For the base:
100g Biscoff biscuits
20g soft brown sugar
40g butter, melted
30g salted caramel sauce
For the filling:
280g cream cheese, softened
150g caster sugar
300ml sour cream
1 tsp vanilla extract
100g salted caramel sauce, slightly warmed
50g salted caramel sauce, melted
100ml cream, whipped
5 Biscoff biscuits
- 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
- in a food processor until they are roughly crushed, or place in a sealable bag and bash with a rolling pin.
- 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.
- 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.
- Use an electric mixer to beat together the cream cheese and caster sugar until smooth.
- Beat in the eggs one at a time, mixing after each addition.
- Mix in the sour cream and vanilla until just combined. Be careful not to over-mix.
- 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.
- Bake for about 60-65 minutes. The filling should have a little wobble in the centre.
- Turn off the oven, using a wooden spoon to prop the door open. Allow the cheesecake to cool completely in the oven.
- Use a palette knife to loosen the edges of the cheesecake. Carefully lift the cheesecake onto a cake stand or serving plate.
- Decorate by topping with a layer of whipped cream, drizzle with the remaining melted caramel and top with a few extra Biscoff biscuits.
Per Serving: 426kcals, 29.8g fat (17.5g saturated), 37.1g carbs (29.2g sugars), 5.5g protein, 0.3g bre, 0.227g sodium