Salted Caramel Cheesecake
A delightful dessert that combines creamy cheesecake with a rich layer of salted caramel, perfect for any celebration.
Ingredients
For the crust
- 350 g biscoff cookies You can substitute with graham crackers or any cookie of your choice.
- 150 g unsalted butter (melted)
For the cheesecake filling
- 750 g cream cheese (softened to room temperature) Can use low-fat cream cheese as a variation.
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature) Adds tanginess.
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 4 large eggs (room temperature)
- 150 g heavy cream (room temperature)
For the salted caramel
- 60 g unsalted butter (room temperature)
- ½ tsp 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.
Making the 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.
- Leave it in the oven with the door slightly ajar for an hour to cool slowly.
Preparing the 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.
Assembling the cheesecake
- 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 cracks. Monitor the cheesecake closely towards the end of baking.
