This is not a recipe for everyday but rather one for special occasions. Immensely decadent, rich and very naughty, but so delicious. Combining two layers of smooth cheesecake with a moreish biscuit base and silky homemade caramel, this is perfect for any celebration, or to simply lift your spirits during lock down.
Preparation Time: 1 hour (plus cooling time)
Serves: 12-15
Ingredients
250 g Biscoff biscuits (plus extra for decoration
120 g unsalted butter
600 g cream cheese
150 g icing sugar
400 ml double cream
2 tsp vanilla extract
150 g Biscoff spread
For the Caramel
250 g granulated sugar
75 ml water
200 ml double cream
60 g unsalted butter
1 tsp vanilla extract
1/2 tsp sea salt
Method
1. Lightly grease and line a 20 cm spring form tin.
2. Using a food processor, blitz the Biscoff biscuits into a fine crumb. Melt the butter and combine the two together until well incorporated. Place the crumb mixture into the base of your greased tin and push it down to create a well compacted crust. Place in the fridge to set while you prepare your filling.
3. Using a handheld electric mixer whip together the cream cheese and sifted icing sugar until smooth. Add the double cream and vanilla extract and continue to beat together until the mixture is thick and holds its own shape. This may take a few minutes.
4. When the mixture is thick, spoon half of it into your tin, on top of the biscuit base. Smooth the mixture out into an even layer and place back in the fridge to set.
5. Add the Biscoff spread to the remaining half of your cheesecake mix and beat further until well combined. When the first layer of cheesecake has set, pour the second layer on top and smooth down. Return to fridge to set fully (2-3 hours).
6. Meanwhile, you can make the caramel topping. Place the sugar and water in a heavy bottom saucepan and place over a medium heat. Stir continuously until all the sugar crystals have dissolved and the liquid is smooth. When the sugar crystals have dissolved stop stirring, turn up the heat and leave to boil. It is important you do not stir or touch the sugar mixture at this stage, however tempting it is.
7. When the mixture turns a golden brown/amber colour remove it from the heat (this can happen quite quickly and then quickly burn so keep an eye on it). Pour in the cream and stir vigorously until the bubbles subside. Add the butter, salt and vanilla extract and beat until all combined and the caramel is smooth and shiny. Leave to cool. This sauce will last for a couple of weeks if left in the fridge in an airtight container.
8. When the cheesecake is set fully, take it out of the fridge and remove it from the tin. Decorate with the caramel and Biscoff biscuits however you fancy. I also used some extra Biscoff sandwich biscuits I found in the supermarket but this is optional.
Comments