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Assemble and bake the cheesecake:
Pour the cream
cheese over the biscuit base.
Bake the cheesecake for about 50 minutes. The cream should be slightly wobbly in the center.
Leave to cool at room temperature, then refrigerate for at least 4 hours (ideally overnight).
Before serving, arrange candied orange slices on top.
Sprinkle with speculoos chips for a nice contrast and sprinkle with a little cinnamon powder if desired.
Chef’s tip:
For a shiny glaze that will enhance your cheesecake, mix 2 tablespoons of apricot jam with a little hot water, then gently brush the orange slices before arranging them. This will give a festive finish.
