Salted Caramel Cheesecake

Serves 1
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Directions

  1. 1Crush the biscoff biscuits in a ziplock bag using a rolling pin.
  2. 2Crush the biscoff biscuits in a ziplock bag using a rolling pin.
  3. 3Crush the biscoff biscuits in a ziplock bag using a rolling pin.
  4. 4Pour the crushed biscoff biscuits into a bowl.
  5. 5Pour the crushed biscoff biscuits into a bowl.
  6. 6Pour the crushed biscoff biscuits into a bowl.
  7. 7Add melted butter to the crushed biscuits and mix well.
  8. 8Add melted butter to the crushed biscuits and mix well.
  9. 9Add melted butter to the crushed biscuits and mix well.
  10. 10Press the biscuit mixture into a springform pan to form the crust.
  11. 11Press the biscuit mixture into a springform pan to form the crust.
  12. 12Press the biscuit mixture into a springform pan to form the crust.
  13. 13In a large bowl, combine cream cheese, sugar, sour cream, and vanilla, then mix until smooth.
  14. 14In a large bowl, combine cream cheese, sugar, sour cream, and vanilla, then mix until smooth.
  15. 15In a large bowl, combine cream cheese, sugar, sour cream, and vanilla, then mix until smooth.
  16. 16Add four eggs to the cream cheese mixture and mix again.
  17. 17Add four eggs to the cream cheese mixture and mix again.
  18. 18Add four eggs to the cream cheese mixture and mix again.
  19. 19Pour the cheesecake batter over the biscoff crust in the springform pan.
  20. 20Pour the cheesecake batter over the biscoff crust in the springform pan.
  21. 21Pour the cheesecake batter over the biscoff crust in the springform pan.
  22. 22Bake the cheesecake until set.
  23. 23Bake the cheesecake until set.
  24. 24Bake the cheesecake until set.
  25. 25Prepare the caramel sauce by heating it and mixing in cream and butter.
  26. 26Prepare the caramel sauce by heating it and mixing in cream and butter.
  27. 27Prepare the caramel sauce by heating it and mixing in cream and butter.
  28. 28Carefully remove the cheesecake from the springform pan and place it on a serving plate.
  29. 29Carefully remove the cheesecake from the springform pan and place it on a serving plate.
  30. 30Carefully remove the cheesecake from the springform pan and place it on a serving plate.
  31. 31Pour the caramel sauce over the cooled cheesecake, spreading it evenly.
  32. 32Pour the caramel sauce over the cooled cheesecake, spreading it evenly.
  33. 33Pour the caramel sauce over the cooled cheesecake, spreading it evenly.
  34. 34Sprinkle sea salt flakes over the caramel topping.
  35. 35Sprinkle sea salt flakes over the caramel topping.
  36. 36Sprinkle sea salt flakes over the caramel topping.

Ingredients

  • Biscoff biscuits
  • Biscoff biscuits
  • Biscoff biscuits
  • melted butter
  • melted butter
  • melted butter
  • cream cheese
  • cream cheese
  • cream cheese
  • sugar
  • sugar
  • sugar
  • sour cream
  • sour cream
  • sour cream
  • vanilla
  • vanilla
  • vanilla
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • caramel sauce
  • caramel sauce
  • caramel sauce
  • sea salt
  • sea salt
  • sea salt

Equipment

ziplock bagrolling pinbowlfrying panspringform panglassmixerspatulaoven mittwire rackserving plate