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
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