Recipe Index

Ingredients

• 7oz speculoos biscuits
• 2¾oz butter, plus extra for greasing
• 1lb 2oz full-fat cream cheese
• 10fl oz double cream
• 1 tbsp lemon juice
• 1 tsp vanilla bean paste
• 1¾oz caster sugar
• 4½oz caster sugar
• 1¾oz salted butter
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• small grating fresh nutmeg
• 2½fl oz double cream
• ½ tsp sea salt flakes, plus extra if preferred

Method

1. Grease an 7 in loose-bottomed cake tin with a little butter and lay two long strips of folded baking paper across its base in a cross, bringing the ends up the sides to form lifting handles.
2. Blitz the speculoos biscuits to fine crumbs in a food processor, stir in the melted 2¾ oz of butter, and press the mixture into the base of the tin in a smooth, even layer with a spatula.
3. Chill the biscuit base in the fridge while you beat the cream cheese, 1¼ cups of double cream, lemon juice, vanilla bean paste and 1¾ oz of caster sugar together with an electric whisk until smooth and just beginning to thicken.
4. Pour the vanilla filling over the chilled base, smooth its top with a spatula, and return the cheesecake to the fridge for at least four hours to set firmly.
5. For the sauce, stir the 4½ oz of caster sugar with 3½ Tbsp of water in a heavy saucepan and cook it over medium heat, swirling rather than stirring, until the syrup bubbles and turns golden brown.
6. When the caramel smells toasty and dark amber, take it off the heat and carefully stir in the salted butter, cinnamon, ginger and nutmeg, standing back from the spluttering.
7. Pour in the 5 Tbsp of double cream slowly, stirring constantly, return the sauce to the heat for one minute, then stir in the sea salt flakes and leave the spiced caramel to cool completely.
8. Lift the set cheesecake from its tin using the paper handles and drizzle it with the cooled spiced caramel sauce just before cutting it into slices.

Prep: 2 h · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data