Vanilla cheesecake recipe
 This simple no-bake vanilla cheesecake uses speculoos biscuits in the base for a gentle hint of spice. Feel free to top the cheesecake with whatever suits you – fresh berries, lemon curd or fruit compôtes all work well – but the spiced caramel sauce is a real crowd pleaser, plus it keeps well and uses mainly store cupboard ingredients. 200g/7oz speculoos biscuits75g/2¾oz butter, plus extra for greasing500g/1lb 2oz full-fat cream cheese300ml/10fl oz double cream1 tbsp lemon juice1 tsp vanilla bean paste 50g/1¾oz caster sugar 200g/7oz speculoos biscuits 75g/2¾oz butter, plus extra for greasing 500g/1lb 2oz full-fat cream cheese 300ml/10fl oz double cream 1 tbsp lemon juice 1 tsp vanilla bean paste 50g/1¾oz caster sugar 125g/4½oz caster sugar50g/1¾oz salted butter½ tsp ground cinnamon ¼ tsp ground gingersmall grating fresh nutmeg 75ml/2½fl oz double cream½ tsp sea salt flakes, plus extra if preferred 125g/4½oz caster sugar 50g/1¾oz salted butter ½ tsp ground cinnamon ¼ tsp ground ginger small grating fresh nutmeg 75ml/2½fl oz double cream ½ tsp sea salt flakes, plus extra if preferred Method To make the cheesecake, cut two long strips of folded baking paper and grease an 18cm/7in loose-bottomed cake tin with a small amount of butter. Position the two strips so they cross over at the bottom of the tin and come all the way up the sides. This will make the cheesecake easier to remove from the tin.Using a food processor, crush the biscuits into fine crumbs. Melt the butter in a small saucepan or in the microwave and add to the biscuit crumbs. Press the mixture into the base of the tin using a spatula to form a smooth, even layer. Chill in the fridge while you make the topping.Using an electric whisk, beat the cream cheese, double cream, lemon juice, vanilla and sugar together in a large bowl until smooth and beginning to thicken. Pour the mixture onto the chilled base. Smooth the top with a spatula and return to the fridge. Leave to set for at least 4 hours.To make the sauce, place the sugar and 50ml/2fl oz water in a heavy-bottomed saucepan and stir briefly to combine. Cook over a medium heat until bubbling and turning golden brown in colour. Try not to stir the mixture while it caramelises or the sugar might crystallise – swirl the pan occasionally instead if the caramel is colouring unevenly.When the sugar reaches a dark amber colour and starts to smell caramelised, remove from the heat and stir in the butter and spices. The mixture will splutter and bubble, so take care. Pour in the double cream slowly, stirring constantly. Return the mixture to the heat for 1 minute, then stir in the salt. Leave to cool slightly and taste to check the salt, adding more if preferred. Leave to cool completely.Remove the cheesecake from the tin and drizzle with the spiced caramel sauce just before serving. This cheesecake will keep for up to 3 days in the fridge. To make the cheesecake, cut two long strips of folded baking paper and grease an 18cm/7in loose-bottomed cake tin with a small amount of butter. Position the two strips so they cross over at the bottom of the tin and come all the way up the sides. This will make the cheesecake easier to remove from the tin. To make the cheesecake, cut two long strips of folded baking paper and grease an 18cm/7in loose-bottomed cake tin with a small amount of butter. Position the two strips so they cross over at the bottom of the tin and come all the way up the sides. This will make the cheesecake easier to remove from the tin. Using a food processor, crush the biscuits into fine crumbs. Melt the butter in a small saucepan or in the microwave and add to the biscuit crumbs. Press the mixture into the base of the tin using a spatula to form a smooth, even layer. Chill in the fridge while you make the topping. Using a food processor, crush the biscuits into fine crumbs. Melt the butter in a small saucepan or in the microwave and add to the biscuit crumbs. Press the mixture into the base of the tin using a spatula to form a smooth, even layer. Chill in the fridge while you make the topping. Using an electric whisk, beat the cream cheese, double cream, lemon juice, vanilla and sugar together in a large bowl until smooth and beginning to thicken. Pour the mixture onto the chilled base. Smooth the top with a spatula and return to the fridge. Leave to set for at least 4 hours. Using an electric whisk, beat the cream cheese, double cream, lemon juice, vanilla and sugar together in a large bowl until smooth and beginning to thicken. Pour the mixture onto the chilled base. Smooth the top with a spatula and return to the fridge. Leave to set for at least 4 hours. To make the sauce, place the sugar and 50ml/2fl oz water in a heavy-bottomed saucepan and stir briefly to combine. Cook over a medium heat until bubbling and turning golden brown in colour. Try not to stir the mixture while it caramelises or the sugar might crystallise – swirl the pan occasionally instead if the caramel is colouring unevenly. To make the sauce, place the sugar and 50ml/2fl oz water in a heavy-bottomed saucepan and stir briefly to combine. Cook over a medium heat until bubbling and turning golden brown in colour. Try not to stir the mixture while it caramelises or the sugar might crystallise – swirl the pan occasionally instead if the caramel is colouring unevenly. When the sugar reaches a dark amber colour and starts to smell caramelised, remove from the heat and stir in the butter and spices. The mixture will splutter and bubble, so take care. Pour in the double cream slowly, stirring constantly. Return the mixture to the heat for 1 minute, then stir in the salt. Leave to cool slightly and taste to check the salt, adding more if preferred. Leave to cool completely. When the sugar reaches a dark amber colour and starts to smell caramelised, remove from the heat and stir in the butter and spices. The mixture will splutter and bubble, so take care. Pour in the double cream slowly, stirring constantly. Return the mixture to the heat for 1 minute, then stir in the salt. Leave to cool slightly and taste to check the salt, adding more if preferred. Leave to cool completely. Remove the cheesecake from the tin and drizzle with the spiced caramel sauce just before serving. This cheesecake will keep for up to 3 days in the fridge. Remove the cheesecake from the tin and drizzle with the spiced caramel sauce just before serving. This cheesecake will keep for up to 3 days in the fridge.