Salted Caramel Cheesecake
Fully crusted cheesecake
Ingredients
Cheesecake Crust:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.