Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 20cm round springform cake tin (at least 6.5cm deep) with oil, then line the base and sides with baking paper so that the paper rises above the sides of the tin. Whizz the biscuits to crumbs in a food processor. Add the Biscoff spread, melted butter and sea salt, then pulse to combine. Tip into the prepared tin and press into an even layer with the back of a spoon. Bake for 10-12 minutes until dark golden. Cool for 30 minutes, then transfer to the fridge to chill for 30 minutes.
2. Preheat the oven to 160°C, fan 140°C, gas 3. For the filling, combine the sugar and cornflour in a large mixing bowl. Add the cream cheese and beat with an electric hand whisk until just combined. Whisk in the coffee essence, cooled espresso and vanilla seeds, followed by the eggs (take care not to over-whisk). Lastly, stir in the whipping cream in 3 batches. Set the chilled biscuit base on a large baking tray, then pour over the coffee filling and smooth over the top. Bake for 1 hour 15 minutes, or until set but the centre still has a wobble; it will continue to cook as it cools. Turn off the oven and leave the cheesecake to cool inside for at least 2 hours, with the oven door slightly ajar (baked cheesecakes have a tendency to crack, but it will still taste delicious!). Remove from the oven, cool to room temperature, if necessary, then transfer to the fridge to chill and set for 4 hours, or overnight.
3. Meanwhile for the caramel, put the glucose in a saucepan with about half the sugar and 1 tablespoon of water. Set over a medium-low heat, stirring gently and occasionally until the sugar has dissolved. Sprinkle in the remaining sugar and melt again – now tilting the pan from time to time, rather than stirring. Bring to a simmer and bubble until a mid-deep caramel has formed. Once you’ve added the second batch of sugar, gently heat the cream in a separate small pan until it starts to steam and gently bubble. Return to the caramel: reduce the heat to very low, then slowly pour over the hot cream mixture, whisking continuously (take care, it will bubble up!). Leave to bubble for 4 minutes. Remove from the heat and cool for 6-8 minutes, then whisk in the butter and miso. Set aside to cool completely, then gently reheat when ready to serve.
4. Carefully remove the cheesecake from the tin onto a flat serving plate or board. Cut into slices and drizzle over the warm caramel to serve.