Biscoff Caramel Cheesecake
Ingredients
Crust
250g Biscoff cookies, crushed
80g melted butter
Cheesecake Filling
600g cream cheese (room temperature)
1 cup heavy cream (cold)
1 cup powdered sugar
1 tbsp vanilla extract
2 tbsp lemon juice
3 tbsp caramel sauce
Topping
½ cup caramel sauce
50g white chocolate, melted (for drizzling)
Biscoff cookies (whole + crushed)
Instructions
1. Prepare the crust
1. Crush the Biscoff cookies until fine.
2. Mix with melted butter until well combined.
3. Press the mixture into the bottom of a square or round pan.
4. Freeze for 10–15 minutes to set.
2. Make the cheesecake filling
1. In a large bowl, beat the cream cheese until smooth.
2. Add powdered sugar, vanilla, and lemon juice. Mix well.
3. In another bowl, whip the heavy cream until thick.
4. Fold the whipped cream into the cream cheese mixture.
5. Add a few spoonfuls of caramel sauce and gently swirl it into the mixture (do not fully mix).
3. Assemble
1. Pour the cheesecake filling over the crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 6 hours (overnight is best).
4. Add the topping
1. Once set, drizzle caramel sauce over the cheesecake.
2. Drizzle with melted white chocolate.
3. Decorate with Biscoff cookies on top and around the cake.
Serve & Enjoy.
