Description
This Salted Caramel Cheesecake features a rich and creamy cheesecake with a crunchy biscoff cookie crust, topped with a luscious homemade salted caramel sauce. It combines the deep flavors of cinnamon and vanilla in the cheesecake base with the perfect balance of sweet and salty caramel, making it an indulgent dessert perfect for any occasion.
Ingredients
Scale
Crust
- 350 g biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
Cheesecake
- 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 Topping
- 150 g granulated sugar
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature)
- 1/2 teaspoon salt
Instructions
- Prepare the crust: Line a 9″ springform pan with parchment paper on the bottom between the base and the ring. Crush 350 g biscoff cookies finely using a rolling pin or food processor, then mix with 150 g melted unsalted butter until crumbs resemble wet sand. Press this mixture firmly and evenly into the bottom and about three-quarters up the sides of the pan. Chill in the fridge while preparing the filling.
- Preheat the oven and prepare water bath: Preheat oven to 325°F (163°C). Place an empty baking tray on the bottom rack to hold boiling water later. Boil a kettle of water.
- Mix the cheesecake batter: In a clean large bowl, beat 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 until smooth, creamy, and lump-free.
- Add eggs: Incorporate 4 large eggs one at a time on low speed, mixing each fully before adding the next. The batter should be glossy, thick, and pourable.
- Fill the crust and bake: Pour the batter over the chilled crust. Pour about 1 inch (2.5 cm) of boiling water into the baking tray on the oven’s bottom rack. Place the cheesecake on the middle rack and bake for 60-65 minutes until the outer edges are set but the center remains very slightly jiggly.
- Cool the cheesecake: Remove from oven and let cool on a wire rack at room temperature for 1-2 hours. Then refrigerate for at least 4 hours or overnight to fully chill and firm up.
- Make the salted caramel topping: In a small saucepan, heat 150 g granulated sugar over medium heat until fully melted and amber in color. Slowly stir in 150 g room temperature heavy cream, being cautious as the mixture will bubble vigorously. If sugar hardens due to cold cream, continue heating and stirring until smooth again. Remove from heat once caramel has thickened to coat a spoon. Stir in 60 g softened unsalted butter a few cubes at a time until melted and combined, then mix in 1/2 teaspoon salt. Let cool completely at room temperature or in the fridge.
- Serve: Run an offset spatula around the cheesecake edges to loosen, then release the springform pan ring. Transfer cheesecake to a serving dish. Pour or drizzle the cooled salted caramel over the cheesecake before serving, using an offset spatula to spread if desired or drizzle over individual slices.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smooth batter and even baking.
- Using a water bath helps prevent cracks and ensures gentle, even cooking of the cheesecake.
- Cooling the caramel fully before topping prevents it from melting the cheesecake surface.
- Store leftover cheesecake covered in the fridge for up to 4-5 days.
- Allow cheesecake to chill overnight for best texture and flavor development.
