This salted caramel cheesecake combines the smooth and creamy texture of a classic Philadelphia cheesecake with the buttery crunch of a Biscoff biscuit base. The rich salted caramel adds the perfect finishing touch, making this dessert truly irresistible. Baked with a water bath for an ultra-creamy texture, this cheesecake is ideal for any occasion when you want to impress your guests with a showstopping dessert.
Why You’ll Love This Recipe
This cheesecake offers the perfect balance of sweet and salty flavors, with a rich caramel topping and a light, creamy filling. The Biscoff base adds a delicious crunch that contrasts perfectly with the silky cheesecake. The salted caramel sauce, made from scratch, adds a luxurious finishing touch that elevates this dessert to a whole new level. It’s a comforting, indulgent dessert that’s surprisingly easy to make, and the water bath baking technique ensures it turns out smooth and crack-free every time.
Perfect Occasion
This cheesecake is perfect for any celebration, whether it’s a birthday, dinner party, or holiday gathering. It’s rich enough to serve as a special occasion dessert, yet simple enough to make for a weekend treat. The combination of flavors makes it a crowd-pleaser, and the presentation is impressive enough for any festive table. Since it’s best prepared in advance, it’s also a great option when you want to plan ahead and save time on the day of your event.
Decoration Tips
For a beautiful presentation, drizzle some extra salted caramel over the top just before serving. You can also sprinkle the cheesecake with crushed Biscoff biscuits or sea salt flakes to enhance the salted caramel flavor. Fresh fruit, like berries or figs, can be placed around the cheesecake for added color and freshness. To make the cheesecake even more elegant, consider piping whipped cream around the edges or adding some chocolate shavings for contrast.
Ingredients for the Base:
- 150g Biscoff biscuits, crushed
- 70g butter, melted
Cheesecake Filling:
- 500g Philadelphia cream cheese
- 1 pack vanilla pudding powder
- 100g white sugar
- 50g brown sugar
- 100ml cream
- 1 tsp vanilla sugar
- 3 eggs (size M)
Salted Caramel:
- 50g butter
- 70g brown sugar
- 30ml honey
- 1/2-3/4 tsp salt
- 65ml cream
Instructions:
- Prepare the Base:
- Crush the Biscoff biscuits into fine crumbs and melt the butter. Combine the crumbs and butter until well mixed.
- Press the biscuit mixture into a buttered 20cm springform pan, creating a base with a 2cm-high edge. Refrigerate for 15 minutes to set.
- Preheat the oven to 160°C (fan-assisted). Cover the outside of the pan with 3 layers of aluminum foil, pressing it up the sides to prevent water from entering during baking.
- Pre-bake the base for 15 minutes, then let it cool.
- Prepare the Cheesecake Filling:
- In a bowl, mix the cream cheese until smooth. Add the vanilla pudding powder, white and brown sugars, cream, vanilla sugar, and eggs. Stir until the mixture is creamy and fully combined.
- Pour the filling over the cooled biscuit base.
- Bake the Cheesecake:
- Place the springform pan in a deep baking tray or ovenproof dish. Pour hot water into the dish, ensuring it reaches at least 3cm up the sides of the pan.
- Bake the cheesecake at 160°C for 30 minutes. Then, lower the temperature to 140°C and bake for an additional 45 minutes.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 60 minutes to set.
- Cool and Chill:
- Remove the cheesecake from the oven, discard the aluminum foil, and let it cool completely. Refrigerate overnight to allow the flavors to meld and the cheesecake to set fully.
- Make the Salted Caramel:
- In a saucepan, melt the butter, brown sugar, honey, and salt over medium heat. Stir in the cream and cook until the caramel thickens slightly.
- Let the caramel cool slightly before pouring it over the chilled cheesecake.
- Serve and Enjoy:
- Once the caramel is set, remove the cheesecake from the springform pan. Slice into pieces and enjoy the creamy, sweet, and salty goodness.
Enjoy!