Now i’ve had a few criticisms from last week’s upside down cheesecake recipe and i have to admit, surprise surprise, it wasn’t too structurally sound. So i’ve made some upgrades 🙂 This fully crusted salted caramel cheesecake takes that caramel-y, buttery crunch you love and wraps it around every single bite of creamy white chocolate cheesecake filling, then gets finished with a rich homemade salted caramel sauce. It’s an absolute showstopper that looks like it came from a high-end bakery, and honestly, once you nail the technique, it’s not nearly as intimidating as it looks!

Understanding Your Components

1. Fully Encased Biscuit Crust: This is what makes this cheesecake special – instead of just a base, the Biscoff crust extends up the sides and eventually covers the top too, creating a complete caramel-cookie shell around the creamy filling. The extra buttery crumb mixture needs to be pressed firmly and evenly so it holds its shape without cracking when you unmold it. This technique takes a bit more patience than a standard base, but the payoff is incredible texture and flavour in every single bite.
2. White Chocolate Cheesecake Filling: A rich, tangy filling made from softened cream cheese and Greek yogurt for balance, with melted white chocolate adding sweetness and silky smoothness. Lemon zest and juice cut through the richness and prevent it from being cloying. Whipped cream folded in gently creates a light, airy texture rather than a dense, heavy filling – this makes the whole thing feel more mousse-like and less like a brick of cream cheese.
3. Salted Caramel Sauce: A proper homemade caramel made by melting sugar until deep amber, then carefully combining with warm cream, butter, and sea salt. This isn’t the same as caramel-flavoured sauce from a jar – the depth and complexity you get from actually caramelizing sugar is completely different. The salt is essential here, cutting through the sweetness and making the caramel flavour pop rather than just tasting sugary.
4. Structural Integrity: Because this cheesecake is fully crusted, the balance between crust thickness and filling firmness matters more than usual. The filling needs to set firmly enough to hold its shape once unmolded and fully surrounded by crust, while still being creamy and soft to eat. Getting the whipped cream ratio and chilling time right ensures the cheesecake holds together beautifully when sliced.
5. Whipped Cream Fold: Cold heavy cream whipped to soft-medium peaks and folded into the filling creates an incredibly light, mousse-like texture. This is what makes this cheesecake feel elegant and almost cloud-like rather than dense and heavy. Don’t over-whip or it becomes grainy; fold gently so you don’t deflate all those air bubbles you worked to incorporate.

Tips!

Don’t Skip the Chilling Steps: The biscuit base needs to chill before adding filling, and the compote needs to be completely cold and set before layering. These steps prevent layers from bleeding into each other and keep everything distinct and beautiful.

Melt Chocolate Gently: White chocolate scorches easily, so melt in short bursts in the microwave (20-30 seconds at a time), stirring between each burst. Or use a double boiler over gentle heat. Let it cool for 5-10 minutes before adding to the filling or it’ll scramble the cream cheese.

Soften Cream Cheese Properly: Room temperature cream cheese incorporates smoothly without lumps. Cold cream cheese creates a chunky, uneven filling. Take it out of the fridge at least 30 minutes before starting.

Fold, Don’t Mix: When adding whipped cream to the filling, use a spatula and fold gently in two additions. Over-mixing deflates the whipped cream and makes the final texture dense instead of light and airy.

Smooth Each Layer: After adding filling and compote, smooth each layer flat with a spatula. This creates distinct, beautiful layers that show up when you slice, not a mottled, uneven look.

Slice with a Hot Knife: Use a long, thin knife (like a serrated bread knife) and dip it in hot water, then wipe it clean between each cut. This creates neat, clean slices without tearing through the delicate layers. The hot knife melts slightly through the filling for a smooth cut.

Fully Set is Essential: Don’t rush – at least 8 hours chilling, ideally overnight. The cheesecake needs time to set properly so it slices cleanly and holds its shape. Under-chilled cheesecake falls apart.

Storage and Reheating Guide

• Salted Caramel Storage: Store in an airtight container or jar in the refrigerator for up to 3 weeks. Warm gently before using if it’s too thick to pour.
• Fully Assembled Cheesecake: Cover and refrigerate for up to 4 days in an airtight container or covered with plastic wrap
• Freezing: Freeze the fully set cheesecake (in or out of the tin) for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slicing from Frozen: You can slice while still partially frozen for the cleanest cuts – let sit at room temperature for 10 minutes before eating for best texture
• No Reheating Needed: Serve cold directly from the refrigerator for the best texture and flavor

Make ahead tips:

• Caramel Days Ahead: Make the salted caramel sauce up to 3 weeks ahead and store refrigerated – it’s also incredible on ice cream, in coffee, or drizzled over other desserts
• Build in Stages: Make the Biscoff base one day, add the filling the next day, chill overnight. This spreads the work out and is less overwhelming.
• Prepare Components Early: Make the compote up to 1 week ahead, prepare the Biscoff crust up to 2 days ahead (store at room temperature), and have cream cheese softening on the counter when ready to mix.
• Full Make-Ahead: Assemble completely and refrigerate for up to 24 hours before serving. The flavours actually meld and improve as it sits.
• Freeze for Later: Bake and chill completely, then freeze for up to 2 months. Thaw overnight in the refrigerator when ready to serve – perfect for entertaining without last-minute stress.

Ingredients

Biscuit Base:
750 g Lotus Biscoff biscuits, crushed
270 g unsalted butter, melted

Cheesecake Base:
750 g full-fat cream cheese, softened
265 g full-fat Greek yogurt
200 g good-quality white chocolate, melted and slightly cooled
27 g caster sugar
1/2 lemon, juice
1 lemon, zested only
300 ml thickened/heavy cream, cold
27 g icing sugar

Salted Caramel:
200g white sugar
60ml water
300ml heavy cream
100g unsalted butter, cubed
7g sea salt
5ml vanilla extract

Method – How to make Salted Caramel Cheesecake

1. Salted Caramel: warm up the cream in a microwave or pot. In a separate heavy duty pot, add the white sugar and water, stir until the mixture is combined. Turn the heat on to a medium and let the sugar mixture cook and turn amber. If there is hardened sugar on the sides of the pot, get a wet brush and carefully remove it from the sides. You can occasionally swirl but do not stir. Once the caramel has reached a nice amber colour, add in the warm cream and whisk well until combined. Add in the butter and whisk until melted and glossy. Stir in the sea salt and vanilla. Set aside until completely cooled.
2. Biscuit Top: Mix 250g of the Lotus Biscoff biscuit crumbs with 90g of melted butter until it looks like wet sand. Place a piece of parchment paper on top of a chopping board and then place your cheesecake tin (without the tin base) onto the parchment paper and chopping board. Pour the biscuit mixture into the tin, spread and press down firmly until it forms a nice even round base. Carefully lift up the cheesecake tin to reveal the round pressed crust and place into the fridge to set.
3. Biscuit Base: Mix 500 g Lotus Biscoff biscuits, crushed with 180 g unsalted butter, melted until it looks like wet sand. Press firmly into the base of a 23cm x 7cm springform tin. Chill while you make the filling.
4. Cheesecake Base: Melt 200 g good-quality white chocolate, melted and slightly cooled gently in short bursts, stirring until smooth. Cool for 5-10 minutes until liquid but no longer hot. Beat 750 g full-fat cream cheese, softened, 265 g full-fat Greek yogurt, 27 g caster sugar, 1/2 lemon juice, and the zest of 1 lemon, zested only together until smooth and fluffy, about 2 minutes. With the mixer on low, stream in the cooled melted chocolate and beat until fully combined and smooth. Whip 300 ml thickened/heavy cream, cold with 27 g icing sugar to soft-medium peaks. Gently fold into the cream cheese mixture in two additions until no streaks remain.
5. Assemble: Pour half the filling over the chilled biscuit base and smooth flat. Spread the cooled salted caramel evenly over the cream cheese layer, leaving a small border at the edge. Pour the remaining filling over the compote layer and smooth the top. Place the biscuit top over the filling and press down gently to form a fully covered cheesecake. Cover and refrigerate for at least 8 hours, ideally overnight, until fully set.
6. Place a chopping board/serving platter on top of the cheesecake and flip it upside down. Release the cheesecake from the springform tin. Slice with a hot, clean knife between cuts for neat slices showing the caramel layer through the middle.