Description
A rich and creamy biscoff salted caramel cheesecake with a crunchy base.
Ingredients
Scale
- 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