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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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

  5. 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!