IF you are looking for some new inspiration to satisfy your sweet tooth in the new year, try this twist on a traditional cheesecake, courtesy of Martha Swift, co-founder of the Primrose Bakery.

Salted caramel cheesecake

(Makes one 25cm cake, serving up to 20)

For the caramelised pecans:
20 pecan nut halves
100g white granulated sugar

For the salted caramel sauce:
110g granulated sugar
3tbsp water
125ml double cream
1tsp fleur de sel (a type of sea salt, available from Ocado)

For the cheesecake base:
300g Rich tea biscuits
150g unsalted butter, melted
10 caramelised pecans

For the cheesecake filling:
600ml boiling water
550g cream cheese, softened
200g golden caster sugar
2 eggs
1tsp vanilla extract
80g butter, melted
150ml sour cream

First make the caramelised pecans.

Place the pecans close together on a lined baking tray and set aside. Gently heat the sugar in a heavy-based pan on the hob, until the sugar has melted and is a pale golden colour.

Pour the melted sugar over the pecans, covering them completely. Leave to cool.

Now make the caramel sauce. Note: This is a very hot liquid, so please be careful.

Put the sugar and water in a clean, medium pan. Place it over a medium heat on the hob. Do not stir as this will cause the sugar syrup to crystallise. Swirl the pan occasionally and gently until all the sugar has dissolved. Then turn the heat up to high and let the syrup boil until it becomes a lovely caramel colour.

While the sugar syrup is boiling, pour the cream into a separate pan and add the fleur de sel. Heat gently for about a minute, to take the chill off, and remove from the heat. Do not allow it to boil.

Once the sugar syrup is off the heat, immediately add a small portion of the warmed cream. Stir quickly with a wooden spoon to prevent it from sticking to the bottom of the pan. Be careful when adding the cream, as it will bubble up and rise very quickly, let off a lot of hot steam and may splutter.

Add the remainder of the cream in small amounts. Keep stirring while the cream is being added. Pour the sauce into a bowl and set it aside to cool.

To make the base, grease a 25cm, ideally springform, cake tin and line with parchment paper.

Place the biscuits and caramelised pecans into a food processor and pulse until they resemble breadcrumbs. Place in a large bowl, then pour in the melted butter and mix until it is combined.

Press this mixture evenly into the base of the tin. Put it into the fridge to set while you prepare the filling.

Preheat the oven to 160C/140C fan/gas mark 3.

Pour 600ml of boiling water into a roasting tin and place it on the bottom rack of the oven.

Put the cream cheese and sugar into a bowl and, using an electric mixer, beat until smooth and well combined. Add the eggs, vanilla, melted butter and sour cream, and mix until all the ingredients are combined.

To assemble the cheesecake, pour the filling on top of the chilled base in the cake tin and spread it out evenly with a spatula.

Drizzle three tablespoons of salted caramel sauce on top of the filling.

Using a skewer, gently swirl the sauce into the filling to create a marbled effect.

Place the tin on the middle rack of the oven, above the pan of hot water. Bake in the oven for 30 minutes, then remove the pan of hot water from the oven.

Turn the heat down to 150C/130C fan/gas mark 2 and bake for a further 30-40 minutes, or until the top is set, light golden brown in colour and an inserted skewer comes out clean. If the cheesecake starts to brown before it has set, cover it with foil to prevent further browning.

Once you have removed the cheesecake from the oven, let it cool in the tin. Then put it into the fridge to chill, preferably overnight.

To serve, drizzle some more of the salted caramel sauce on top. Roughly chop the rest of the caramelised pecans and sprinkle them all over the cheesecake.