Speculoos Mini Cheesecakes

Method

1. Put the butter into a medium-sized saucepan and heat gently until melted, taking care that it doesn’t get too hot. Remove from the heat and stir in the biscuit crumbs. Share them between the Mini Sandwich Tin, pressing them down with the back of a spoon. Chill for at least 15 minutes.
2. Meanwhile, make the cheesecake topping. Put the soft cheese into a mixing bowl and add the sugar, cinnamon, nutmeg, ginger and cloves. Crush the cardamom pods to release the black seeds, discarding the green husks. Crush the seeds in a mortar and pestle to a fine powder (or you could crush them with a rolling pin). Add to the bowl and mix thoroughly.
3. Put 80ml of just-boiled water into a bowl. Sprinkle in the sachet of powdered gelatine, stirring to mix well. Leave to dissolve to give a completely clear liquid, stirring occasionally (about 5 minutes).
4. Whip the cream in a chilled bowl until it holds its shape, then fold it into the spiced cheesecake mixture. Pour in the gelatine liquid, folding it in thoroughly. Transfer to a jug to make it easier to pour over the biscuit-crumb bases. Transfer to the fridge to set for about 2 hours.
5. Carefully turn the cheesecakes out from the Mini Sandwich Tin – it’s easy as you just push up the loose bases. (At this point you can freeze any cheesecakes that you don’t plan to use).
6. To finish, whip the cream in a chilled bowl until it holds its shape. Pipe or spoon it on top of the cheesecakes and add a small spoonful of Biscoff spread (if using). Decorate each one with 2-3 raspberries, if using, then serve drizzled with caramel sauce.