cakebritishover 1 hour
Salted Caramel Lotus Biscoff Cheesecake
A rich no-bake cheesecake with a buttery Lotus Biscoff base, whole biscuit border, salted caramel filling and melted Biscoff topping.
From YouTube · Jul 30, 2023
A rich no-bake cheesecake with a buttery Lotus Biscoff base, whole biscuit border, salted caramel filling and melted Biscoff topping.
30 min
Prep time
0 min
Cook time
6 hrs 30 min
Total time
1 x 20 cm cheesecake, approximately 17 slices
Yield
Ingredients
9 ingredients- 290 g Lotus Biscoff biscuits, finely crushed, for the base
- 100 g unsalted butter, melted
- 16 1/2 whole Lotus Biscoff biscuits, for the border
- 300 ml cold double cream
- 500 g full-fat cream cheese, at room temperature
- 120 g thick salted caramel sauce, for the filling
- 120 g icing sugar
- 150 g thick salted caramel sauce, for the topping
- 120 g smooth Biscoff spread, gently melted
Method
13 steps- Line the base of a 20 cm springform cake tin with a circle of baking parchment.
- Crush 290 g Biscoff biscuits into fine crumbs using a food processor, or place them in a sealed food bag and crush them with a rolling pin.
- Mix the biscuit crumbs with the melted butter until evenly coated.
- Stand the 17 1/2 whole Biscoff biscuits upright around the inside edge of the tin, with the patterned sides facing outwards.
- Carefully add the crumb mixture without disturbing the upright biscuits. Press it firmly and evenly across the base, then refrigerate while preparing the filling.
- Whisk the cold double cream in a large bowl until it forms soft peaks. Stop before it becomes stiff or grainy.
- In a separate bowl, briefly beat the cream cheese, 120 g salted caramel sauce and icing sugar until smooth. Do not overmix, as this can loosen the filling.
- Gently fold the whipped cream into the cream-cheese mixture in two or three additions until evenly combined.
- Spoon the filling over the chilled base and carefully spread it to the edge so that it supports the upright biscuits. Smooth the surface.
- Spread 150 g thick salted caramel sauce evenly over the cheesecake filling.
- Warm the Biscoff spread only until fluid, not hot. Pour it over the caramel and gently smooth it into an even layer.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight, until completely firm.
- Release the springform tin carefully, transfer the cheesecake to a serving plate and cut it into approximately 17 slices.
Recipe notes
Helpful tips
- Use full-fat block-style cream cheese because reduced-fat or spreadable versions may prevent the cheesecake from setting firmly.
- Use a genuinely thick salted caramel sauce. A thin caramel sauce can make the filling or topping too loose.
- Whip the cream only to soft peaks and avoid overmixing the cream-cheese mixture.
- Let the melted Biscoff spread cool slightly before adding it so it does not soften the filling.
- Chilling overnight gives the cleanest slices.
- For neat portions, warm a sharp knife in hot water, dry it and wipe it clean between cuts.
Equipment
- 20 cm springform cake tin
- Baking parchment
- Food processor or rolling pin and food bag
- Large mixing bowls
- Electric hand mixer or stand mixer
- Silicone spatula
- Microwave-safe bowl or small saucepan
- Palette knife
Storage
Return the cheesecake to the refrigerator promptly after serving. Keep it chilled until shortly before slicing and do not leave it at room temperature for more than 2 hours.
Additional tips
- Contains milk, wheat, gluten and soya. Check the labels of the biscuits, Biscoff spread and caramel sauce for additional allergens. This cheesecake must remain refrigerated.
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