling; reserve the rest for decorating)
• 1 tsp Vanilla extract
• Salt (A pinch, for the filling)
• 2 Large eggs (Add one at a time)
• 1 tbsp All-purpose flour
• 200 g Granulated sugar (For the salted caramel)
• 85 g Unsalted butter (Cubed and at room temperature, for the caramel)
• 120 ml Heavy cream (Warm)
• 1 tsp Flaky sea salt (For the caramel)
• Flaky sea salt (A pinch for finishing)

Steps

1. 1

   Make the salted caramel. Place the sugar in a heavy-bottomed saucepan over medium heat. Melt it, stirring occasionally, until it turns an even amber color; watch it closely so it does not burn.

2. 2

   Reduce the heat to low. Add the cubed butter and whisk until melted and the mixture is smooth.

3. 3

   Slowly add the warm cream while whisking. Be careful, as the caramel will bubble vigorously. Mix until the sauce is smooth and fully combined.

4. 4

   Remove from the heat, add the flaky sea salt, and mix well. Let the caramel cool before using it in the filling.

5. 5

   Line an 18 cm (7-inch) round pan with parchment paper. Crush the Biscoff cookies in a food processor or inside a resealable bag until finely crumbed.

6. 6

   Transfer the crumbs to a bowl. Add the melted butter and mix until the texture resembles wet sand.

7. 7

   Pour the cookie mixture into the pan. Gradually press it over the bottom and sides to form a compact, even crust. Freeze the pan while you prepare the filling.

8. 8

   Preheat the oven to 160 °C (320 °F). In a large bowl, beat the cream cheese with the sugar until smooth and lump-free, avoiding overmixing so you do not incorporate too much air.

9. 9

   Add the sour cream, 1–2 heaped tablespoons of the cooled salted caramel, the vanilla, and a pinch of salt. Mix until fully combined.

10. 10

    Add the eggs one at a time, mixing well after each addition. Add the flour and mix only until the batter is smooth.

11. 11

    Pour the cheesecake batter over the chilled crust. Tightly wrap the bottom and outer sides of the pan with aluminum foil to prevent water from getting in.

12. 12

    Place the pan inside a deep roasting pan. Pour hot water into the roasting pan until it reaches approximately halfway up the sides of the cake pan, creating a water bath.

13. 13

    Bake for 50–55 minutes, until the edges are set and the center still jiggles slightly when the pan is moved.

14. 14

    Turn off the oven and leave the cheesecake inside for approximately 1 hour, with the door slightly ajar. This helps it cool gradually and prevents cracking.

15. 15

    Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate it overnight, until thoroughly set.

16. 16

    The next day, remove the cheesecake from the pan. Drizzle the remaining salted caramel over the surface and spread it evenly. Finish with a pinch of flaky sea salt, slice into portions, and serve.

Notes

Use the remaining caramel for decorating. Add the cream to the caramel slowly and carefully, as the mixture will be very hot and bubble vigorously. Keep the cheesecake refrigerated and slice it after it has rested overnight.

Nutrition per serving

• dessert
• cheesecake
• baked
• salted caramel
• refrigerated
• water bath
• baking
• vegetarian