Description
This decadent Salted Caramel Cheesecake combines a buttery Biscoff cookie crust with a creamy, smooth cheesecake filling infused with Greek yogurt and cinnamon. Baked in a water bath for a perfect texture, it is topped with a luscious homemade salted caramel sauce, creating a harmonious balance of sweet and salty flavors. Ideal for special occasions and dessert lovers seeking a rich, elegant treat.
Ingredients
Scale
Biscoff Crust
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
Cheesecake Filling
- 750 g cream cheese (3 bricks, softened to room temperature)
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
Salted Caramel Sauce
- 150 g granulated sugar
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature)
- 1/2 teaspoon salt
Instructions
- Prepare Biscoff Crust: Line a 9-inch springform pan with parchment paper on the bottom. Crush 350 g of Biscoff cookies finely using a rolling pin or food processor. Mix the crushed cookies with 150 g of melted unsalted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom and up three-quarters of the sides of the prepared pan. Chill in the refrigerator while preparing the filling.
- Mix Cheesecake Filling: Preheat the oven to 325°F (160°C) and place an empty baking tray on the bottom rack for a water bath. In a large mixing bowl, combine 750 g softened cream cheese, 150 g granulated sugar, 250 g Greek yogurt, 1 tablespoon vanilla extract, and 1 teaspoon ground cinnamon. Using an electric hand mixer on low speed, beat until smooth and creamy with no lumps.
- Add Eggs: Add 4 eggs one at a time into the cream cheese mixture, mixing on low speed after each addition until the batter is glossy, thick, yet pourable.
- Assemble and Bake: Pour the cheesecake batter into the chilled crust. Pour about 1 inch of boiling water into the empty baking tray on the bottom rack. Place the cheesecake on the middle rack and bake for 60-65 minutes until the edges are set but the center remains jiggly.
- Cool Cheesecake: Remove the cheesecake from the oven and allow it to cool on a wire rack at room temperature for 1-2 hours. Then refrigerate it for at least 4 hours or overnight to fully set.
- Make Salted Caramel Sauce: In a small saucepan, heat 150 g granulated sugar over medium heat, stirring occasionally until melted and amber-colored. Slowly add 150 g heavy cream while stirring; the mixture will bubble. If it hardens, continue stirring and heating until smooth. Remove from heat and stir in 60 g unsalted butter in cubes until melted. Stir in 1/2 teaspoon salt. Cool the caramel at room temperature or refrigerate.
- Serve: Run an offset spatula around the edges of the cheesecake to loosen it from the pan ring, then remove the ring and transfer the cheesecake to a serving dish. Pour the cooled salted caramel on top and spread evenly or drizzle over individual slices.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- The water bath helps prevent cracking and promotes even baking.
- Chilling the crust before adding the batter helps it hold structure.
- If heavy cream is cold when added to caramel, it may seize; just heat and stir gently until smooth.
- Use an offset spatula to remove the cheesecake gently to keep its shape intact.
- The cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
