Salted Caramel Biscoff Cheesecake

Name: Salted Caramel Biscoff Cheesecake
Ingredients: 250 grams biscoff; 100 grams melted butter; 200 grams salted caramel sauce; 300 grams double cream; 600 grams full fat cream cheese

Serves 1

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Salted Caramel Biscoff Cheesecake

tiktok.com

Serves 1

Directions

1Line the bottom of a 7-inch springform tin with baking paper.
2Take 250 grams of biscoff (one packet of Lotus brand) and crush it finely.
3Set aside 75 grams of the crushed biscoff for later.
4To the remaining 175 grams of crumbs, add 100 grams of melted butter.
5Mix the crumbs and butter well and dump it into the centre of your tin.
6Use one more packet of biscuits to line the sides of the tin, using the crushed biscuits as mortar to hold them in place.
7Press down the base so everything is held firmly in place.
8Stick the tin in the fridge to chill.
9In a big bowl, add 200 grams of salted caramel sauce and 300 grams of double cream.
10Whip them together until they are evenly combined and thickened.
11Add 600 grams of full fat cream cheese and fold it into the caramel and cream mix by hand.
12When it's evenly combined, press half the mixture into your chilled base, making sure to pack it well into the sides.
13Add the crumbs that you saved from earlier to make a layer with them and an extra drizzle of caramel sauce.
14Top with the remaining cheesecake mix and a spread of sauce on the level top.
15Chill the cheesecake for at least four hours, even better overnight.
16When everything's set and before you serve it, you can add some extra decoration with a “Matt Smith fez” (a small round container) and some extra crumbs around the edges.
17Add some extra caramel sauce to the center and it's ready to serve.

Ingredients

250 grams biscoff
100 grams melted butter
200 grams salted caramel sauce
300 grams double cream
600 grams full fat cream cheese

Equipment

7 inch springform tinbaking paperbowlwhiskspoon

Salted Caramel Biscoff Cheesecake

Serves 1

tiktok.com

Salted Caramel Biscoff Cheesecake

tiktok.com

Serves 1

Directions

1Line the bottom of a 7-inch springform tin with baking paper.
2Take 250 grams of biscoff (one packet of Lotus brand) and crush it finely.
3Set aside 75 grams of the crushed biscoff for later.
4To the remaining 175 grams of crumbs, add 100 grams of melted butter.
5Mix the crumbs and butter well and dump it into the centre of your tin.
6Use one more packet of biscuits to line the sides of the tin, using the crushed biscuits as mortar to hold them in place.
7Press down the base so everything is held firmly in place.
8Stick the tin in the fridge to chill.
9In a big bowl, add 200 grams of salted caramel sauce and 300 grams of double cream.
10Whip them together until they are evenly combined and thickened.
11Add 600 grams of full fat cream cheese and fold it into the caramel and cream mix by hand.
12When it's evenly combined, press half the mixture into your chilled base, making sure to pack it well into the sides.
13Add the crumbs that you saved from earlier to make a layer with them and an extra drizzle of caramel sauce.
14Top with the remaining cheesecake mix and a spread of sauce on the level top.
15Chill the cheesecake for at least four hours, even better overnight.
16When everything's set and before you serve it, you can add some extra decoration with a “Matt Smith fez” (a small round container) and some extra crumbs around the edges.
17Add some extra caramel sauce to the center and it's ready to serve.