Speculoos, Ricotta, Caramel and Pandan Jelly Cheesecake
Recipe by Pankaj Sharma
A creamy cheesecake made with ricotta, on a crunchy speculoos biscuit base, topped with salted butter caramel and fragrant pandan jelly. Perfect for impressing your guests at a dinner or special occasion.
MediumFrench-Asian fusionServes 8
Printable version with shopping checklist
Source Video
2h
Prep
45m
Cook
20m
Cleanup
3h 5m
Total
Cost Breakdown
Total cost:$14.45
Per serving:$1.81
Critical Success Points
- • Prepare the crust
- • Bake
- • Prepare the caramel sauce
- • Prepare the pandan jelly
- • Finishing and serving
Safety Warnings
- • Caramel reaches very high temperatures; handle with heat‑resistant gloves.
- • Never leave caramel unattended.
- • Hot gelatin can cause burns; let it cool slightly before handling.
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