There’s a reason our grandma made the same cheesecake for nearly 40 years. Creamy, not too sweet sweet, and always a favorite at our family gatherings, her cheesecake is truly one of our favorite recipes. In this version, we’re making a small twist to her classic version with the help of Amoretti’s Speculoos Creamy Cookie Spread, and the result is a Speculoos Cheesecake and it might just be one of our new favorite versions.
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We love all of these flavors on their own — pistachio, olive oil, espresso — but together they make such a truly delicious pistachio olive oil cake with espresso cream. The nuttiness from the pistachio, the fruitiness from the olive oil, and the bitterness from the espresso all balance each other to create a cake that is flavorful but not too sweet. The layers are rich but still light. It’s the kind of cake you can finish a slice of and still want another bite.
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We are pairing our all-time favorite chocolate cake with salted caramel icing. To make the cake, it starts with our favorite vanilla bean sea salt caramel, which we could eat by the spoonful. We then make three layers of chocolate buttermilk cake. These cake layers have a rich chocolate flavor and a tender structure from the buttermilk. Finally, we make a salted caramel icing by folding cooled sea salt caramel into a buttercream.
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