This recipe once again combines a few of my favourite things in baking: Biscoff, caramel and cheesecakes. And despite the fact that I would usually always choose a baked over a set cheesecake I’m in the mood for one every now and then. I probably prefer a baked one usually because you don’t have to let it set overnight and I’m impatient (especially when it comes to baked goods) but this one is totally worth the wait!!
- 180g Lotus Biscoff Biscuits
- 100g Unsalted Butter
- 680g Philadelphia
- 400g Lotus Biscoff Spread
- 150ml Double Cream
- 150g Caramel Sauce
- 150g Lotus Biscoff Biscuits
- 120g Caramel Sauce
Prepare a 20cm baking ring by putting it on a cake lifter and a non stick baking mat or you can put it straight onto your cake stand. If you don’t have a baking ring, you can use a spring form as well. If you don’t have a 20cm baking ring or spring form you can use a 22 or 18cm one, your cheesecake will just be slightly thinner or thicker.
Crush the biscuits in a food processor until they’re finely ground (or put them in a freezer bag and crush them with a rolling pin). Melt the butter and add it to the biscuit crumbs. Combine them well and tip them into the prepared baking ring. Level the crumb base out and firmly press it into the baking ring. I like using a spatula with a slightly flexible edge for that but the bottom of a glass or a cup measure will do just fine. Put the biscuit base in the fridge while we’re preparing the cheesecake.
Put the Philadelphia and the Biscoff spread in a large mixing bowl and combine it roughly with a hand or stand mixer. It’s import to use Philadelphia or alternatively mascarpone, as you’ll need a cream cheese with a higher fat content than most other brands have. Also don’t over mix the cream cheese so it doesn’t get too loose. Add the double cream and combine everything for about 20-30 seconds until the mixture has come together and the cream has stiffened. Scrape the bowl down to make sure that everything is well combined. Scoop the cheesecake filling onto the cold biscuit base and level it out a bit with an offset pallet knife or a spatula. With a spoon blob the caramel sauce all over the top of the cheesecake and then swirl it through the mixture. You still want big pockets of caramel marbled through the cheesecake so don’t mix it in too much. Level the cheesecake off with the offset pallet knife and then put it in the fridge to set overnight.
Transfer the cheesecake onto a cake stand and release the cheesecake from the baking ring with a knife (make sure to use a blunt cake ring knife if you’re leaving the reusable baking mat under the cheesecake!!). When you’re ready to serve the cheesecake, roughly crush the remaining Biscoff biscuits over the top of the cheesecake. They will get soggy in the fridge so only add them just before serving! Warm the caramel sauce up slightly so it’s easier to drizzle and drizzle as much as you like over the top.