Note: in addition to the 30mins preparation time, you will also need to chill your cheesecake bars overnight.
Ingredients
28 Biscoff biscuits
4 sheets gelatine
180g white chocolate, chopped
300ml thickened cream
500g cream cheese, at room temperature
SALTED CARAMEL SAUCE
1 cup caster sugar
3/4 cup water
75g unsalted butter, chopped
1/3 cup thickened cream
Large pinch of sea-salt
Method
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For the salted caramel sauce, put sugar and water in a medium saucepan on low heat, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high.
Bring to boil. Boil, without stirring, for 10-12 minutes or until mixture turns dark golden (brush down sides of pan with a little water occasionally during cooking to stop sugar crystals forming).
Remove from heat. Working quickly, stir in butter using a wooden spoon until melted. Stir in cream, then salt. Transfer mixture to a heatproof bowl or jug.
Cover with plastic wrap and set aside to cool.
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Grease and line an 18 x 28cm slice pan with baking paper, extending paper 2cm above edges of pan. Arrange half of the biscuits in two rows lengthways over the base of the pan.
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Put gelatine in a bowl of cold water. Set aside for 5 minutes or until softened.
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Meanwhile, put chocolate and half of the cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 minutes or until melted and smooth, stirring every 30 seconds. Set aside to cool slightly.
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Squeeze excess water from gelatine and put gelatine in a small saucepan on low heat. Stir gently for 30 seconds or until just melted. Remove from heat.
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Using an electric mixer, beat cream cheese until light and fluffy.
Add hot gelatine, beating until just combined. Gradually beat in chocolate mixture until combined. Beat in remaining cream.
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Working quickly, spoon half of the cheesecake mixture over biscuits in pan, spreading to level but make sure biscuits don’t move too much. Drizzle with 2 tablespoons of caramel sauce.
Spoon over remaining cheesecake mixture and drizzle with another 2 tablespoons of caramel sauce.
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Run a knife through mixture to create a marbled effect, then spread to level. Arrange remaining biscuits over top in same position as base.
Cover, refrigerate cheesecake and remaining caramel sauce overnight.
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Remove caramel sauce from fridge 30 minutes before serving to allow it to loosen (sauce will firm in fridge). Remove cheesecake from pan and cut into 14 bars using a hot, dry knife.
Serve bars with remaining caramel sauce.
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