Coffee and Caramel Biscoff Cheesecake
Happy Tuesday everyone! I have another sweet treat for you today. This Coffee and Caramel Biscoff Cheesecake is no bake and so easy to make.
This whole cheesecake was inspired by Lotus Biscoff biscuits. These are my favourite biscuits and whilst eating them I thought to myself ‘oooooo what if I made a cheesecake base out of these! I then thought about what flavour cheesecake would work with them and as I always dunk my Lotus Biscoff biscuits in my coffee I thought coffee cheesecake would be just perfect. I added the layer of caramel on the top to give it some extra sweetness!
I also think this would be a great dessert if you are entertaining at all over the Christmas period. It can be made ahead of time and stored in the fridge for 2-3 days but I also froze mine and it still tasted just as good after defrosting.
So what have we been up to lately? Shaun has taken some of his holiday over the past month so we’ve been doing some decorating in the Kitchen. It’s just a little update, as renters we can’t replace the kitchen but with a bit of paint and some purchases from Ikea I’m loving how it looks now! I actually enjoy being in there more now, I’ve been cooking more in the evenings (meals like my Traditional Lasagne and my Slow Cooker Minted Lamb Stew) instead of turning to the takeaways as we have quite a lot since Noa arrived.
Noa is 4 months now and Mason is literally her favourite person. Shaun and I can get smiles and giggles from her but she saves her full on belly laughs for her big brother!
If you are a no bake cheesecake fan you should take a look at my Miso Caramel cheesecake. I’ve got a couple of ideas for other flavours too so I’ll hopefully share those with you soon. Let me know if you give this recipe a try and tag me on social media @makesbakesanddecor.
Lianne x
Coffee and Caramel Biscoff Cheesecake
Ingredients
For the caramel
- 60 ml water
- 100 g sugar
- 120 ml double cream
- 15 g butter
For the base
- 250 g Lotus Biscoff biscuits
- 120 g butter melted
For the cheesecake
- 500 ml double cream
- 130 g icing sugar
- 250 g full fat cream cheese
- 2-3 heaped tsp coffee granules mixed with enough hot water to dissolve them
- Extra whipped double cream and sprinkles to decorate optional
Instructions
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To make the caramel sauce, add the sugar and water to a large saucepan over a high heat until it turns amber in colour. Try not to stir it too much, you'll see the colour change but don't let it burn.
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Remove the pan from the heat and add the butter. It will boil up so be careful. Once the butter is mixed in slowly whisk in the cream. You might need to put it back over the heat at this point if you have any lumpy bits. Keep whisking the mixture until it's smooth and golden. Set to one side.
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Crush the biscoff biscuits, with a rolling pin or a food processor, it's up to you, then mix them with the melted butter. Tip and press the biscuit mix into a 8 inch spring form cake pan. Place in the fridge to chill while you make the cheesecake mix.
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Whip the double cream until it forms soft peaks. Add the cream cheese and coffee and sift in the icing sugar. Fold together until fully combined. Add this mix on top of the biscuit base and smooth the top. Pour the caramel sauce over so it covers the surface. You don't want the caramel to have set, it needs to spread evenly over the surface but you don't want it to be so warm still that it melts the cheesecake mix.
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Leave the whole cheesecake in the pan, in the fridge to set for at least 4 hours but overnight is best. Once set run a hot knife around the edge between the cake pan and cheesecake. Remove from the cake pan and serve. You can decorate with swirls of cream and sprinkles if you want to. Enjoy!
What I used to make this recipe!
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