Ingredients:
For the crust:
250g Biscoff or digestive biscuits (crushed)
100g melted butter
For the filling:
500g cream cheese (room temperature)
200ml heavy cream (cold)
120g granulated sugar
2 eggs
1 tsp vanilla extract
1 tbsp flour (optional, for firmness)
For the topping:
100g caramel sauce or dulce de leche
Crushed Biscoff biscuits (for decoration)
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Preparation:
1. Prepare the crust:
Mix crushed biscuits with melted butter until combined.
Press the mixture firmly into the bottom of a springform pan.
Bake in a preheated oven at 180°C (350°F) for 8-10 minutes or refrigerate while preparing the filling.
2. Prepare the cheesecake filling:
In a bowl, beat the cream cheese with sugar until smooth.
Add eggs one by one while mixing.
Add vanilla and flour, and mix well.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
3. Assemble and bake:
Pour the filling over the crust.
Bake at 160°C (320°F) for 45-55 minutes, or until the center is set but slightly jiggly.
Let it cool in the oven with the door slightly open, then refrigerate for at least 4 hours (preferably overnight).
4. Final topping:
Spread caramel sauce over the top.
Sprinkle crushed Biscoff biscuits for decoration.
