Nadiya Hussain served up delicious butterscotch cheesecake bars with coconut and speculoos biscuits on Nadiya’s Everyday Baking.
The ingredients are: 500g block puff pastry, defrosted, 200g speculoos biscuits, 50g desiccated coconut, toasted and 75g salted butter, melted.
For the filling: 600g full-fat cream cheese, 1 vanilla pod, 50g caster sugar, 1 medium egg, beaten, 2 tbsp plain flour and 100g soft caramels, chopped.
For the top: 15g unsalted butter, melted, 30g caster sugar, ½ tsp nutmeg and ½ tsp ground cinnamon.
See recipes by Nadiya in her book titled: Nadiya’s Everyday Baking available from Amazon now.
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