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.

Difficoltà

Bassa

Tempo

360 min

Autore

Kenwood

Ingredienti

Porzioni

12

Makes

1 cheesecake

For the base

100 , crushed

100 , crushed

90 , melted

For the cheesecake filling

350

300

150

2

200 , melted

For the topping

300

30

, as needed, crushed

Utensili

Springform tin 20 cm (8"), bowl medium, piping bag with large star tip, KHC30.000WH, Whisk Tool

Istruzioni

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

Making the filling

Fit the Whisk Tool.

Add cream into appliance bowl.

Whisk for about 2 minutes on speed 5, until soft peaks have formed.

Add cream cheese, sugar and vanilla extract.

Tip: For best results, use a good quality firm cream cheese.

Whisk for about 2 minutes on speed 5, until combined and smooth.

Transfer the mixture into the prepared tin and spread evenly.

Chill in the fridge for 2 hours.

Once chilled, pour melted speculoos spread onto the cheesecake.

Chill in the fridge until set for 3 hours.

Step 3

Making the topping

Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.

Add whipping cream and icing sugar into the appliance bowl.

Whisk for about 2 mins on speed Max, until stiff peaks have formed.

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.