Directions
- 1Crush the speculoos biscuits in a freezer bag using a rolling pin.
- 2Mix the crushed speculoos with melted butter in a bowl.
- 3Press the speculoos mixture into the bottom of a ring mold lined with parchment paper. Wrap the base of the mold with aluminum foil to prevent leakage.
- 4In a blender, mix cream cheese, heavy cream, mascarpone, sugar, cornstarch and eggs at low speed.
- 5Add the egg yolks, and then the liquid cream while blending at low speed.
- 6Add vanilla bean and blend until smooth.
- 7Pour the cheesecake mixture through a sieve into the prepared mold.
- 8Bake at 230°C for 30 minutes. The cheesecake should be slightly wobbly in the center.
- 9Refrigerate overnight.
Ingredients
- 550 gr cream cheese
- 60 gr heavy cream
- 60 gr mascarpone
- 180 gr sugar
- 180 gr eggs
- 15 gr cornstarch
- 1 to 2 pods vanilla bean
- 200 gr liquid cream
- 200 gr speculoos biscuits
- 100 gr melted butter
Equipment
blendermixing bowlrolling pin20cm x 9cm ring moldaluminum foilsieve
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