Speculoos Cheesecake
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
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