Introduction
Creating a delightful salted caramel cheesecake requires a harmonious blend of ingredients that come together to form a rich and indulgent dessert. This article will provide detailed ingredient lists, along with their respective measurements, to help you prepare this scrumptious treat.
Detailed Ingredients with measures
Salted Caramel:
– 1 cup caster sugar / superfine sugar (Note 1)
– 75g / 5 tbsp unsalted butter, cold, cut into ~ 1cm / 0.4″ cubes
– 1/2 cup thickened cream / heavy cream, or any full-fat pourable cream
– 1/2 tsp cooking salt / kosher salt (halve for table salt, + 50% for salt flakes)
Biscoff Biscuit Base:
– 300g / 10 oz Biscoff cookies (38 pieces) or other plain biscuits/cookies (2 1/2 cups crumbs) (Note 2)
– 1/2 tsp cinnamon powder
– 1 tbsp brown sugar
– Pinch of salt
– 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling:
– 1 lb / 500g cream cheese, full fat, softened to room temperature (Note 3 – take note UK/Europe!)
– 1 tsp vanilla extract
– 1/2 cup sour cream, full fat (substitute with yogurt)
– 3/4 cup caster sugar / superfine sugar (or regular white sugar / granulated sugar)
– 3 large eggs, at room temperature (~55g / 2oz in-shell)
– 1/2 of the salted caramel sauce (Note 4 for store-bought)
– 1/8 tsp cooking salt / kosher salt
Decorating:
– 1/2 of the salted caramel sauce (Note 4 for store-bought)
– 1 tsp sea salt flakes (Note 5)
Prep Time
Preparation for this recipe will take around 15 to 20 minutes. This includes measuring out ingredients and preparing both the salted caramel and the cheesecake base.
Cook Time, Total Time, Yield
The cheesecakes will need approximately 35 minutes to bake at 160°C (320°F), with an additional hour of cooling time in the oven. After that, allow at least 6 hours, or preferably overnight, for refrigeration to set. In total, expect about 8 hours and 15 minutes from start to finish, with a yield of about 16 servings, depending on how you cut the cheesecake. Enjoy this heavenly dessert!
Detailed Directions and Instructions
SALTED CARAMEL FOR CHEESECAKE (START THIS 1 HOUR PRIOR)
Melt the sugar in a medium saucepan over medium-high heat. Spread 1/4 of the caster sugar evenly in the pan and let it melt without stirring. Once melted, add another 1/4 of the sugar, allow it to melt, and repeat this process until all sugar is melted.
Amber Colour
Allow the melted sugar to sit on the heat for another 1 to 2 minutes until it turns an amber color. Ensure you stay nearby as sugar can burn easily.
Make it Caramel!
Remove the saucepan from the heat. Add the cooking salt and cold butter, whisking until the butter is fully melted and combined. Next, carefully pour in about 1/3 of the thickened cream; expect some bubbling. Continue to whisk until combined, then add the remaining cream, stirring until smooth.
Simmer
Return the saucepan to the medium-high heat. Allow the mixture to come to a gentle bubble and simmer for about 1 minute, stirring often and scraping down the sides as necessary.
Cool 1 Hour
Transfer the caramel into a bowl. Cover with cling wrap, ensuring the wrap touches the surface to prevent the formation of a skin. Allow it to cool completely on the counter for about 1 hour.
PREPARATION
Preheat the oven to 160°C/320°F (140°C fan-forced). Position the oven rack in the middle of the oven.
Line Pan
Lightly grease a 23 x 33 cm (9 x 13 inch) metal pan with unsalted butter. Line the pan with baking paper, ensuring there is an overhang on the sides for easy removal of the cheesecake later.
CHEESECAKE BISCUIT BASE
Blitz the Biscoff cookies by breaking them up roughly by hand and placing them into a food processor. Process until they resemble fine crumbs. Add in the cinnamon powder, brown sugar, salt, and melted butter. Blitz briefly until the mixture resembles wet sand.
Press Base
Pour the crumb mixture into the prepared pan and use your hands to firmly press the mixture evenly across the base of the pan, without touching the sides.
CHEESECAKE FILLING
In a large mixing bowl, beat the softened cream cheese using an electric mixer or stand mixer fitted with a paddle attachment, mixing just until smooth for no longer than 20 seconds to avoid incorporating too much air.
Add Remaining Ingredients
Add the vanilla extract, sour cream, sugar, and kosher salt into the cream cheese mixture. Beat gently until just combined.
Add Eggs
Add the eggs one by one, beating for just 5 seconds between each addition. After the last egg is added, mix until the batter is smooth but be careful to stop mixing immediately once smooth.
Pour Filling
Pour the cream cheese filling onto the prepared biscuit base and spread it evenly.
Caramel Swirls
Dollop half of the cooled salted caramel sauce onto the cheesecake filling surface. Use a chopstick or a skewer to gently swirl it into the top layer, being careful not to mix it in too much.
Bake
Bake in the preheated oven for 35 minutes. The middle should remain a bit soft while the surface should not be runny.
Cool in Oven
Turn off the oven and open the door approximately 20 cm (8 inches). Allow the cheesecake to cool in the oven for about 1 hour; this will help prevent cracking.
Fill Cracks and Decorate
As the cheesecake cools, you may notice some cracks forming. Use a teaspoon to fill these cracks with additional salted caramel. Drizzle the rest of the caramel generously over the top of the cheesecake, using about 3/4 of what you have remaining after filling the cracks.
Fridge Set
Refrigerate the cheesecake in the pan for at least 6 hours or overnight to set.
Remove & Cut
To remove the cheesecake, gently lift it out of the pan using the overhanging baking paper. Sprinkle with sea salt flakes. Cut into desired pieces; you can opt for 16 bars or smaller squares for petit fours.
Notes
Note 1
Caster sugar or superfine sugar is preferred for a smooth caramel sauce.
Note 2
You can substitute Biscoff cookies with another type of plain biscuits or cookies if desired.
Note 3
Ensure the cream cheese is at room temperature for ease of mixing. This is particularly important in the UK and Europe where cream cheese firmness may vary.
Note 4
You may use store-bought salted caramel sauce as a convenient alternative for this recipe.
Note 5
Sea salt flakes add an extra touch of flavor and texture on top of the cheesecake.
Note 6
Avoid overmixing to keep air bubbles out and ensure a smooth filling.
Cook techniques
Making Salted Caramel
Melt sugar in a saucepan over medium heat, stirring occasionally until it becomes an amber color. Remove from heat and whisk in salt and cold butter, followed by cream. Return to heat and simmer for one minute.
Preparing the Biscuit Base
Blitz biscuits in a food processor until fine crumbs form. Mix with cinnamon, brown sugar, salt, and melted butter until the mixture resembles wet sand. Press evenly into the base of a lined pan.
Mixing Cheesecake Filling
Beat softened cream cheese until smooth, then add vanilla, sour cream, sugar, and salt. Incorporate eggs one at a time, mixing briefly until smooth without incorporating too much air.
Creating Swirls
Dollop half of the prepared salted caramel over the cheesecake mixture and use a chopstick to create gentle swirls without fully mixing.
Baking the Cheesecake
Bake in a preheated oven until the center is slightly soft. Cool the cheesecake in the oven with the door ajar to minimize cracks.
Decorating the Cheesecake
Fill any cracks with leftover salted caramel and drizzle the remaining caramel across the surface. Refrigerate to set before serving.
FAQ
Can I use different types of cookies for the base?
Yes, any plain cookies can be used as a substitute for Biscoff cookies.
What if I can’t find caster sugar?
You can substitute caster sugar with granulated sugar, but it may take longer to dissolve in the caramel.
Can I make this cheesecake without sour cream?
Yes, you can substitute sour cream with full-fat yogurt.
How long does the cheesecake need to set in the fridge?
The cheesecake should be refrigerated for at least 6 hours, but overnight is best for improved texture.
What can I use instead of heavy cream?
You can use any full-fat pourable cream, or a dairy alternative that mimics the texture.
Conclusion
This salted caramel cheesecake offers a delightful balance of rich flavors and creamy textures, making it an indulgent dessert that is sure to impress. The combination of the Biscoff biscuit base, velvety cheesecake filling, and luscious salted caramel creates a perfect treat for any occasion. Allowing adequate cooling and chilling time ensures a perfect slice every time, making this dessert a superb choice for gatherings or to satisfy a sweet craving.
Chocolate Ganache Topping
Elevate your cheesecake by adding a rich chocolate ganache on top. Simply melt dark chocolate with heavy cream and pour it over the chilled cheesecake for a decadent finish.
Fruit Compote Layer
Add a fresh touch by creating a berry compote with raspberries or strawberries. Cook down the berries with a bit of sugar and lemon juice, then pour it over the cheesecake before serving.
Nutty Crust Variation
For a different flavor profile, consider using crushed nuts such as almonds or walnuts mixed with the Biscoff cookies in the base for added crunch and flavor.
Spiced Pumpkin Cheesecake
Incorporate pumpkin puree and pumpkin spice into the cheesecake filling for a seasonal twist perfect for fall holidays.
Caramel Apple Cheesecake
Top your cheesecake with sautéed apples and a sprinkle of cinnamon. Drizzle with additional salted caramel for an apple pie-inspired dessert.
Salted Caramel Swirled Brownies
Use the salted caramel sauce to swirl through a brownie batter before baking for a rich and chewy dessert with a caramel twist.
Coconut Cream Cheesecake
Mix shredded coconut into the cheesecake filling, and top with toasted coconut flakes for a tropical flavor experience.
Oreo Cookie Crust
Substitute the Biscoff cookie base with crushed Oreo cookies for a classic flavor pairing that complements the salted caramel perfectly.
Chai Spiced Cheesecake
Add chai spice mix to your filling for a warm and aromatic flavor that pairs well with the rich caramel notes.
