Light, fluffy New York–style cheesecake with Biscoff crust, silky caramel folded into the batter, and a pourable salted-caramel topping.
Ingredients
Crust
Filling
Caramel Sauce (Topping)
Directions
HEAT OVEN to 325°F (163°C). Line the outside of a 9-IN springform with heavy foil if using a water bath. Lightly grease inside.
CRUST: Combine Biscoff crumbs and melted butter until evenly moistened. Press firmly into base (and ~1 CM up sides). Bake 8–10 MIN; cool while making filling.
CARAMEL (make first so it can cool): In a light-colored saucepan over MED heat, melt sugar undisturbed at first, then stir occasionally until fully liquefied and deep amber. Whisk in butter until smooth. Off heat, slowly whisk in WARM cream (it will bubble). Return to LOW heat 30–60 SEC to smooth if needed. Stir in fine salt. Cool to room temp.
FILLING: Beat cream cheese on LOW-MED until smooth, scraping bowl. Add sugar, salt, vanilla, cornstarch; mix just to combine. Beat in sour cream on LOW.
ADD EGGS: Beat in eggs ONE AT A TIME on LOW, just until incorporated (do not overmix).
FOLD CARAMEL: Gently fold in 1/4 CUP cooled caramel (from above) by hand; do not fully homogenize—light marbling is fine.
POUR & BAKE: Pour over crust. Bake at 325°F ~70–85 MIN until edges set and center has a 5–7 CM wobble. (Optional: water bath or a pan of hot water on lower rack.)
COOL: Power off oven, crack door 5–10 CM, rest 45–60 MIN. Then cool to room temp. Chill at least 4 HOURS (overnight best).
TOPPING: Before serving, warm remaining caramel just to pourable (NOT hot). Pour over top, letting some drip slightly over edges. Finish with flake salt.
