Oh my goodness, let me tell you about this biscoff salted caramel cheesecake! It’s like a hug in dessert form—rich, creamy, and absolutely irresistible. Imagine sinking your fork into a velvety cheesecake that’s perfectly balanced with the sweet and salty notes of caramel, all resting on a crunchy Biscoff biscuit base. I first tried this delightful treat at a friend’s gathering, and I was instantly hooked! It became my go-to dessert for every occasion because it never fails to impress. Whether it’s a cozy dinner with friends or a festive holiday celebration, this cheesecake is always the star of the show. Trust me, once you take that first bite, you’ll understand why everyone is raving about it!
Ingredients for Biscoff Salted Caramel Cheesecake
Gather these simple yet decadent ingredients to create your biscoff salted caramel cheesecake. Trust me, each one plays a vital role in achieving that heavenly flavor and texture!
- 200g Biscoff biscuits (crushed into fine crumbs)
- 100g unsalted butter (melted)
- 400g cream cheese (softened to room temperature)
- 200g powdered sugar
- 200ml double cream
- 100g salted caramel sauce (plus extra for drizzling, if desired)
- 1 tsp vanilla extract
- Pinch of salt
How to Prepare Biscoff Salted Caramel Cheesecake
Let’s get that mouthwatering biscoff salted caramel cheesecake ready! It’s easier than you might think, and I promise, the results are so worth it!
- First things first, preheat your oven to 160°C (320°F). This is super important for the perfect bake!
- While the oven warms up, grab your Biscoff biscuits and crush them into fine crumbs. I like to put them in a ziplock bag and smash them with a rolling pin—just a little aggression helps!
- Next, mix those crumbs with the melted butter until it resembles wet sand. Then, press this mixture firmly into the bottom of a springform pan to form a solid base.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. You want to avoid any lumps here, so take your time!
- Now, add in the double cream, salted caramel sauce, vanilla extract, and a pinch of salt. Mix everything together until it’s beautifully combined and silky.
- Pour this luscious cheesecake filling over your biscuit base, spreading it evenly with a spatula.
- Pop it in the oven and bake for about 30 minutes. You’ll know it’s ready when the edges are set but the center has a slight jiggle—don’t worry, it’ll firm up as it cools!
- Once baked, let it cool at room temperature before transferring it to the fridge. Chill for at least 4 hours, or overnight if you can wait!
And just like that, you’ve got yourself a cheesecake that’s going to steal the spotlight!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich cream cheese and sweet, salty caramel makes every bite a taste sensation!
- Effortless Preparation: With just a few simple steps, you’ll have a show-stopping dessert without spending all day in the kitchen.
- Beautiful Presentation: This cheesecake looks stunning, making it a perfect centerpiece for any gathering or celebration.
- Crowd-Pleaser: Whether it’s a birthday party or a casual dinner, everyone will be asking for seconds (or thirds!)!
- Make-Ahead Delight: You can prepare this cheesecake in advance, freeing up time on the day of your event.
- Customizable: Feel free to drizzle extra salted caramel or even top it with fresh fruit for a twist!
Tips for Success
Alright, let’s make sure your biscoff salted caramel cheesecake turns out absolutely perfect! Here are my top tips to elevate your baking game:
- Room Temperature Ingredients: Always use cream cheese and eggs at room temperature. This helps create that smooth, creamy texture we’re after!
- Don’t Overmix: When combining your filling, mix just until everything is incorporated. Overmixing can lead to cracks in your cheesecake.
- Baking Technique: If you have it, bake your cheesecake in a water bath. This helps maintain moisture and prevents cracking on the surface.
- Flavor Boost: Feel free to add a bit more salted caramel into the filling for an extra punch of flavor. Who doesn’t love more caramel?
- Chilling Time: Don’t rush the chilling process! Letting it set overnight is ideal for the best texture and flavor.
With these tips in your back pocket, you’re all set for cheesecake success!
Storage & Reheating Instructions
Once you’ve savored your delicious biscoff salted caramel cheesecake, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store them to keep that incredible flavor intact.
Make sure to cover the cheesecake tightly with plastic wrap or store it in an airtight container. It’ll stay fresh in the refrigerator for up to one week—although I doubt it’ll last that long!
If you want to enjoy it later, you can also freeze individual slices. Just wrap each slice in plastic wrap and then place them in a freezer-safe bag. They’ll be good for up to two months. When you’re ready to indulge again, simply thaw it in the fridge overnight—no reheating needed! Just serve it chilled, and it’ll taste just as heavenly as the day you made it!
Nutritional Information for Biscoff Salted Caramel Cheesecake
Let’s talk about how indulgent yet surprisingly manageable the nutritional profile of this biscoff salted caramel cheesecake can be! Each slice packs a delicious punch while still being a treat you can enjoy without too much guilt.
Here’s a breakdown of the estimated nutritional values per serving:
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 25g
- Protein: 4g
These values are estimates, of course, as ingredients can vary. But with such a delightful treat, you can savor each bite knowing you’re in for a real dessert experience!
FAQ about Biscoff Salted Caramel Cheesecake
I know you might have some burning questions about this biscoff salted caramel cheesecake, so let’s dive into a few of the most common ones!
Can I use a different type of biscuit for the crust?
Absolutely! While Biscoff gives it that signature flavor, you could use graham crackers or digestive biscuits if you prefer. Just keep in mind that the flavor will change a bit.
How do I know when the cheesecake is fully baked?
You’re looking for a slight jiggle in the center when you gently shake the pan. The edges should be set, but the middle will firm up as it cools.
Can I make this cheesecake without cream cheese?
If you want to substitute, you could use mascarpone cheese for a similar creamy texture. Just be aware that it may alter the flavor slightly!
What’s the best way to serve this cheesecake?
I love serving it chilled, drizzled with extra salted caramel on top. You can also add some whipped cream or a sprinkle of crushed Biscoff for an extra touch!
Can I freeze leftovers?
Yes! Just wrap individual slices in plastic wrap and store them in a freezer-safe bag. They’ll be good for up to two months!
Hope these answers help you on your cheesecake journey!
Call to Action
Now that you’ve got the scoop on this delightful biscoff salted caramel cheesecake, I can’t wait to hear how yours turns out! If you give this recipe a try, please leave a comment below and let me know what you think. Did you add your own twist? How did your friends and family react? I love hearing your stories! And if you enjoyed this recipe, don’t forget to rate it. Your feedback means the world to me and helps others discover this tasty treat. Happy baking, and may your cheesecake adventures be delicious!
Biscoff Salted Caramel Cheesecake: 7 Steps to Delight
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy biscoff salted caramel cheesecake with a crunchy base.
Ingredients
- 200g Biscoff biscuits
- 100g unsalted butter
- 400g cream cheese
- 200g powdered sugar
- 200ml double cream
- 100g salted caramel sauce
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the Biscoff biscuits and mix with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add double cream, salted caramel sauce, vanilla extract, and salt. Mix until combined.
- Pour the cheesecake filling over the biscuit base.
- Bake for 30 minutes, then let it cool.
- Refrigerate for at least 4 hours before serving.
Notes
- For a stronger caramel flavor, add more salted caramel sauce.
- Keep refrigerated and consume within a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: biscoff salted caramel cheesecake
