22 June 2024 , 21:00
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TikTok has rapidly become a treasure trove for those seeking culinary inspiration, thanks to the plethora of creative minds sharing their ideas.
So when I was tasked with baking a cake for a charity bake sale at work (with very little time on my hands), it's where I turned. In no time at all, I stumbled upon a simple recipe for a Biscoff salted caramel cheesecake, which sounded divine (and indeed, it lived up to its promise when I tasted it), writes Steffan Rhys for Wales Online.
I had never ventured into the realm of cheesecake making before. While I enjoy cooking, desserts have never been my forte and, for some reason, cheesecakes seemed like an insurmountable challenge, especially if they required baking (which this one doesn't).
With work and two young children, I had almost no time to spare. However, the ingredients were so basic that I could have them all delivered as part of my online shop with Asda and then whip up the cheesecake in the scant hour I had between putting the kids to bed and hitting the sack myself.
The recipe was courtesy of TikTok user The Caketoonist, and you can find the video here, or follow the step-by-step instructions below. It's simple, really.
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The salted caramel cheesecake ingredients
Line the edge of your tin with Biscoff biscuits and use the base mixture to keep them in place (Steffan Rhys)- Two 250g packets of Biscoff biscuits
- 100g melted butter
- 300g double cream
- 2x250g jars of salted caramel sauce (you will have some left over but one isn't enough)
- 600g full fat cream cheese
The quick and simple method
Half of the combined cream cheese, cream and salted caramel sauce mixture in the tin (Steffan Rhys)
Add a layer of your saved Biscoff crumb and salted caramel sauce to your cream cheese mixture once you've put half of it in your tin (Steffan Rhys)1. Line the bottom of a seven-inch circular springform tin with greaseproof paper (if your base has the option of a flat side without the lip then flip it that side up so it's easier to slide the finished cheesecake off it).
2. Take one packet of Biscoff biscuits (250g) and crush/blitz them as finely as you can.
3. Set aside 75g of the resulting crumbs for use later.
4. To the remaining crumbs, add 100g of melted butter, mix it well and dump it into your tin.
5. Get your second packet of Biscoff biscuits and use those to start lining the side of the tin and use the crushed biscuit to keep them in place.
6. Press the crumb base until it's nice and flat.
7. Add 200g of salted caramel sauce and 300g of double cream to a bowl then whisk them together until evenly combined and thickened.
8. Add 600g of full fat cream cheese to your salted caramel and cream mixture and fold it in by hand.
9. When that's evenly combined, put half into your tin and press it down and around the edges.
10. Add a layer of the Biscoff crumbs you saved from earlier and a drizzle of caramel sauce on top of your cream cheese mixture then top with the remaining cream cheese mix.
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11. Add another layer of caramel sauce on top then leave to chill in the fridge overnight.
12. If you want to add extra decoration on the top, you can add more crumbs and sauce on top before you serve.
You can watch the video here: