Introduction
Creating a delightful dessert like salted caramel cheesecake requires a perfect balance of sweetness and texture. The rich cheesecake filling, combined with a crunchy Biscoff biscuit base and luscious salted caramel, makes for a decadent treat. Here’s everything you need to know about the ingredients to make this delicious dessert.
Detailed Ingredients with Measures
Salted Caramel:
1 cup caster sugar / superfine sugar
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)
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
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 (store-bought is an option)
1/8 tsp cooking salt / kosher salt
Decorating:
1/2 of the salted caramel sauce (for drizzling)
1 tsp sea salt flakes
Prep Time
1 hour
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: Approximately 7 hours (including cooling and refrigeration)
Yield: 16 servings (or more as desired)
Detailed Directions and Instructions
SALTED CARAMEL FOR CHEESECAKE (START THIS 1 HOUR PRIOR)
Melt sugar in 4 batches – Spread 1/4 of the caster sugar in a medium saucepan over medium-high heat (or medium if your stove is strong). Allow it to melt, stirring occasionally if needed, then add another 1/4 of the sugar, allowing it to melt. Repeat this process two more times.
Amber colour – Once all the sugar has melted, keep it on the stove for an additional 1 to 2 minutes until it reaches an amber colour. Do not walk away from the stove, as sugar can burn easily.
Make it caramel! Remove the saucepan from the heat. Add the cooking salt and cold butter, whisking until melted (it may not fully combine with the sugar, which is acceptable). Slowly and carefully pour in about 1/3 of the thickened cream (be cautious, as it will steam and bubble). Whisk to combine, then whisk in the remaining cream (this should not bubble).
Simmer – Return the saucepan to the stove on medium-high heat. Once it begins to bubble, let it simmer for 1 minute, stirring and scraping down the sides as necessary.
Cool 1 hour – Pour the caramel into a bowl and cover it with cling wrap, ensuring it touches the surface to prevent a skin from forming. Let it cool completely on the counter for about 1 hour before using.
PREPARATION
Preheat oven to 160°C/320°F (140°C if fan-forced) and position the shelf in the center of the oven.
Line pan: Lightly grease a 23 x 33cm / 9 x 13″ metal pan with unsalted butter. Line it with baking paper, allowing excess paper to hang over the edges for easy lifting later.
CHEESECAKE BISCUIT BASE
Blitz – Break the Biscoff cookies into large pieces by hand and place them in a food processor. Blitz until you have fine crumbs. Add the cinnamon powder, brown sugar, a pinch of salt, and melted butter. Briefly blitz until the mixture resembles wet sand.
Pour into the prepared pan and firmly press the mixture evenly across the base (do not press it up the sides).
CHEESECAKE FILLING
Cream cheese: Using an electric mixer or stand mixer fitted with the paddle attachment (do not use whisk), beat the cream cheese just until smooth, not exceeding 20 seconds on speed 4. This helps minimize air bubbles in the batter.
Add the vanilla extract, sour cream, caster sugar, and cooking salt. Beat until just combined.
Add the eggs one at a time, beating for just 5 seconds between each addition. After the last egg, beat as needed until the batter is smooth, but stop immediately once it is smooth.
Pour the mixture onto the biscuit base and spread it out evenly.
Caramel swirls – Use a spoon to randomly dollop half of the salted caramel across the surface of the cheesecake. Then use a chopstick to create some swirls. Be careful not to mix the caramel into the batter too much; you want to just spread it across the surface.
Bake for 35 minutes. The center should remain slightly soft, but not runny underneath the surface skin.
Cool in oven – Allow the cheesecake to cool in the oven with the door ajar (approximately 20 cm / 8″) for about 1 hour.
Fill cracks and decorate – As it cools, some of the swirls may crack open. Use a teaspoon to fill these cracks with salted caramel. Drizzle the remaining caramel across the surface, using about 3/4 of it (keep leftover caramel for serving or other uses).
Fridge set – Refrigerate the cheesecake in the pan for at least 6 hours or overnight to set.
Remove & cut
To remove, lift the cheesecake out of the pan using the baking paper overhang. Sprinkle with sea salt flakes. Cut into your desired serving sizes, such as 16 bars, or into smaller Petit Four size squares (about 40 x 4cm or 77 x 3cm).
Notes
Note 1
Caster sugar can also be made by finely grinding granulated sugar.
Note 2
Biscoff cookies can be substituted with any plain biscuit or cookies of your choice.
Note 3
Ensure that the cream cheese is at room temperature to achieve a smooth filling.
Note 4
If using store-bought salted caramel, prepare enough for both the filling and the decoration.
Note 5
Adjust the amount of sea salt flakes to your taste preference; more can be added for a stronger salted flavor.
Note 6
Avoid over-mixing to prevent air bubbles from forming in the batter, which can create undesired textures in the cheesecake.
Cook techniques
Making Salted Caramel
Melt sugar in a medium saucepan over medium high heat, adding it in batches. Stir as needed and allow it to reach an amber color before adding salt and butter. Combine cream carefully, allowing it to bubble slightly, then return to the stove to simmer for one minute.
Preparing the Biscuit Base
Break biscuits into pieces and blitz in a food processor until fine crumbs. Combine with cinnamon, brown sugar, salt, and melted butter until the mixture resembles wet sand. Press firmly into the base of the lined pan.
Mixing the Cheesecake Filling
Beat softened cream cheese until smooth, then add vanilla, sour cream, caster sugar, and salt. Incorporate eggs one at a time, mixing just until combined to avoid air bubbles.
Creating Caramel Swirls
Dollop half of the cooled salted caramel over the cheesecake filling and use a chopstick to create gentle swirls without fully mixing it into the batter.
Baking and Cooling
Bake the cheesecake until the middle is slightly soft. After baking, leave the cheesecake in the oven with the door ajar to cool gradually for about one hour.
Finishing Touches
Fill any cracks with remaining salted caramel and drizzle the rest across the surface. Refrigerate for at least six hours, then remove using the paper overhang.
FAQ
Can I use different types of cookies for the base?
Yes, any plain cookie or biscuit can be used as a substitute for Biscoff cookies.
What can I use instead of sour cream?
Full-fat yogurt can be substituted for sour cream in this recipe.
How do I know when the cheesecake is done?
The cheesecake should have a slightly soft center without being runny. It should not jiggle excessively when moved.
Can I make this cheesecake ahead of time?
Absolutely! The cheesecake can be made a day in advance and stored in the refrigerator until serving.
How should I store leftovers?
Leftover cheesecake should be covered and stored in the refrigerator for up to 3-4 days.
Conclusion
This Salted Caramel Cheesecake offers a delightful combination of creamy cheesecake, a crunchy Biscoff biscuit base, and rich salted caramel. It’s a perfect dessert for any occasion, providing layers of flavor and texture that will satisfy any sweet tooth. Enjoy the delightful balance of sweet and salty that will leave your guests craving more.
More recipes suggestions and combination
Chocolate Ganache Topping
Elevate your cheesecake by adding a rich chocolate ganache on top for an indulgent twist.
Fruit Compote Layer
Add a layer of berry compote or a citrus fruit topping to introduce a tart flavor that complements the cheesecake.
Nut Crunch Topping
Sprinkle chopped nuts, such as pecans or walnuts, mixed with a hint of cinnamon for added crunch and flavor.
Cookie Crust Variations
Experiment with different cookie bases like Oreo or graham crackers to give your cheesecake a unique taste.
Mascarpone Swirl
Incorporate mascarpone cheese into the filling for a creamier texture and a slightly tangy flavor profile.
Spiced Pumpkin Cheesecake
During fall, transition to a spiced pumpkin cheesecake by adding pumpkin puree and seasonal spices to the filling.
Coconut Cream Variation
Replace sour cream with coconut cream and add shredded coconut for a tropical twist on your cheesecake.
Maple Syrup Drizzle
For a different sweetener, try a maple syrup drizzle on top instead of salted caramel for a nice earthy flavor.
