Recipe for Cheesecake with Speculoos and Sea Salt Caramel

Preparation of the crust Preheat the oven to 180°C (fan heat). In a blender, crumble the cookies. Melt the butter in the microwave and mix it with the crumbs. Line the bottom of the pan with parchment paper, then press the cookie mixture into the bottom and up the sides. A little tip: use a straight glass to press the mixture firmly against the bottom and sides. Bake empty for 5 minutes. Remove from the oven and let cool.

Preparation of the filling Meanwhile, mix the cream cheese, sugar, and eggs in a bowl. Mix well to obtain a smooth mixture.

Cooking Transfer the mixture into the mold and bake at 180°C on the middle rack for about 30-40 minutes. Cooking is important; the cheesecake should not overcook, as it may result in a very dry texture. The center of the cheesecake should still be slightly "wobbly." It will firm up in the fridge, so don’t worry!

Rest Remove the cheesecake from the oven and run the blade of a small knife between the crust and the mold, then let it cool. It will be even better if you let it sit in the refrigerator overnight. If you're in a hurry, one to two hours will suffice.

Caramel Preparation: Place the sugars in a saucepan (preferably copper, as it distributes heat more evenly) and then heat over low heat without stirring (neither the saucepan nor with a spatula). Allow the sugar to liquefy and take on a nice caramel color.

Meanwhile, heat the cream in a small saucepan. As soon as the caramel is made, add the hot cream and stir the saucepan to dissolve the caramel.

To finish, if necessary, melt the sugar crystals by stirring everything over low heat. Once the sugar pieces are dissolved, remove from heat, add the butter and the fleur de sel (not table salt! The fleur de sel does not give the same result, adjust the amount according to your taste) and then strain everything through a fine sieve to remove any small pieces. Pour into a jar and keep at room temperature.