Salted Caramel Cheesecake

123 mins
Serves 8
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Directions

  1. 1Make homemade caramel sauce: add sugar to a pan and cook it on low heat until melted and golden. Add softened butter, then warm cream; whisk until creamy. Add salt and vanilla; let cool.
  2. 2Make homemade caramel sauce: add sugar to a pan and cook it on low heat until melted and golden. Add softened butter, then warm cream; whisk until creamy. Add salt and vanilla; let cool.
  3. 3Make homemade caramel sauce: add sugar to a pan and cook it on low heat until melted and golden. Add softened butter, then warm cream; whisk until creamy. Add salt and vanilla; let cool.
  4. 4For the crust, use Biscoff cookies and pulse in a food processor until crushed. Press into a springform pan and bake.
  5. 5For the crust, use Biscoff cookies and pulse in a food processor until crushed. Press into a springform pan and bake.
  6. 6For the crust, use Biscoff cookies and pulse in a food processor until crushed. Press into a springform pan and bake.
  7. 7In a mixer, beat together cream cheese, sugar, and vanilla until creamy. Make sure to scrape the bowl multiple times.
  8. 8In a mixer, beat together cream cheese, sugar, and vanilla until creamy. Make sure to scrape the bowl multiple times.
  9. 9In a mixer, beat together cream cheese, sugar, and vanilla until creamy. Make sure to scrape the bowl multiple times.
  10. 10Whisk eggs in a separate bowl, then slowly pour into the cream cheese mixture while whisking.
  11. 11Whisk eggs in a separate bowl, then slowly pour into the cream cheese mixture while whisking.
  12. 12Whisk eggs in a separate bowl, then slowly pour into the cream cheese mixture while whisking.
  13. 13Add heavy cream, sour cream, and cornstarch; whisk to combine.
  14. 14Add heavy cream, sour cream, and cornstarch; whisk to combine.
  15. 15Add heavy cream, sour cream, and cornstarch; whisk to combine.
  16. 16Add salted caramel sauce and mix until combined.
  17. 17Add salted caramel sauce and mix until combined.
  18. 18Add salted caramel sauce and mix until combined.
  19. 19Pour filling into the baked crust, tap out air bubbles, and bake in a water bath.
  20. 20Pour filling into the baked crust, tap out air bubbles, and bake in a water bath.
  21. 21Pour filling into the baked crust, tap out air bubbles, and bake in a water bath.
  22. 22Let the cheesecake cool overnight.
  23. 23Let the cheesecake cool overnight.
  24. 24Let the cheesecake cool overnight.
  25. 25Drizzle remaining salted caramel sauce over the cooled cheesecake.
  26. 26Drizzle remaining salted caramel sauce over the cooled cheesecake.
  27. 27Drizzle remaining salted caramel sauce over the cooled cheesecake.
  28. 28Sprinkle flaky sea salt on top.
  29. 29Sprinkle flaky sea salt on top.
  30. 30Sprinkle flaky sea salt on top.

Ingredients

  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 package Biscoff cookies
  • 1 package Biscoff cookies
  • 1 package Biscoff cookies
  • 2 packages cream cheese
  • 2 packages cream cheese
  • 2 packages cream cheese
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 cup salted caramel sauce
  • 1 cup salted caramel sauce
  • 1 cup salted caramel sauce
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt

Equipment

panwhiskfood processorspringform panmixer