Oh my goodness, let me tell you about this amazing Biscoff salted caramel cheesecake! It’s like a hug in dessert form, and trust me, once you take a bite, you’ll be hooked. I remember the first time I made cheesecake; I was so nervous, but that first slice was like pure magic! The creamy texture paired with the rich, buttery flavor of Biscoff cookies and that delightful hint of salted caramel—wow, it’s heavenly! Seriously, it’s indulgence at its finest, and perfect for any occasion. Whether it’s a cozy night in or a big celebration, this cheesecake is sure to impress and satisfy those sweet cravings. You’ll want to savor every creamy bite!
Ingredients List
- 200g Biscoff cookies, crushed into fine crumbs
- 100g unsalted butter, melted until smooth
- 400g cream cheese, softened to room temperature
- 100g powdered sugar, sifted for a smooth texture
- 200ml heavy cream, cold for whipping
- 150g salted caramel sauce, plus extra for drizzling
- 1 tsp vanilla extract, for added flavor
- Pinch of sea salt, to enhance the sweetness
How to Prepare Biscoff Salted Caramel Cheesecake
Preheat the Oven and Prepare the Crust
First things first, let’s get that oven preheating to 180°C (350°F). While it warms up, grab your Biscoff cookies and crush them into fine crumbs—this is where the magic starts! Mix the crumbs with the melted unsalted butter until it’s all combined. Now, press this delicious mixture firmly into the bottom of a springform pan to create a solid base. Make sure it’s nice and even, so every slice has that yummy crust!
Make the Cheesecake Filling
Now for the fun part! In a large mixing bowl, beat the softened cream cheese and sifted powdered sugar together until it’s smooth and creamy. This should take about 2-3 minutes; you want it to be lump-free and velvety. Next, add the cold heavy cream, vanilla extract, and a pinch of sea salt. Mix again until it’s all well combined and starts to thicken up—aim for about 3-4 minutes. Lastly, gently fold in the salted caramel sauce; be careful not to overmix, as you want those beautiful caramel swirls to show!
Combine and Bake
Time to put it all together! Pour that luscious cheesecake filling over your prepared crust, spreading it out evenly. Pop it in the oven and bake for about 30 minutes. When the time’s up, turn off the oven and let the cheesecake cool inside for a bit; this helps prevent any cracks from forming. Once it’s cooled down, take it out and let it cool completely at room temperature before transferring it to the fridge!
Chill and Serve
Now for the hardest part: the waiting! Refrigerate your cheesecake for at least 4 hours, or even better, overnight. This helps all those flavors meld together beautifully. When you’re ready to serve, drizzle some extra salted caramel on top for that perfect finishing touch. Slice it up, and get ready to enjoy every last creamy, dreamy bite!
Why You’ll Love This Recipe
- It’s super easy to make, even for beginners—no fancy skills required!
- The rich, creamy flavor is absolutely irresistible, making every bite a delight.
- You can prepare it in advance, making it perfect for gatherings or special occasions.
- The combination of Biscoff and salted caramel creates a unique taste that will wow your guests.
- It’s a no-bake cheesecake, which means less fuss and more time to relax and enjoy!
Tips for Success
To really nail this Biscoff salted caramel cheesecake, here are some of my favorite pro tips! First, make sure your cream cheese is at room temperature—this helps achieve that silky-smooth texture. If you want an extra kick of flavor, try using a flavored whipped cream instead of plain heavy cream! Oh, and don’t hesitate to adjust the amount of salted caramel; if you’re a caramel lover like me, go ahead and add a little more! Lastly, using a water bath while baking can help keep your cheesecake beautifully creamy and prevent cracks. Trust me, it’s worth it!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. For one slice of this delicious Biscoff salted caramel cheesecake, you can expect about 450 calories, 30g of fat, 4g of protein, 38g of carbohydrates, and 32g of sugar. It’s a rich dessert, so savor each bite! Always feel free to tweak ingredients for your dietary needs and preferences.
FAQ Section
Can I use different cookies for the crust?
Absolutely! While Biscoff cookies are the star of this recipe, you can substitute them with other types of cookies like Oreos or graham crackers. Just keep the proportions the same for a tasty crust!
How do I prevent my cheesecake from cracking?
To avoid cracks, make sure to cool your cheesecake slowly in the oven after baking. A water bath can also help keep the temperature even and create a creamy texture.
Can I make this cheesecake ahead of time?
Yes, you can! This cheesecake actually tastes better when made a day in advance, as the flavors have time to meld together beautifully. Just make sure to store it in the fridge.
What’s the best way to slice the cheesecake?
For perfect slices, use a sharp knife dipped in hot water. Wipe the knife clean between slices for a clean cut every time!
Can I freeze leftovers?
Yes! Wrap individual slices in plastic wrap and store them in an airtight container. They can last in the freezer for about two months. Just thaw in the fridge before serving!
Storage & Reheating Instructions
To store your delicious Biscoff salted caramel cheesecake, simply cover it with plastic wrap or transfer it to an airtight container and keep it in the fridge. It’ll stay fresh for up to 5 days, but trust me, it won’t last that long! If you have leftovers, you can also freeze individual slices wrapped tightly in plastic wrap. They’ll be good for about two months. Just thaw in the fridge overnight when you’re ready to indulge again—no reheating needed, it’s best served chilled!
For more delicious dessert ideas, check out this New York-style cheesecake recipe or this decadent chocolate fudge cake!
Imprimer
Biscoff Salted Caramel Cheesecake: 5 Indulgent Steps
- Temps Total: 4 hours 50 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious biscoff salted caramel cheesecake with a creamy texture and rich flavor.
Ingrédients
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 150g salted caramel sauce
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies 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 heavy cream, vanilla extract, and salt. Mix until combined.
- Fold in salted caramel sauce gently.
- Pour the cheesecake mixture over the crust.
- Bake for 30 minutes, then cool in the oven.
- Refrigerate for at least 4 hours before serving.
- Drizzle with extra salted caramel before serving.
Notes
- For a stronger caramel flavor, add more salted caramel sauce.
- Use a water bath for a creamier texture.
- Can be made a day in advance.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 450
- Sucre: 32g
- De Sodium: 250mg
- La graisse: 30g
- Graisses Saturées: 18g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 38g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: biscoff salted caramel cheesecake
