What follows is the method taken exactly from the recipe. My tweaks and hints and tips are designed to help and underlined.
Method
Line the base of your tin with baking parchment. This will help you lift the cheesecake when it's set. I'd line the sides of the tin as well as the base, it will be easier to remove and won't catch.
Break all of the biscuits up into crumbs. You can do this with a mortar and pestle or in a cloth with a rolling pin. Transfer the biscuit crumbs to a large bowl. You'll find it less messy if you place the biscuits in a food bag, clip and then roll the biscuits until you get the crumb desired!
Add the melted butter and salt to the crumbs and mix until the biscuit is well coated. I use unsalted butter.
Firmly press the crumb mix into the base of the cake tin to create an even base. Chill the base for at least 30 minutes before making the filling. I'd leave the base for as long as is convenient – the longer the better.
Place the soft cheese and Biscoff spread into a large bowl.
In other large bowl place the cream, vanilla extract and icing sugar. You could use 1 tsp of vanilla bean paste, rather than extract.
Beat the soft cheese with an electric whisk until the Biscoff spread is thoroughly mixed in.
Next whip the cream mixture until you can see firm peaks.
Carefully fold the cream mixture into the soft cheese mixture until mixed through. Do not over mix. Add the cream mixture to the cheese mixture gradually and slowly.
Once the base has set fully spread the filling carefully over the base making sure you do not pull crumbs from the base into the filling. Smooth over the surface to create a level finish. Set aside in a refrigerator to set for at least 1 hour. Leave for longer than an hour if that's convenient. If you intend to leave longer cover the tin with cling film.
For the salted caramel sauce see the recipe that follows together with an alternative.
When the cheesecake is fully set bring it out of the fridge and take it out of the cake tin. Take it steady – the reason I suggested lining the sides of the tin as well as the base is so that it should comply! I'd suggest using a sturdy vase, turned upside down – one that has a wide base. Place the tin on the top of the base and gently slide the tin downwards, leaving the cheesecake on the base. Have your serving plate at the ready – you have options here – cheat and leave the base and lining where it is or use a palette knife and gently lift the edge of the lining paper and slide off the base on to the serving plate.
Break up the remaining biscuits into a chunky crumb. Once again I'd use a food bag, clipped and a rolling pin – you can control the consistency of the crumb because you can see it – if you wrap the biscuits in a cloth you can't see.
Make sure the sauce is full cooled then drizzle around a third of it on top of the cheesecake. Sprinkle on the biscuit crumbs then drizzle on another third of the sauce. Reserve the final third of the sauce to drizzle on to the cheesecake slice by slice as you serve it.
The cheesecake should be fridged and eaten within two to three days – ha ha!
Next up - the sauce and an alternative ...
