Vanilla Speculoos Salted Caramel Cheesecake

Vanilla Speculoos Salted Caramel Cheesecake could be nowadays considered as a popular dessert; therefore it can´t be missed on this blog either. A subtle vanilla taste of the basic cheesecake, the sweetness and saltiness of caramel is a great combination, no wonder it is so popular. You can find many recipes for this cheesecake on Internet, but this is mine, basic and tested, with mascarpone, and, besides this recipe, you can use it as a base for other cheesecake recipes or just like that, it is tasty one way or another. Thanks to mascarpone and vanilla, the cheesecake is really creamy, sweet and with vanilla taste. Salted caramel poured over the top of the cheesecake is a perfect match. As you can see, caramel is not too thick nor too runny, I think it is just the way it should be – some part of it runs down, but there still is a lot of caramel on the top. So if you don´t have your top recipe for this type of cheesecake, give this one a shot for sure.

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Vanilla Speculoos Salted Caramel Cheesecake

Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hrs 20 mins

 

Basic vanilla cheesecake with Lotus speculoos cookie crust, topped with salted caramel

Servings: 10 pieces

Ingredients

• Salted caramel:
• 200 g crystal sugar
• 90 g butter, cut into cubes
• 110 ml heavy cream
• 1 tsp salt
• Crust:
• 140 g crushed Lotus speculoos cookies
• 50 g melted butter
• Cheesecake:
• 200 g heavy cream
• 500 g mascarpone
• 5 tbsp icing sugar
• 1 tbsp vanilla extract
• 3 tbsp all-purpose flour
• 3 eggs

Instructions

1. Salted caramel:
2. Heat sugar on medium heat while stirring occasionally.
3. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
4. When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
5. Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for about 1 minute. The longer you let it bubble the thicker caramel will be.
6. Set it aside and add salt.
7. Let it cool.
8. Crust:
9. Mix biscuits with melted butter. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
10. Put the crust in a refrigerator and meanwhile prepare the cheesecake.
11. Cheesecake:
12. Whip heavy cream.
13. Incorporate mascarpone using a spatula or a mixer on the lowest speed.
14. Add icing sugar, vanilla extract, mix.
15. Add all-purpose flour and eggs, mix again.
16. Pour the cheesecake over a cookie crust and put it in the oven.
17. Bake for about 40 minutes at 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
18. Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator. After a few hours, pour salted caramel over the top.
19. After pouring salted caramel, put the cheesecake in the refrigerator again, preferably overnight.

Recipe Notes

• Baking pan – 23 cm

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