Saturday, 19 December 2020

Back to the dessert!

This is definitely decadent and not chocolate. The recipe comes from the Vegetarian Society Cookery School. Before you close down and run – it's called Biscoff and Salted Caramel Cheesecake – interested?

I've been a member of the Vegetarian Society for decades. I get seasonal magazines which are brilliant, full of information and ideas. You don't have to be a vegetarian or vegan for that matter – it's all knowledge! When I received the Summer/Autumn magazine I was intrigued to read about their “Online Cookery Classes” - you could choose Easy Veggie Favourites (Part 1) or a Vegan version. For £15 you get six months' unlimited access to video content. You're also able to download and keep the recipes plus other stuff too.

It seems like a good deal for £15 plus the fact I saw two recipes advertised that I really liked the look of. Cheesy Lattice Pie and Biscoff and Salted Caramel Cheesecake.

I'm always telling you not to try a recipe for the first time when you're under pressure - you've no idea how accurate the recipe is and whether it needs tweaking – into the unknown! My Christmas is going to be very strange and quiet this year so I'm road testing this cheesecake now, ignoring all my own rules, so that if you fancy having a go it might be an idea for New Year?

What follows is the verbatim recipe and method – I'll add my tweaks and hints and tips with the method. It might look long winded but the upside here is you can spread the tasks and the elements aren't difficult.

Here goes :

Biscoff and Salted Caramel Cheesecake

Serves 10


Preparation – 30 mins plus 1½ hours setting time

Cooking – 20 minutes


You will need an 8” deep spring-clip or loose bottom

cake tin


For the base

150g oat biscuits

125g Biscoff Lotus biscuits

125g butter, melted

large pinch of salt


For the filling

500g plain full fat soft cheese

300ml double cream

100g icing sugar, sifted

3 tbsp Biscoff crunchy spread

2 tsp of vanilla extract


For the sauce

200g golden caster sugar

60g butter

125ml double cream

1 tsp vanilla extract

1½ tsp salt


For the topping

80g Biscoff Lotus biscuits


Method and tips up next!


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