Serves 10
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For the base:

For the filling:

To decorate:

  1. 1 Line a 20cm loose bottomed cake tin with non-stick parchment paper. Preheat the oven to 180 ̊C/ 160 ̊C fan/ gas mark 4. 2 For the base, whizz the Biscoff biscuits
  2. in a food processor until they are roughly crushed, or place in a sealable bag and bash with a rolling pin.
  3. Place the crushed biscuits into a bowl, stir in the brown sugar and pour over the melted butter. Stir together until the mixture resembles wet sand.
  4. Transfer the mixture into the prepared tin and push down firmly to form an even base for the cheesecake. Place in the fridge to set while you make the filling.
  5. Use an electric mixer to beat together the cream cheese and caster sugar until smooth.
  6. Beat in the eggs one at a time, mixing after each addition.
  7. Mix in the sour cream and vanilla until just combined. Be careful not to over-mix.
  8. Pour the filling mixture over the set biscuit base. Swirl through 50g caramel sauce. Use an angled palette knife or the back of a spoon to level out the top.
  9. Bake for about 60-65 minutes. The filling should have a little wobble in the centre.
  10. Turn off the oven, using a wooden spoon to prop the door open. Allow the cheesecake to cool completely in the oven.
  11. Use a palette knife to loosen the edges of the cheesecake. Carefully lift the cheesecake onto a cake stand or serving plate.
  12. Decorate by topping with a layer of whipped cream, drizzle with the remaining melted caramel and top with a few extra Biscoff biscuits.

Nutrition Facts

Per Serving: 426kcals, 29.8g fat (17.5g saturated), 37.1g carbs (29.2g sugars), 5.5g protein, 0.3g bre, 0.227g sodium

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