Speculoos Cheesecake
This dessert combines the richness of cheesecake with the irresistible flavour of speculoos cookies. Whether enjoyed on its own or paired with a cup of coffee, this will satisfy any sweet tooth.
Ingredients
150 g biscuits, crushed
150 g speculoos biscuits, crushed
110 g unsalted butter, melted
For the cheesecake filling
840 g cream cheese
600 g whipping cream
150 g caster sugar
2 tsp vanilla extract
150 g speculoos spread, melted
For the topping
300 g whipping cream
30 g icing sugar
speculoos biscuits, crushed, as needed
Instructions
STEP 1/3
Grease the tin and line with parchment paper.
Add crushed biscuits and melted butter into a medium bowl and stir to combine.
Transfer the mixture into the tin and smooth out with the back of a spoon.
Chill in the fridge for 20 minutes.
STEP 2/3
Fit the Whisk Tool.
Add cream cheese, caster sugar, cream and vanilla extract into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed Max.
Transfer the mixture into the tin and spread evenly.
Chill in the fridge for 1 hour.
Once chilled, pour melted speculoos spread onto the cheesecake.
Chill in the fridge until set for 3 hours.
STEP 3/3
Clean the Appliance bowl and fit the Whisk Tool.
Add whipping cream and icing sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute 20 seconds, speed Max.
Transfer the cream into a piping bag fitted with a large star tip.
Pipe 12 rosettes around the cheesecake.
Sprinkle with crushed speculoos biscuits.
Serve
For best results, use a good quality firm cream cheese. Store in fridge for up to two days.
Speculoos Cheesecake
This dessert combines the richness of cheesecake with the irresistible flavour of speculoos cookies. Whether enjoyed on its own or paired with a cup of coffee, this will satisfy any sweet tooth.
Ingredients
150 g biscuits, crushed
150 g speculoos biscuits, crushed
110 g unsalted butter, melted
For the cheesecake filling
840 g cream cheese
600 g whipping cream
150 g caster sugar
2 tsp vanilla extract
150 g speculoos spread, melted
For the topping
300 g whipping cream
30 g icing sugar
speculoos biscuits, crushed, as needed
Instructions
STEP 1/3
Grease the tin and line with parchment paper.
Add crushed biscuits and melted butter into a medium bowl and stir to combine.
Transfer the mixture into the tin and smooth out with the back of a spoon.
Chill in the fridge for 20 minutes.
STEP 2/3
Fit the Whisk Tool.
Add cream cheese, caster sugar, cream and vanilla extract into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed Max.
Transfer the mixture into the tin and spread evenly.
Chill in the fridge for 1 hour.
Once chilled, pour melted speculoos spread onto the cheesecake.
Chill in the fridge until set for 3 hours.
STEP 3/3
Clean the Appliance bowl and fit the Whisk Tool.
Add whipping cream and icing sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute 20 seconds, speed Max.
Transfer the cream into a piping bag fitted with a large star tip.
Pipe 12 rosettes around the cheesecake.
Sprinkle with crushed speculoos biscuits.
Serve