No-Bake Biscoff Cheesecake with Caramel Drip
From the MolalaCook kitchen · 烘焙手記
No-Bake Biscoff Cheesecake with Caramel Drip
免焗焦糖餅芝士蛋糕
Make a tall, small-format cheesecake with a Biscoff crumb base, a tangy cream cheese and yogurt filling, and a homemade caramel drip.
▶ Watch the recipe
Before you begin
Allow at least four hours to set. Test the caramel on a small section of the cold cake first. If it runs straight to the base, let it cool a little longer.
Method 做法
Press the biscuit base
Crush the biscuits finely with a rolling pin, mix with melted butter and press firmly into the bottom of the mould. The video uses a 10 × 8 cm mould.
See this stage at 1:09 →
Mix a smooth filling
Soften the gelatine sheets according to the packet and squeeze out the excess water. Stir the cream cheese, sugar, yogurt and softened gelatine over a gentle water bath until smooth. Let it cool until no longer hot.
Fold and chill
Whip the 200 g cream to soft peaks. Gently fold it into the cream cheese mixture and pour over the biscuit base. Smooth the surface and refrigerate for at least 4 hours.
See this stage at 5:19 →
Make the caramel drip
Heat the 40 g sugar and water in a saucepan until the syrup turns amber. Lower the heat and carefully add the cream a little at a time as it bubbles, then stir in the butter. Let the caramel cool until it flows slowly. Unmould the cold cheesecake, spoon caramel over the top and decorate with biscuits.
See this stage at 9:29 →
Watch & bake along
No-Bake Biscoff Cheesecake with Caramel Drip
✦How much should I whip the cream?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
