This caramilk biscoff cheesecake is twice as nice with the addition of rich and golden caramel.
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Grease a 20cm round springform pan and line the base and side with baking paper. Place the biscuits in a food processor and process until fine crumbs form. Add the butter and process until just combined. Press biscuit mixture over the base of the prepared pan. Place in the fridge for 30 mins or until firm.
Preheat oven to 150°C. Use an electric mixer to beat the cream cheese, combined sugar and vanilla in a bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the Caramilk chocolate and beat to combine. Pour the mixture over the biscuit base in the pan. Place the pan on a baking tray.
Bake for 1 hour or until cheesecake is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 4 hours or overnight until set.
Place the cheesecake on a serving plate. Drizzle with half the caramel sauce and decorate with popcorn. Serve with remaining caramel sauce.
*Make this cheesecake extra special with a homemade Salted Caramel Sauce.
Find me… The caramel flavour of Biscoff biscuits make them an ideal choice for cake and slice bases. You’ll find them in the biscuit aisle.
COOK. STORE. SAVE.
Smart swap: For a more traditional flavour, switch out the Caramilk for white chocolate.
Clever storage: Cheesecakes are great make-ahead treats. Keep it in an airtight container in the fridge for up to 3 days. Decorate before serving.