Caramelised Biscuit Cheesecake

Everyone loves Lotus Biscoff, don't they? Any brand of biscuit described as Speculoos, or 'caramelised' will work perfectly in this recipe. In fact, by the time this recipe appears I'll probably have my own version perfected. Must remember to add the link here when I do!

Common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Caramelised Biscuit Cheesecake

Serves 12-16

Prep: 30 mins plus chilling

Ingredients:

For the base:

• 300g biscuits - the obvious choice is Lotus Biscoff, but anything described as caramelised or Speculoos. I'd recommend looking for some traditional ones in Aldi or Lidl, they never fail to impress me. Or baking your own...if I manage to perfect my version, and then remember to post the link here.

• 125g butter, melted

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar - unrefined if you can get it

• 2tsp vanilla paste

For the topping:

• Caramelised biscuit spread - you can buy it ready made - amount to suit your tastes, so just measure that sh!t with your heart

• Crushed biscuits

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the vanilla paste.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Tip into the tin and smooth the top.

10. Gently warm the biscuit spread, just until it's a bit runny, and swirl it through the top of the cheesecake.

11. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

12. When ready to serve, decorate with the crushed biscuits. Adding them last minute just helps to stop them getting soggy.

13. Remove from the tin by running a small palette knife around the edge. You can create a ruffly, rustic edge by working the knife from side to side around the edge, but take care not to mess up the base if you do this.

14. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.