Salted Caramel Cheesecake
A delightful dessert combining creamy cheesecake with a rich layer of salted caramel, perfect for any celebration.
Ingredients
Crust ingredients
- 350 g biscoff cookies
- 150 g unsalted butter (melted)
Cheesecake filling ingredients
- 750 g cream cheese (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 ingredients
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature, for caramel)
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Crush the biscoff cookies in a food processor until they are fine crumbs.
- In a mixing bowl, combine the cookie crumbs with melted butter until well blended.
- Press this mixture into the bottom of a springform pan to form an even crust.
- Bake the crust for about 10 minutes, then let it cool.
Cheesecake filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth.
- Add in the Greek yogurt, vanilla extract, ground cinnamon, and eggs.
- Mix everything until creamy and well combined.
- Pour this mixture over the cooled crust.
- Bake in the oven for 50-60 minutes until the cheesecake is set.
- Once done, leave it in the oven with the door slightly ajar for an hour to cool slowly.
Salted caramel
- In a saucepan, melt 60 g of unsalted butter over medium heat.
- Stir in the heavy cream, sugar, and salt, allowing it to simmer.
- Keep stirring until the mixture thickens.
- Remove it from the heat and let it cool.
Assembly
- Once the cheesecake is completely cooled, pour the salted caramel over the top evenly.
- Refrigerate it for at least 4 hours or overnight for the best flavor and texture.
Notes
Ensure all ingredients are at room temperature for a smoother texture. Avoid overmixing to prevent air bubbles which can lead to cracks during baking. Monitor closely towards the end to prevent overbaking.
