Salted Caramel Cheesecake
  1. Preheat oven to 160°C (140°C fan) and line a 23 × 33cm baking tin.

  2. Blitz Biscoff biscuits into crumbs, then mix with cinnamon, sugar, salt and melted butter.

  3. Press firmly into the prepared tin.

  4. Beat cream cheese until smooth, then mix in vanilla, sour cream, sugar and salt.

  5. Add eggs one at a time, mixing gently until combined.

  6. Pour over the biscuit base and swirl cooled salted caramel through the filling.

  7. Bake for approximately 45 minutes, until just set with a slight wobble.

  8. Cool in the switched-off oven with the door ajar, then refrigerate for at least 6 hours.

  9. Finish with whipped salted caramel and flaky sea salt.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Cheesecake

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 1h

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