Preparation time
over 2 hours
Cooking time
less than 10 mins
Serves
Serves 8-10
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the cookie dough
- 85g/3oz unsalted butter
- 75g/2½oz soft brown sugar
- 130g/4½oz toasted plain flour (see Recipe Tip)
- 1 vanilla pod, split, seeds only
- 3 tsp full-fat milk (you may need a little more)
- 25g/1oz white chocolate, finely chopped
- 25g/1oz dark chocolate, finely chopped
- pinch salt
For the base
- 300g/10½oz speculoos biscuits
- 130g/4½oz unsalted butter, melted
For the vanilla cheesecake mixture
- 350ml/12fl oz double cream
- 1 split vanilla pod, seeds only
- 550g/1lb 4oz cream cheese
- 100g/3½oz icing sugar
To serve
- white and dark chocolate shavings
Method
To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt.
Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes.
To make the base, line a 23cm/9in spring form cake tin with baking paper.
Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin.
Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base.
To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl.
In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge.
To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices.
