Description
A deliciously rich cheesecake infused with sweet and salty caramel, perfect for special occasions.
Ingredients
- 350 g biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 750 g cream cheese (3 bricks), softened
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g granulated sugar (for caramel)
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature)
- 1/2 teaspoon salt
Instructions
- Crush the biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan to form a crust. Chill in the refrigerator.
- In a bowl, beat cream cheese and granulated sugar until smooth. Add Greek yogurt, vanilla, and cinnamon, mixing well. Then, add eggs one at a time, mixing until just combined. Pour over the chilled crust.
- Preheat your oven to 160°C (320°F) and bake the cheesecake for 50-60 minutes. The center should be slightly jiggly. Leave in the oven for an hour to cool gradually.
- Prepare the salted caramel by heating granulated sugar in a saucepan until amber. Stir in heavy cream, butter, and salt. Let cool slightly.
- Once cooled, drizzle the salted caramel over the cheesecake. Slice and serve with whipped cream or sea salt.
Notes
For best results, chill overnight before serving. Use a water bath while baking for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American