Salted Caramel Biscoff Cheesecake Recipe

Ingredients

• 250 g Lotus Biscoff Biscuits (crushed fine; forms the crust)
• 100 g Unsalted Butter (melted; mixed with crushed biscuits)
• 400 g Cream Cheese (room temperature, softened)
• 80 g Icing Sugar (sifted)
• 300 ml Double Cream (Heavy Whipping Cream) (whipped to stiff peaks)
• 150 ml Thick Salted Caramel Sauce (store‑bought or homemade; used in filling and topping)
• 80 g Biscoff Spread (melted; drizzled over the top)

Instructions

1. Prepare the Biscuit Crust

   Place the Lotus Biscoff biscuits in a food processor and pulse until they become fine crumbs; if you don’t have a processor, put the biscuits in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Combine Crumbs with Butter

   Transfer the crumbs to a bowl, add the melted unsalted butter, and stir until the mixture is evenly coated and holds together when pressed.

   Time: PT3M

3. Form the Crust in the Pan

   Line the bottom of an 8‑inch springform pan with parchment paper. Press about two‑thirds of the biscuit‑butter mixture into the bottom, creating an even layer. Reserve the remaining crumbs for the edge decoration.

   Time: PT5M

4. Whip the Double Cream

   In a clean mixing bowl, whip the double cream with an electric hand mixer on high speed until stiff peaks form.

   Time: PT5M

5. Make the Cheesecake Filling

   In another bowl, combine the softened cream cheese, sifted icing sugar, and 100 ml of the thick salted caramel sauce. Whisk until smooth and fully incorporated, then gently fold in the whipped cream until the mixture is uniform.

   Time: PT7M

6. Assemble the Cheesecake

   Spoon the filling onto the prepared crust, spreading it evenly with a spatula. Smooth the top with the back of a spoon.

   Time: PT3M

7. Add the Caramel Glaze and Biscoff Drizzle

   Warm the remaining 50 ml of salted caramel sauce until pourable (about 30 seconds in the microwave). Drizzle it over the cheesecake surface, then melt the Biscoff spread and swirl it over the caramel for a marbled effect.

   Time: PT3M

   Temperature: Warm (no more than 40°C)

8. Create the Biscuit Edge

   Press the reserved biscuit crumbs around the outer edge of the pan, facing outward, to form a decorative rim.

   Time: PT2M

9. Chill Overnight

   Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight until the cheesecake is set.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g