This is a classic festive cheesecake, made with a base of traditional Dutch speculaas biscuits (see previous recipe). If serving for dinner (either for Christmas or New Year) this cheesecake can be prepared the day before, but needs to be decorated just before serving.Prep time: 120 minutes/Cook time: 20 minutes/Serves: 8-10
Ingredients:
For the base:
100g (1/2 cup) butter
4 tsp brandy (optional)
200g (7oz) speculaas biscuits, plus a few extra for decoration
1 tsp ground cinnamon
For the filling:
340g (12oz) cream cheese
200g (7oz) smooth biscuit spread, such as Biscoff
200ml (4/5 cup) double cream
2 tbsp brandy (optional)
To decorate:
4 tbsp ready-made caramel sauce
200ml (4/5 cup) double cream
2 tbsp icing sugar
Method:
Line the base of a 20cm (8in) round springform cake tin with baking paper.
For the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes.
To prepare the filling, beat the cream cheese and speculaas spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or over-night.
Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.
To decorate, warm the caramel sauce through in a small saucepan over a low heat.
Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce.
