Speculoos Cheesecake
A heavenly dessert combining the richness of cheesecake with the irresistible flavour of speculoos cookies. Whether enjoyed on its own or paired with a coffee, Speculoos Cheesecake is sure to satisfy any sweet tooth and leave you craving for more.
Difficulty
Low
Time
280 min
Author
Kenwood
Ingredients
Servings
12
Makes
1 cheesecake
For the base
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, as needed, crushed
Utensils
Springform tin 23 cm (9"), Bowls, Piping bag, Large star nozzle, KZM35.000GY, KZM35.000RD, KZM35.000GR, Whisk Tool
Instructions
Step 1
Making the base
Grease a tin and line with parchment paper.
Add crushed biscuits and melted butter into a 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
Fit the splashguard, then fit the Whisk Tool.
Add cream cheese, caster sugar, cream and vanilla extract into the appliance bowl.
Whisk for 5 minutes on speed Max until smooth.
Transfer the mixture into the tin and spread evenly.
Chill in the fridge for 1 hour.
Pour melted speculoos spread onto the chilled cheesecake.
Chill in the fridge until set for 3 hours.
Step 3
Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.
Add whipping cream and icing sugar into the appliance bowl.
Mix for 1 minute 20 seconds on speed Max until the cream thickens and increases in volume.
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.