Speculoos, Ricotta, Caramel and Pandan Jelly Cheesecake

Ingredients

• 200 g Speculoos biscuits (finely crushed)
• 100 g Unsalted butter (melted)
• 250 g Ricotta (at room temperature)
• 200 g Cream cheese (e.g., Philadelphia) (softened)
• 150 g Granulated sugar
• 3 Eggs (large, at room temperature)
• 1 c. à café Vanilla extract
• 1 pinch Salt
• 100 ml Salted butter caramel sauce (homemade or store-bought)
• 2 c. à soupe Pandan extract (or 2 g of pandan paste)
• 2 Sheet gelatin (soaked in cold water for 5 min)
• 100 ml Water

Instructions

1. Prepare the crust

   Break the speculoos biscuits into fine crumbs, mix with the melted butter, then press the mixture evenly into the bottom of a springform pan previously lined with parchment paper.

   Time: PT10M

2. Prepare the ricotta filling

   In the food processor bowl, combine the ricotta, cream cheese, sugar, eggs, vanilla, and salt. Mix on medium speed until smooth and homogeneous.

   Time: PT15M

3. Assemble the cheesecake

   Pour the filling over the cooled crust and smooth the top with a spatula.

   Time: PT5M

4. Bake

   Bake the cheesecake in a preheated oven at 160°C for 45 minutes, or until the center is slightly wobbly.

   Time: PT45M

   Temperature: 160°C

5. Cool completely

   Remove the cheesecake from the oven, let it cool to room temperature, then place it in the refrigerator for at least 2 hours.

   Time: PT1H

6. Prepare the salted butter caramel sauce

   In a saucepan, melt 100 g of sugar until it turns golden caramel, add 30 g of butter, then stir in 60 ml of liquid cream. Mix until a smooth sauce forms.

   Time: PT10M

   Temperature: 180°C

7. Prepare the pandan jelly

   Heat 100 ml of water with the pandan extract and 30 g of sugar until dissolved. Remove from heat, add the previously softened gelatin sheets, stir until fully melted. Pour the mixture into a small dish and let set in the refrigerator for 30 minutes.

   Time: PT15M

8. Finishing and serving

   Once the cheesecake is well chilled, drizzle the top with caramel sauce, then delicately place the pandan jelly in small dollops or a rosette pattern. Refrigerate for an additional 10 minutes before unmolding and serving.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

38 g

Fat

26 g

Fiber

1 g

Ingredient Substitutions

• Instead of Speculoos biscuits: Graham crackers, biscottes
• Instead of Unsalted butter: margarine
• Instead of Ricotta: fromage blanc, cottage cheese
• Instead of Cream cheese (e.g., Philadelphia): mascarpone
• Instead of Granulated sugar: sucre de canne
• Instead of Eggs: apple sauce puree (for egg-free version)
• Instead of Vanilla extract: vanilla bean
• Instead of Salted butter caramel sauce: liquid caramel
• Instead of Pandan extract: vanilla essence, lime juice
• Instead of Sheet gelatin: agar‑agar (for vegetarian version)

Equipment Needed

• Food processor or piping bag
• Springform pan (20 cm)
• Parchment paper (optional)
• Silicone spatula
• Electric whisk
• Medium saucepan
• Cooking thermometer (optional)
• Oven
• Refrigerator
• Mixing bowl

Critical Steps — Do Not Skip

• Prepare the crust
• Bake
• Prepare the caramel sauce
• Prepare the pandan jelly
• Finishing and serving

Chef Tips from the Video

• Use ingredients at room temperature to avoid lumps.
• For a stronger pandan flavor, add a few extra drops of extract after the jelly has set.
• Lightly sprinkle fleur de sel over the caramel for a savory contrast.

Troubleshooting

Storage

Refrigerator: Store the cheesecake covered for 3‑4 days in the refrigerator.

Freezer: Can be frozen for 1 month, wrapped in plastic wrap then aluminum foil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crust and keep it refrigerated for 24 hours before assembling the cheesecake.
• Caramel can be made ahead and gently reheated in a bain‑marie.
• The pandan jelly keeps for 2 days in the refrigerator, covered.