Salted Caramel Biscoff Cheesecake

An easy-win, no-bake cheesecake.

The filling:

600g Full fat cream cheese

300g Double (heavy) cream

400g Salted caramel sauce or a 397g tin of caramel condensed milk

The base:

100g Melted salted butter

500g Biscoff biscuits = 2 packets of Lotus (own brands are often in smaller packets)

How to:

• Start by preparing a 19cm Springform tin with disc of baking paper in the base. If your tin’s base has the option of a flat side without a lip, then turn it that way up and it'll be easier to slide the finished cake off.

• Crush 250g of the Biscoff, remove 75g and that save for decoration later - please refrain from just eating them.

• Add the melted butter to the remaining 175g of biscuit crumbs and mix well, then dump them in a heap in the centre of the lined tin.

• Open the second packet of Biscoff… ok, yes, have one with your coffee, just one though…

• Line the sides with upright biscuits, overlapping them to fit the curve of the tin, use the base crumbs as mortar to hold them in place as you work your way around. I used 24 biscuits which left me a few bonus dunkers for my next cup of coffee.

• When the sides are lined, flatten the base with the back of a spoon and chill it in the fridge. You don’t need it to chill longer than it takes for you to mix up the filling.

• Weigh the cream into a large bowl and add 200g of salted caramel sauce and then beat together until then mix is evenly combined and has thickened.

• Break the cream cheese up slightly and then fold in to the cream & caramel by hand don’t beat it in or it might suddenly go runny.

• When you have smoothly incorporated the cream cheese, smooth half of the filling on to the chilled base, press it well into the sides and corners and level the surface.

• Sprinkle a few spoonfuls of biscuit crumbs over the filling and then a generous drizzle of caramel sauce over them.

• Top with the remaining filling mix and smooth the top to level it. Spread some caramel sauce over the top and then chill the cake for at least 4 hours to set.

• To add the final decoration, up-end a small bowl on the top of the cheesecake (mine was 12cm) and sprinkle the remaining biscuit crumbs (assuming you haven’t just tipped them into a cereal bowl and had them for breakfast) around the edge. Remove the bowl (as deftly as you can) and spoon some, slightly warmed, salted caramel sauce into the crumb-free central circle.

• It’s now ready to serve, enjoy!

And I very much hope you do, enjoy it, that is.

Tat x