Caramel Cheesecake by @millsandbuns

33 min

4 servings

🌾

40 g

Biscoff biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🥛

25 ml

Fresh cream

🍬

10 g

Caster sugar

🍯

20 g

Caramel sauce

🥛

40 g

Condensed milk

🌽

3 g

Corn flour

🧂

0.5 g

Sea salt

  1. Preheat

    Preheat the oven to 160°C / 320°F and boil water for the water bath.

  2. Crush
    • Biscoff biscuits

    Crush the Biscoff biscuits into fine crumbs using a rolling pin.

  3. Combine
    • Biscoff biscuits
    • melted butter

    Combine the crushed Biscoff biscuits with 15 g melted butter until evenly moistened.

  4. Press
    • Biscoff biscuits
    • melted butter

    Press the biscuit mixture firmly and evenly into the base of the 4-inch cake pan.

  5. Whisk
    • cream cheese
    • fresh cream
    • caster sugar

    Whisk together 70 g cream cheese, 25 g fresh cream, 10 g caster sugar, 10 g caramel sauce, and 40 g sweetened condensed milk until smooth.

  6. Stir
    • corn flour

    Stir 3 g corn flour into the cheesecake filling until no lumps remain.

  7. Pour
    • cream cheese
    • fresh cream
    • caster sugar

    Pour the cheesecake filling over the biscuit base and smooth the surface.

  8. Place

    Place the cake pan in the roasting pan and pour hot water around it to reach halfway up the sides.

  9. Bake

    Bake the cheesecake in the water bath for 15 to 18 minutes, until the edges are set and the center still has a slight wobble.

  10. Cool

    Cool the cheesecake completely at room temperature before carefully removing it from the cake pan.

  11. Drizzle
    • caramel sauce for topping
    • sea salt

    Drizzle the cheesecake with 10 g caramel sauce for topping and finish with sea salt.

Caramel Cheesecake by @millsandbuns

33 min

4 servings

🌾

40 g

Biscoff biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🥛

25 ml

Fresh cream

🍬

10 g

Caster sugar

🍯

20 g

Caramel sauce

🥛

40 g

Condensed milk

🌽

3 g

Corn flour

🧂

0.5 g

Sea salt

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C / 320°F and boil water for the water bath.

    🫖kettle
    🍳roasting pan

  2. Step 2/11

    Crush the Biscoff biscuits into fine crumbs using a rolling pin.

    🌾Biscoff biscuits
    🥖rolling pin
    🫙zip-top bag

  3. Step 3/11

    Combine the crushed Biscoff biscuits with 15 g melted butter until evenly moistened.

    🌾Biscoff biscuits
    🧈melted butter
    🥣mixing bowl
    🥄spatula

  4. Step 4/11

    Press the biscuit mixture firmly and evenly into the base of the 4-inch cake pan.

    🌾Biscoff biscuits
    🧈melted butter
    🍰4-inch cake pan
    🥄spatula

  5. Step 5/11

    Whisk together 70 g cream cheese, 25 g fresh cream, 10 g caster sugar, 10 g caramel sauce, and 40 g sweetened condensed milk until smooth.

    🧀cream cheese
    🥛fresh cream
    🍬caster sugar
    🍯caramel sauce
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Stir 3 g corn flour into the cheesecake filling until no lumps remain.

    🌽corn flour
    🥣mixing bowl
    🥄whisk

  7. Step 7/11

    Pour the cheesecake filling over the biscuit base and smooth the surface.

    🧀cream cheese
    🥛fresh cream
    🍬caster sugar
    🍯caramel sauce
    🥛sweetened condensed milk
    🌽corn flour
    🍰4-inch cake pan
    🥄spatula

  8. Step 8/11

    Place the cake pan in the roasting pan and pour hot water around it to reach halfway up the sides.

    🍰4-inch cake pan
    🍳roasting pan
    🫖kettle

  9. Step 9/11

    Bake the cheesecake in the water bath for 15 to 18 minutes, until the edges are set and the center still has a slight wobble.

    🍰4-inch cake pan
    🍳roasting pan

  10. Step 10/11

    Cool the cheesecake completely at room temperature before carefully removing it from the cake pan.

    🍰4-inch cake pan

  11. Step 11/11

    Drizzle the cheesecake with 10 g caramel sauce for topping and finish with sea salt.

    caramel sauce for topping
    🧂sea salt
    🥄spatula

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Sauces, Thickeners, Seasonings

Ingredients

Biscoff biscuits, Butter, Cream cheese, Fresh cream, Caster sugar, Caramel sauce, Condensed milk, Corn flour, Sea salt

Notes

Biscoff biscuits (4-5 biscuits, crushed), Butter (melted), Caramel sauce (for the filling, for topping, amount not given), Sea salt (for topping, amount not given)

Allergens

Gluten, Soy, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

860 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 91g, Sugars: 75g, Fat: 47g, Saturated Fat: 28g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 265mg, Sodium: 630mg, Potassium: 355mg, Iron: 1.2mg

Vitamins

Vitamin A: 360µg, Vitamin D: 1.1µg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

4-inch cake pan, mixing bowl, whisk, spatula, measuring scale, rolling pin, zip-top bag, roasting pan, kettle

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Tea Time, Birthday, Celebration, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, British

Geographic

to inform

Various

Aspect

Texture

Creamy, Melting, Smooth, Dense, Crumbly

Flavors

Caramel, Buttery, Sweet, Salty, Spiced, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the cheesecake contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add caramel topping just before serving for best texture), freezer : 1 month (Wrap tightly before freezing,Freeze without caramel topping if possible,Thaw overnight in the refrigerator)