500 grams cream cheese
150 grams of castor sugar
1 tablespoon custard powder
250 mls cream
1/2 teaspoon mixed spice
1/2 teaspoon sea salt
250 grams of Biscoff Spread ( available at countdown )
1 teaspoon of vanilla paste or essence 
3 large eggs

Put cream cheese and sugar in mixer and mix till smooth, dissolve custard powder in a little bit if the cream and add to mix along with the rest of the cream, seasalt, lemon zest, Biscoff spread, vanilla and eggs. Mix until all smooth like a batter.

Grease and line a 20cm tin ( I didn’t line my tin but I knew it would be fine ) up to you! 

Bake the cheesecake in a 200c (400f) preheated oven for 35-40 minutes or until the top of the cheesecake is brown or even slightly burnt and there is a slight jiggle to the cheesecake. It sets so don’t worry too much about the jiggle.

It will rise and then sink a little when cooled, this is normal.